| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| 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
- Fresh cilantro leaves
Instructions
- 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.
Reviews
I made the “corn bread”, with great difficulty, and it came out soggy even after I left it in the oven for an extra 20 minutes, in my cast iron pan. I saved it by treating it like polenta and I served a chili on top with tortilla chips (a different recipe).
Made with extra lean ground beef and cut recipe in half, this makes quite a bit. Family loved the chili! Don’t forget to finish with lime and fresh chopped cilantro. We did not make the corn bread.
Chili was fantastic! I didn’t make the cornbread.
The chili had some good flavor. But the “corn bread”. That was not corn bread, maybe a frittata. I was hesitant due to how many eggs, but I gave it a try. Than I had to make a skillet of corn bread.