Ingredients

Steps

• Heat vegetable oil in a pan and fry venison until golden-brown.
• Set meat aside and fry vegetables in the same pan until soft.
• Mix in tomato purée and fry over low heat for ten minutes.
• Add spices, 150ml stock, 125ml wine, and 400g tomatoes then boil.
• Return venison and 50g chocolate to the pan and simmer for one hour.
• Serve chilli on plates with plain rice and flour tortillas.