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

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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!!!!

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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!!!

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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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Didn't make the chili, but the cornbread was A-mazing. I used yellow cheddar instead of white and it turned out fine. With this recipe you will have TONS of cornbread, so even after cutting it in half I had enough for 5-6 people.

Moist, a bit sweet, and a bit tangy from the buttermilk, I also made the perfect topping: compound butter with honey and diced jalapeno. Get a stick of butter to room temp, then smush it together with 2-3 Tbsp of honey and half a jalapeno. Pour onto a sheet of wax paper and roll it like a tootsie roll. Put it in the freezer or fridge to harden again, and serve it up on the hot cornbread! Spicy, sweet and buttery. Perfection my friends.

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Very Good My kids went Crazy My wife thought it was beef Roast LOL LOL ha ha I got her Thanks Bobby

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Bobby is amazing. This is by far the best chili I have ever made. The flavors are perfectly balanced and it is exactly spicy enough. I could not find the chili powders listed, but my grocery store had the dried chiles, so I just added one of each to the pot and removed them at the end. I had a tough time making the cornbread in the food processor, though. I wonder if it might be easier to make with a hand mixer.

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This chilli got great reviews in my household- it was obvious that there were flavors in there to enjoy- but watch out- I couldn't find Low sodium chicken stock, and the result was a VERY salty chilli. Despite that, I would make it again. I was really careful to reduce the beer, and thought it did a GREAT job of developing a hearty, thick chilli.

Also, the cornbread is not your typical slightly sweet cornbread- it is definitely a savory and even a little sour one. Though it came out beautiful, we found while eating it that it was a bit coarse. We went back and sniffed the buttermilk to see if it had begun to go bad, but I'm wondering if the cornbread is really supposed to taste like that, and we needed to have different expectations of flavor, or if I got it wrong. We ended up throwing it out.

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If you like a little heat this one works!

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I made this recipe today to eat while watching football. I didn't have venison so I used a combination of beef and bison. The chili takes a long time to make and it has a huge spicy KICK when you eat it. Not sure I'd make it again. It sas more like soup than chili. Added a roux to thicken it, but still had a watery consistency. I made the cornbread too. It was moist and good. Also made the sour cream topping (from my B. Flay cookbook a slight variation from this recipe. But it was very good.

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I have to say I searched and searched for a good cornbread receipe...and this one is amazing!! Rich....buttery....beautiful color...and SO easy to make! My husband is not a big cornbread lover...but when he tasted this hot out of the oven,he looked at me and said "This HAS to be something from Bobby Flay!" He's a cornbread lover now!!!!