Ingredients

* 3 tbsp olive oil
* 100g lardons of bacon
* 400g beef, diced
* 600 g venison steaks, diced
* black pepper
* 1 tbsp chilli powder
* 1 tbsp smoked paprika
* 1 tbsp oregano
* 1 tbsp cumin
* 100g garlic, roasted
* 2 onions, chopped
* 1 green pepper, diced
* 1 red pepper, diced
* 2 large red chillies, chopped
* 50g celery, diced
* 440ml lager
* 100g sun-dried tomato purée
* 800g canned chopped tomatoes
* 300ml chicken stock
* 400g tinned kidney beans, drained
* 400g canned pinto beans, drained
* bunch of coriander, chopped
* 50g dark chocolate
* sour cream and parmesan biscuits, to serve

Method
1. Pour the olive oil into a large saucepan and add the bacon. Stir in the beef and the venison and fry until browned. Season with salt and freshly ground black pepper.

2. Stir in the chilli powder, paprika, oregano, cumin and roasted garlic and stir well. When the meat is cooked, add in onions, peppers, chillies and celery. Stir in the lager.

3. Add sun dried tomato purée, chopped tomatoes, chicken stock, beans and coriander. Let simmer for 50 minutes and the sauce is well reduced.

4. Stir in the chocolate and serve in a large bowl, with sour cream and Parmesan biscuits.

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