Venison Chili Corn Recipes

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VENISON CHILI & CORN



Venison Chili & Corn image

Make and share this Venison Chili & Corn recipe from Food.com.

Provided by ChefKinder

Categories     Deer

Time 2h15m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 lb ground venison
1 minced garlic clove
1 medium onion, chopped
1 jalapeno, stemmed & chopped
1/4 cup chili powder
2 (28 ounce) cans chopped tomatoes
1 (14 ounce) can rotel, tomatoes & chilies (Ro-tel is great)
2 cups tomato juice
1 (16 ounce) bag frozen corn (sweet, white it best)

Steps:

  • Brown the venison in the EVOO and toss in the garlic, onion & jalapeno until the onion is clear. If using a slow cooker transfer now and add remaining ingredients except corn. Set on low and simmer 2 hours or longer if desired. About 30 minutes before serving, add bag of frozen corn and allow chili to return to hot. The corn will be perfectly cooked and still sweet, a great compliment to the heat of this chili.

Nutrition Facts : Calories 322, Fat 12, SaturatedFat 3.5, Cholesterol 60.5, Sodium 608.7, Carbohydrate 37, Fiber 7.4, Sugar 11.1, Protein 23

VENISON CHILI WITH JALAPENO CORNBREAD



Venison Chili with Jalapeno Cornbread image

Provided by Tyler Florence

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 31

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
1 1/2 cups cream
1 1/2 cups whole milk
2 tablespoons unsalted butter
4 sprigs fresh thyme
2 cloves garlic, finely chopped
3/4 cup yellow cornmeal
3 tablespoons chopped fresh chives
1 jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper
3 large eggs, separated
Nonstick cooking spray
1 cup sour cream
Zest of 1 lime
Fresh cilantro leaves

Steps:

  • 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, thyme and garlic in a medium pot and bring to a simmer. Add the cornmeal, 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 egg yolks, one by one, stirring constantly, until just combined then remove from the heat.
  • Whisk the egg whites to stiff peaks and fold into the batter.
  • 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.

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