Perfect combination

Renowned suppliers of organic meat, vegetables, fruit and more, Abel & Cole have won a host of RSPCA Good Business Awards since 2006 for their continued commitment to higher animal welfare. If you want to find out more about this small business with big ethical credentials click here

And Abel & Cole don’t follow the route left by others, they like to blaze their own trail. Just take a look at this alternative Chilli recipe. Emma Healey from Abel & Cole once again gives Good Things a few tips on a seasonal Chilli recipe with a twist – chocolate!

Venison Chocolate Chilli

Mmmmm... Chilli with a twist - a perfect combination for this combo-nation...

Serves: 4-6 Preparation time: 10 minutes Cooking time: 70 minutes

Ingredients
A glug of olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
2 peppers in 2cm chunks
250g minced venison
1 tbsp each: ground cinnamon, paprika and cumin
2 tins tomatoes
50g Green & Black’s Maya Gold Dark Chocolate broken into pieces
1 tsp brown sugar
1 tbsp tomato purée
Chilli (fresh, dried, ground or sauce)
1 tin black beans, drained
1 tin kidney beans, drained

To serve:
50g natural yogurt, crème fraîche or sour cream
Handful of fresh coriander
Rice and a squeeze of lime

Place a pot over a medium heat and add a splash of oil. Sizzle the onion, peppers and garlic until they soften and add the meat. Cook for a couple of minutes then add the spices. Cook for a few more minutes and add the tomatoes.

Let it bubble up for a bit. Stir in the chocolate, brown sugar and tomato purée. Don’t forget to taste and add a dash of chilli to your taste, if you like. Stir in the beans. Turn heat right down; simmer for an hour or so, stirring occasionally to prevent burning.

Serve with yogurt, coriander and lime, on rice or bonfire potatoes.