Venison Chilli

My husband cooked this chilli for us last weekend. It was devine to say the least. Im bribing him for the recipe. So will be coming soon ...

Ok so as promised-here is the recipe

2 ancho dried chillies (if you can't find use birds eye or other dried chillies)
1 shoulder venison
1 dsp cumin seeds
1 onion
6 cloves garlic
2 fresh chillies
100ml sunflower oil or similar
1 tsp chilli powder
500g tinned peeled and chopped tomatoes
1 dsp dried or fresh oregano
Soured cream
6 spring onions
Bunch fresh coriander
Tortillas

Soak the dried chillies in a bowl of cold water. Bone and dice the venison into 2 cm cubes. In a heavy, large dry casserole, roast the cumin seeds on high heat until they give off a strong, toasty aroma. Pour these seeds into a mortar / blender and grind to a powder.

Peel and finely chop the onion, garlic and fresh chillies and stew these in the casserole in a couple of tablespoons of oil. Remove from heat.

In a separate pan fry off meat in batches in hot oil, colouring each side and adding to casserole. Once all the meat is sealed off, add the chilli powder, tomatoes, oregano and enough water to cover. Bring to a gentle simmer and skim off any scum that rises to the top and later in the cooking process any oil or fat.

The stew will need two and a 1/2 hrs to cook properly and will be improved by cooking the day before with a lengthily half hours reheating the next day. (If it lasts that long lol)

Serve with pilau rice, a bowl or soured cream, spring onions, coriander and tortillas or Nachos.

One word: yummmmy x