Venison Chili with Jalapeno Cornbread

Name: Venison Chili with Jalapeno Cornbread
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 3 tablespoons chili powder; 2 tablespoons dried oregano; 2 tablespoons sweet paprika; 1 tablespoon chipotle powder; 2 tablespoons ground coriander; 1 tablespoon ground cumin; 1/2 teaspoon ground cinnamon; 6 cloves garlic, chopped; 2 onions, chopped; 1/2 jalapeño, chopped; 3 pounds ground venison; Two 28-ounce cans crushed tomatoes; 4 cups (1 quart) chicken stock; 2 tablespoons masa harina; 1 teaspoon sugar; 1/2 tablet Mexican chocolate, chopped; 1 1/2 cups cream; 1 1/2 cups whole milk; 2 tablespoons unsalted butter; 4 sprigs fresh thyme; 2 cloves garlic, finely chopped; 3/4 cup yellow cornmeal; 3 tablespoons chopped fresh chives; 1 jalapeno, seeded and finely chopped; Kosher salt and freshly ground black pepper; 3 large eggs, separated; Nonstick cooking spray; 1 cup sour cream; Zest of 1 lime

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Level: Easy

Total: 1 hr 45 min
Active: 45 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 45 min
Active: 45 min

Yield: 4 to 6 servings

Ingredients

Chili:

3 tablespoons extra-virgin olive oil

3 tablespoons chili powder

2 tablespoons dried oregano

2 tablespoons sweet paprika

1 tablespoon chipotle powder

2 tablespoons ground coriander

1 tablespoon ground cumin

1/2 teaspoon ground cinnamon

6 cloves garlic, chopped

2 onions, chopped

1/2 jalapeño, chopped

3 pounds ground venison

Two 28-ounce cans crushed tomatoes

4 cups (1 quart) chicken stock

2 tablespoons masa harina

1 teaspoon sugar

1/2 tablet Mexican chocolate, chopped

Jalapeno Cornbread:

1 1/2 cups cream

1 1/2 cups whole milk

2 tablespoons unsalted butter

4 sprigs fresh thyme

2 cloves garlic, finely chopped

3/4 cup yellow cornmeal

3 tablespoons chopped fresh chives

1 jalapeno, seeded and finely chopped

Kosher salt and freshly ground black pepper

3 large eggs, separated

Nonstick cooking spray

For Serving:

1 cup sour cream

Zest of 1 lime

Fresh cilantro leaves

Directions

For the chili: Heat the oil in a large pot over medium-high heat. Add the chili powder, oregano, paprika, chipotle powder, cumin, coriander and cinnamon and stir until toasted and very aromatic, about 1 minute. Add the garlic, onions and jalapeño and cook, stirring, until soft and translucent, about 3 minutes. Add the venison and cook, stirring, until slightly brown, about 4 minutes. Add the tomatoes, chicken stock, masa harina, sugar and chocolate. Bring to a boil and then lower to a simmer and cook for 45 minutes.
Meanwhile, for the jalapeno cornbread: Preheat the oven to 375 degrees F.
Combine the cream, milk, butter, thyme and garlic in a medium pot and bring to a simmer. Add the cornmeal, whisking constantly, until thick and creamy, about 8 minutes. Add the chives, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper, then mix in the egg yolks, one by one, stirring constantly, until just combined then remove from the heat.
Whisk the egg whites to stiff peaks and fold into the batter.
Coat a cast-iron skillet or an 8-by-8-inch baking dish with cooking spray and pour in the batter. Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes.
Serve chili and cornbread with dollops of sour cream, lime zest and fresh cilantro leaves.

This recipe has been updated and may differ from what was originally published or broadcast.