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Serves 4
Chilli
500g Venison Mince
1 Red Onion peeled and chopped
1 Green bell pepper seeds removed and chopped
1 Clove of Garlic crushed
Glug of Worcestershire Sauce
Glug of Red Wine
1 tbls Tomato Purée
1 Tin of Chopped Tomatoes
1 Beef Oxo
1 Tin of Kidney Beans rinsed
1/2 Tin of Mixed Beans
1 tbls Hot Paprika
1 tbls Ground Cumin
1 tsp of Chilli Flakes
1 tsp Soft Brown Sugar
1 block of Halloumi (225g)
Salsa
1 400g Tin of sweet corn
1/2 Red onion finely chopped
1 lime (juice only)
1/2 Baby Plum tomatoes
Small bunch of fresh Coriander
First the chilli
Fry off the onion and peppers till beginning to soften in a little olive oil, once soft add the venison mince and brown. Crush over the oxo cube, followed by the Worcestershire sauce and tomato purée, and a glug of red wine.
Allow the wine to cook off briefly, then add the spices, and garlic.
Pour over the tinned tomatoes and then re fill the Tin with water till half full. Pour that in too. Bring up to a simmer and add your rinsed beans. Followed by the sugar, and season with a little salt.
Allow to simmer for 30 minutes
Set your oven to 190c and slice the halloumi and arrange on the top of the chilli. Bake in the oven for 20 minutes.
While this is in the oven, time to make the salsa
Drain the sweet corn from the tin, and heat a frying pan (dry) Add the sweetcorn and keep it moving. It should begin to char. Once you are happy with your sweet corn remove from the heat.
Finely chop the onion onion, pop in a bowl and squeeze over the lime juice. Chop the tomatoes and stir them through too. Followed by the now slightly cooled sweetcorn. Add coriander just before serving!
