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Venison and Dark Chocolate Chili
Venison and Dark Chocolate Chili is a modern Fusion recipe for an American influenced venison-based chili of meat and beans but with South American (chocolate) and West African influences (peanut butter) yielding a fusion dish. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Venison and Dark Chocolate Chili.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Serves:
2
Rating: 
Tags : Chilli RecipesGame RecipesVenison RecipesMilk RecipesBean RecipesFusion RecipesFusion Recipes
US-style chilis are a great way of making a spicy stew from game meats. Here I've added South American and African influences, adding chocolate and peanut butter. Venison mince is a very economical meat and this recipe makes the most of its flavour.
Ingredients:
1 tbsp sunflower oil
1 onion, diced
1 red bell pepper, deseeded and diced
2 garlic cloves, crushed
300g minced (ground) venison
400g (14 oz) tin chopped tomatoes
400g (14 oz) tin black beans, drained and rinsed
10g (1/3 oz) 70% cocoa dark chocolate
7g (1/4 oz) pack coriander, leaves separated (chop the stems and use in the paste)
100g Greek yoghurt
For the Chilli Paste:
2 smoked chipotle chillies
1 habanero chilli, chopped
1 tbsp tomato puree
2 tbsp peanut butter
1 tbsp lime juice
finely-grated zest of 1 lime
1 1/2 tsp ground cumin
1/2 tsp ground black pepper
coriander stems
500g cooked rice, to accompany
Method:
Start with the chilli paste. Combine all the ingredients in a small food processor. Pulse to chop then run the motor until your have a smooth paste.
Heat the oil in a frying or sauté pan over a medium heat. Add the onion and red bell pepper and fry for 5 minutes until soft. Add the garlic and fry for 2 more minutes, then add the venison, season and fry for 3 minutes, breaking up any clumps of mince with a wooden spoon.
Stir in the chilli paste and fry for another 2 minutes, then tip in the tomatoes. Half fill the tin with water and add to the pan. Return to a simmer and cook for 10 minutes, then stir in the black beans and simmer for 10 minutes more. Take off the heat and stir in the chocolate. Set aside for 5 minutes to allow the chocolate to melt.
Give the chilli a stir and sprinkle with the reserved coriander leaves
Serve on a bed of rica and garnish with the yoghurt.
