3 tbsp of olive oil
100 g lardons of bacon
400 g beef, diced
600 g venison steaks, diced
black pepper to taste
1 tbsp of chilli powder
1 tbsp of smoked paprika
1 tbsp of oregano
1 tbsp of cumin
100 g garlic, roasted
2 onions, chopped
1 green pepper, diced
1 red pepper, diced
2 large red chillies, chopped
50 g celery, diced
440 ml lager
100 g sun dried tomato purée
800 g canned chopped tomatoes
300 ml chicken stock
400 g tinned kidney beans, drained
400 g canned pinto beans, drained
bunch of coriander, chopped
50 g dark chocolate
sour cream and parmesan biscuits, to serve
Pour the olive oil into a large saucepan and add the bacon.
Stir in the beef and the venison and fry until browned.
Season with salt and freshly ground black pepper.
Stir in the chilli powder, paprika, oregano, cumin and roasted garlic and stir well.
When the meat is cooked, add in onions, peppers, chillies and celery.
Stir in the lager.
Add sun dried tomato purée, chopped tomatoes, chicken stock, beans and coriander.
Let simmer for 50 minutes and the sauce is well reduced.
Stir in the chocolate and serve in a large bowl, with sour cream and Parmesan biscuits.