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
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:
- 1 tablespoon cumin seed
- 1 cup creme fraiche or Mexican crema
- Salt and freshly ground pepper
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:
- 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
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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By brighteyeskidd_...
Encinitas, CA
on October 10, 2011
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Hands Down Best chili I ever ate! My boy brought home 2 lbs ground deer meat( I'm a ground meat chili fan that a customer of his brought him (he's a butcher in Poway. I found this recipe and thought GREAT IDEA. I used one can of black beans and one can of Kidney beans. The ancho chili powder I couldn't find, so I just used "dark red" chili powder and pasilla... I found them in bulk at a farmers market by my house. The toasted cumin crema is the icing on the cake, you MUST pair the two for optimum results. The cornbread recipe I didn't follow, I just used two boxes of jiffy, chopped up some jalapenos (seeded and baked it in my pyrex pie dish. Also made arugula bleu salad. Everything went perfectly together, I'll definitely keep that recipe in my book! DELICIOUS!!!!
By mvallee
Palmyra, WI
on October 10, 2011
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I pride myself on my chili but thought this sounded so good I had to try it. I am SO glad I did! This is now my new chili recipe! Served it to a crown and got rave reviews from all. I made the corn bread too and it was fantastic. The only thing I changed was that I thickened it a bit with some flour/water as it was just a bit too soupy for me. Loved it!!!
By bellacreation_1...
Indian Trail, 73
on February 25, 2011
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Loved it, loved it, LOVED IT. Bobby Flay is the greatest. Didn't make the corn bread but the chilli was amazing, even my 7 year old picki eater cleaned the plate. This is new family favorite. If you can't find the chile powders, buy dry peppers, dry toast them, and ground them in coffee grinder.
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