Venison Chili and Cornbread

Print Recipe
Venison Chili and Cornbread
Provided by Chef Skyler Gauthier of Haywire
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Ingredients
Cornbread
Venison Chili
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Ingredients
Cornbread
Venison Chili
Instructions
Cornbread
  1. Mix together the flour, corn meal mix, baking soda and salt. Set aside.
  2. In a mixer with a paddle attachment, beat the butter and sugar on setting two. Add the eggs, one at time, beating well after each addition.
  3. Gently add the flour mixture alternately with the buttermilk.
  4. Spray the inside of each muffin pan with cooking spray and scoop the batter into prepared muffin pans. Bake at 325 degrees for 15-20 minutes.
  5. When the cake begins to pull away from the side of the pan, it is done.
Venison Chili
  1. In a large pot, heat cottonseed oil over medium high heat. Add the yellow onions, jalapeño and chopped garlic and cook for eight minutes until softened.
  2. After eight minutes, add the chuck roll, venison and ground chuck and cook until the meat is cooked all the way through (about 15 minutes).
  3. Add the blonde ale and tomatoes and cook for 10 minutes.
  4. Add the Italian seasoning, pepper, salt, cayenne pepper, dark chili powder, garlic salt, smoked paprika and ancho chili powder and cook for 15 minutes.
  5. Next, add the molasses, chicken stock and cilantro and cook for two hours, skimming off excess fat with a ladle as needed.
  6. Let the mixture simmer for a minimum of one hour.
  7. Serve the chili garnished with aged white cheddar, diced red onion and chopped chives.
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