Serves 4

This is very much a campfire version of chilli, where everything is cooked in
the easiest way possible! If you’re making it at home in your kitchen, then it
is nice to really brown the venison mince well in oil in the casserole dish first, then remove it before continuing with the recipe as written.

Chipotle pastes can vary quite a lot. So give yours a taste before adding. If
using chipotle in adobo then you’ll probably need about 3-4tbsp, depending
on how spicy you like things. However, if using chipotle paste you may need
as little as 2tsp, or as much as 2tbsp.

Ingredients

• 2 red onions, peeled and diced
• 2 peppers (variety of colours if possible), deseeded and chopped
• 4 cloves garlic, chopped
• up to 3-4tbsp chipotle paste or chipotle in adobo, to taste (see note)
• 1tbsp ground cumin
• 1tsp ground coriander
• 1tsp ground cinnamon
• 600g venison mince
• 1 x 400g tin chopped tomatoes
• 250ml beef stock
• 50g dark chocolate
• olive oil
• sea salt and freshly ground black pepper

For the tortilla chips

• 4 soft large tortillas wraps
• 2tsp smoked paprika

For the guacamole

• 1 large ripe avocado
• 1 spring onion, finely chopped
• half a small bunch coriander, finely chopped
• juice of 1 lime

Method

1. Heat your barbecue or fire ready for direct and indirect grilling.
2. Once hot, place a casserole dish over the direct heat and add a glug of olive oil. Sauté the onions and peppers with a good pinch of salt until softened. Add in the garlic and cook for a further minute or two, then stir in the chipotle paste and cook for another minute.
3. Add the spices and cook for a minute or two until fragrant then stir in the
   venison mince and another good pinch of salt. Continue to stir until everything is mixed together well and the mince is broken down. Add the tin of tomatoes and half of the stock. Stir in and bring to a simmer. Put a lid on the casserole dish and move to indirect heat, to allow it to gently simmer away whilst you get on with everything else. It will happily simmer away for hours if needed. Or will be ready to eat within about 40 minutes if easier. If you’re cooking for a long time, you may need to add the rest of the stock.
4. Meanwhile, prepare your tortilla chips. Drizzle each wrap with a little olive oil and sprinkle over some smoked paprika and salt. Then put the wraps on top of each other and cut the pile into 8 wedges, in the same way you would for a pizza.
5. Grill the wedges in small batches on a grill over the direct heat, for about 30-60 seconds on each side, or until crisped up and golden. Place in a bowl once cooked and repeat with the remaining pieces.
6. For the guacamole, put the flesh of the avocado into a bowl and season with salt and pepper. Mash with a fork until crushed, but not completely smooth. Stir in the spring onion, coriander and lime juice until mixed well. Taste and adjust the seasoning if needed.
7. Once the venison chilli is cooked, add the chocolate and stir through until
   melted and mixed in. Taste and adjust the seasoning. If it needs thickening a
   little then move onto the direct heat and bubble away until thickened.
8. Serve the chilli in bowls with tortilla chips for dipping and guacamole on top or on the side.
   
   

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