Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
6 to 8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1/4 cup olive oil
  • 2 pounds venison shoulder, cut into 1/2-inch cubes
  • Salt and freshly ground pepper
  • 1 large red onion, finely diced
  • 4 cloves garlic, finely chopped
  • 3 tablespoons ancho chile powder
  • 1 tablespoon pasilla chile powder
  • 1 tablespoon ground cumin
  • 1 bottle dark beer
  • 5 cups homemade chicken stock, or low sodium canned or water
  • 1 (16-ounce) can chopped tomatoes, drained and pureed
  • 1 tablespoon chipotle pepper puree
  • 1 tablespoon honey
  • 2 cups cooked or canned black beans, rinsed and drained
  • 2 tablespoons fresh lime juice
  • Toasted Cumin Crema, recipe follows
  • White Cheddar Cornbread, recipe follows
  • Toasted Cumin Crema:
  • 1 tablespoon cumin seed
  • 1 cup creme fraiche or Mexican crema
  • Salt and freshly ground pepper
  • White Cheddar Corn Bread:
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 cups coarsely ground white cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 2 2/3 cups buttermilk
  • 3/4 cup finely grated white cheddar
  • 1 tablespoon honey
Directions

Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.

Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.

Toasted Cumin Crema:

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

White Cheddar Corn Bread:

Preheat oven to 400 degrees F.

In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

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