Venison Chili the Best Chili Ever
chopped smoke bacon pieces
tin of chopped tomatoes
beef stock cube
tin kidney beans
salt and pepper
Cooking the chili
Heat the rapeseed oil in the inner pot over a medium-high heat and add the bacon pieces and cook until they start to crisp slightly.
Add the onion, chili and garlic. C cook until the onion softens.
Add the venison and cook until it colours.
Stir in the cumin, coriander and smoked paprika and cook for a minute.
Add the tin of tomatoes, tomato purée, water, stock cube and kidney beans.
Bring to the boil stirring occasionally.
Turn down the heat and simmer for 5 minutes.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
Shut the lid and leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot
Add the rice and water to the top pot and bring to the boil, stir and turn down the heat and simmer for 1 minute.
Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
Put the lid on the top pot and shut the lid of the outer container.
Leave to thermal cook without power for a minimum of 2 hours.
Serve the chili on a bed of rice with a spoonful of sour cream or grated cheddar cheese on top.