Venison Chili and Jalapeño Cornbread

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

A thick, warming venison chili con carne, packed with a whole host of spices, is served with a topping of soft cornbread and jalapeño peppers. Mexican chocolate imparts a distinctive, rich flavor to this chili. The dish is quite savory. To soften the flavor, drizzle the chili with sour cream when serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chile

3 tablespoons extra-virgin olive oil
3 tablespoons chili powder
2 tbsp. l. dried oregano
2 tbsp. sweet paprika
1 tbsp ground chipotle pepper
2 tbsp. ground coriander
1 tbsp. l. ground cumin
0.5 tsp ground cinnamon
6 cloves garlic, chopped
2 green onions, thinly sliced
Half a jalapeño, sliced
1.3 kg of venison mince
2 cans of 800g canned chopped tomatoes
4 tbsp (1 l) chicken broth
2 tablespoons masa harina
1 teaspoon of sugar
0.5 bar Mexican chocolate, chopped

Jalapeño Cornbread

1.5 cups cream
1.5 cups whole milk
2 tablespoons unsalted butter
4 fresh sprigs of thyme
2 cloves garlic, finely chopped
3/4 cup yellow cornmeal
3 tablespoons chopped fresh chives
1 jalapeño, seeded and finely chopped
3 large eggs, separate the whites from the yolks
Cooking spray

Innings

1 cup sour cream
Zest of 1 lime
Fresh coriander leaves

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

ChileHeat oil in a large saucepan over medium-high heat. Add chili powder, oregano, paprika, chipotle powder, cumin, coriander, and cinnamon and stir until lightly browned and fragrant, about 1 minute.

Add the garlic, onion, and jalapeño and cook, stirring, until softened, about 3 minutes. Add the venison and cook, stirring, for about 4 minutes. Add the tomatoes, chicken broth, masa harina, sugar, and chocolate. Bring to a boil, then reduce heat and simmer for 45 minutes.
Jalapeño Cornbread: Meanwhile, preheat oven to 190°C.

Combine the cream, milk, butter, thyme, and garlic in a medium saucepan and bring to a boil. Add the cornmeal, stirring constantly, until thick and creamy, about 8 minutes. Add the green onions, jalapeño, 1 teaspoon salt, and 1/2 teaspoon pepper, then add the egg yolks, one at a time, stirring constantly, until smooth. Remove from heat.

Beat the egg whites until stiff peaks form and fold them into the batter.
Spray a cast-iron skillet or 8-inch square baking dish with cooking spray and add the batter. Bake until the edges are golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Serve the chili with cornbread, drizzled with sour cream and sprinkled with lime zest and fresh cilantro leaves.

Categories:

recipe / Autumn dishes / Soups / Thick soups and stews / / Food Network - recipes / Tex-Mex

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