Chili con carne with venison

Ingredients for 4 servings:

• 500 g minced red or fallow deer meat
• 2 onions
• 4 garlic cloves
• 1 piece(s) of celery (size as in the soup bundle)
• 750 g tomatoes, peeled from the can
• 200 ml Game stock
• 100 ml red wine
• 2 tbsp tomato paste
• 1 tsp, leveled cumin powder
• 1 tsp, str. cinnamon blossom(s), ground
• 1 small chili pepper(s), dried
• ½ tsp allspice powder
• 1 tsp baking cocoa
• 750 g kidney beans from the can
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Spicy ragout with a light cocoa note

Dice the onions, garlic, and celery. Heat a little oil in a casserole dish and sauté the diced onions. Then add the diced garlic and celery and sauté briefly. Add the torn mince and fry until crumbly. Lightly toast the tomato paste and then deglaze with the canned tomatoes, red wine, and game stock. Add the cumin, cinnamon, allspice, cocoa powder, and chili pepper and simmer gently for a good hour. Then add the kidney beans and heat through the ragout. Season to taste with salt, pepper, and sugar. Serve with baguette, rice, or pasta.