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

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I thought this chili was fantastic. It does come out a little spicy, so if you have anyone sensitive to that, either have plenty of sour cream on hand (I did not make the creme fraiche or cut back a little on the chipotle. Either way, I was very impressed.

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I don't know about the chili but I do know that the cornbread is the best I've had. Really moist and melts in your mouth!

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As another reviewer mentioned, this chili has wonderfully complex layers of flavor. I made this a couple of weeks ago for a football party and everyone loved it. I used ground turkey (the darker turkey rather than the lean meat as I did not have venison and it was really tasty. The creme fraiche was perfect to cool the "heat" from the spices! Loved it.

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Used ground venison instead of cubed shoulder and finely chopped whole peppers. Flavors were amazing. Excellent!

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This dish was absolutely delicious. I'm always looking for a new way to cook with venison. I used a neck roast wich I cut into chunks and it was perfect for this dish. The chunks held together, but were fork tender. I would definately make this again and have already begun to share this recipe with family and friends.

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This meal warmed me to my soul... it's so delicious and comforting, everyone loved it and my family had a beautiful meal. & the cornbread was perfect... i'll keep making this when we have venison in the house. and actually it'd probably still be really good without the meat.

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Very complex and spicy number from Bobby. Gives you something to do with all that venison during hunting season. I used a venison tenderloin instead of the shoulder, worked very well, more tender meat I'd presume.