Instructions: 1 Place the beans in a pan with plenty of boiling water and boil fast for 15 minutes.

2 Drain, rinse and put back in the pan with fresh water and simmer for an hour until tender, topping up with boiling water as necessary. Drain and rinse.

3 Heat the oil in a large pan, add the onion, garlic, celery and chillies and cook for 15 minutes until softened and lightly golden. Add the bacon and cook for 10-15 minutes until the bacon is sizzling and golden. Stir in the spices and oregano and cook for 1-2 minutes.

4 Add the venison and cook for 10-15 minutes, stirring until browned. Stir in the cocoa, if using, with the kidney beans, tomatoes, tomato puree, bay leaf and 900ml/1.5 pints of the stock. Bring to the boil. 5 Season with salt, reduce the heat and simmer for 2-2 1/2 hours, adding the remaining stock as necessary until completely tender and the venison is covered with juice. Serve at once with the tortillas, lettuce, cheese and coriander, if liked.

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