Venison Chilli Recipe | olivemagazine

Ingredients

• 3 of each dried chipotle and guajillo chillies
• 1 tbsp olive oil
• 750g venison shoulder cut into chunky pieces
• 2 onions finely chopped
• 1 of each red and green peppers cut into chunks
• 6 cloves garlic finely chopped
• 1 cinnamon stick
• 1 tbsp ground cumin
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 2 x 400g tins kidney beans drained and rinsed
• 50g dark chocolate finely grated
• basmati rice to serve
• soured cream, lime wedges and coriander leaves to serve