Venison Chilli

500g Willo Venison Mince
1 tbsp rapeseed oil
1 tbsp rapeseed oil
1 onion, finely chopped
1 red pepper, chopped
1 green pepper, chopped
4 red chillies, chopped (add more for extra heat)
2 garlic cloves, crushed
1 tbsp tomato purée
2 tsp ground cumin
2 tsp ground paprika
150ml beef stock
125ml oz red wine
400g canned kidney beans
400g canned chopped tomatoes
Salt and freshly ground black pepper
Large handful of fresh coriander chopped

1. Heat the oil in a large frying pan. Add the onion and fry until soft.
2. Add the venison mince and cook until brown.
3. Add the peppers, chillies, garlic, tomato puree, cumin and paprika and cook for a further 2 minutes.
4. Add beef stock, red wine, kidney beans and chopped tomatoes and bring pan to a simmer. Cover and leave to simmer on a low heat for an hour until the sauce and reduced.
5. Season to taste.
6. Sprinkle over the chopped coriander.
7. Serve over your Venison chilli rice or in a taco shell.