Chili Con Bambi

Ingredients

• 250 g onion
• 5 tsp ground cumin
• 500 g stewing venison
• 500 ml cider
• 60 ml tomato purée
• 250 g carrots
• 150 g celery
• 5 bay leaves
• 30 ml oregano
• 350 g red kidney beans, soaked and cooked
• to taste salt

Steps

1. Sauté the onions, chiles, and garlic in the oil until well softened.
2. Add the powdered spices.
3. Cook for about 60 seconds.
4. Add the venison.
5. Stir well until it has all (more or less) changed colour.
6. Add sufficient dry cider or stock to cover, but not too deeply.
7. Add the stock cube (only if you are using cider), bay leaves, chopped celery, grated carrot and tomato purée.
8. Stir well.
9. Simmer very gently for at least 3 hours, stirring occasionally.
10. Replenish the liquid (with more cider/wine/stock or just water) if it gets too dry.
11. The ideal is to have the sauce with little separate liquid when it is served - but not dry enough to scorch.
12. It may be simmered on top of the stove, or in a very low oven, or in a slow cooker.
13. The sauce is edible after about 40 minutes but is infinitely better flavoured and textured after 3 or 4 hours.
14. About 30–40 minutes before serving, remove the bay leaves.
15. Add the oregano and the beans.
16. Stir well.
17. Adjust the salt as needed.
18. Stir well.
19. Cook for another 40 minutes.
20. Serve with long-grain rice, or however else you like to serve chili.