Venison Chili and Cornbread

Provided by Chef Skyler Gauthier of Haywire

Prep Time: 30 minutes

Cook Time: 2 hours

Servings: 8 people

INGREDIENTS

Cornbread

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• 1 1/2 cups all-purpose flour

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• 3/4 cup corn flour

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• 3/4 cup corn meal

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• 1/4 tsp baking soda

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• 1/2 tsp iodized salt

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• 1 cup butter

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• 3 cups sugar

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• 6 whole eggs

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• 1 cup buttermilk

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Venison Chili

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• 1/4 cup cottonseed oil

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• 1 large yellow onion diced 1⁄4-inches

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• 1 jalapeno diced 1⁄4-inches

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• 1 Tbsp chopped garlic

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• 1 lb chuck roll cut in one-inch cubes

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• 1 lb ground venison

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• 1 lb ground chuck

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• 1 cup blonde ale

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• 2 14 oz cans whole tomatoes crushed by hand

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• 1 Tbsp Italian seasoning

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• 1 tsp black pepper coarse ground

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• 2 tsp kosher salt

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• 1/2 tsp cayenne pepper

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• 2 Tbsp dark chili powder

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• 1 Tbsp garlic salt

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• 1 Tbsp smoked paprika

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• 1 1/2 Tbsp ancho chili powder

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• 3 cups chicken stock

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• 2 Tbsp molasses

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• 1/2 bunch cilantro stems removed, chiffonade

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INSTRUCTIONS

Cornbread

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1. Mix together the flour, corn meal mix, baking soda and salt. Set aside.

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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.

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3. Gently add the flour mixture alternately with the buttermilk.

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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.

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5. When the cake begins to pull away from the side of the pan, it is done.

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Venison Chili

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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.

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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).

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3. Add the blonde ale and tomatoes and cook for 10 minutes.

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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.

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5. Next, add the molasses, chicken stock and cilantro and cook for two hours, skimming off excess fat with a ladle as needed.

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6. Let the mixture simmer for a minimum of one hour.

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7. Serve the chili garnished with aged white cheddar, diced red onion and chopped chives.

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