Diva Tasting: Venison Chile and Jalapeno Cornbread…

Venison Chile



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:

2 Cups Cream

1 Cups Whole Milk

1 Cup Sour Cream

4 Tablespoons Unsalted Butter

4 Sprigs Fresh Thyme

3 Cloves Garlic, Minced

1 Cup Yellow Cornmeal

½ Cup All Purpose Flour

3 Tablespoons Chopped Fresh Chives

1 Jalapeno, Seeded And Finely Chopped

Kosher Salt And Freshly Ground Black Pepper

3 Large Eggs,

Nonstick Cooking Spray

For Serving:

1 Cup Sour Cream

Zest Of 1 Lime

Fresh Cilantro Leaves


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, sour cream, thyme and garlic in a medium pot and bring to a simmer. Add the cornmeal and flour 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 eggs, one by one, stirring constantly, until just combined then remove from the heat.

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.

Note: Feel free to use ground beef or ground chicken if veal is not available.


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