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Recipe:Ground Venison and White Bean Chili with Jalapeño Skillet Cornbread
- Prep time: 15 minutes
- Cook time: 30 minutes
Serves 4
Ingredients
-
WF Ground Venison
QTY 1 lbs.
Jalapeos
QTY 1/4 Cup
Olive Oil
QTY 1 Tbsp.
Cornmeal, yellow
QTY 1 Cup
Canned White Beans, drained
QTY 1 Cup
AP Flour
QTY 1 Cup
Medium Onion, chopped
QTY 1
-
Salt
QTY 3 tsp
Red Pepper, diced
QTY 1
Baking Powder
QTY 1 Tbs
-
WFF chopped Garlic
QTY 4 Cubes
butter, melted
QTY 1/4 Cup
Jalapenos, thinly sliced
QTY 1
Sour Cream
QTY 1/2 Cup
Beef Broth
QTY 1 Cup
eggs
QTY 2
Crushed Tomatoes
QTY 2 Cups
Milk
QTY 1 1/3 Cups
Sugar
QTY 1/2 Cup
Chili Powder
QTY 1 Tbs
Cumin
QTY 1 tsp.
Smoked Paprika Butter or Honey to top
QTY 1 tsp
Cooking
Directions
Heat olive oil in a large skillet over medium heat. Add onions and red pepper and cook stirring constantly for a few minutes. Add Venison and continue to cook while stirring for 10-15 minutes or until nicely browned.
Add beans, garlic, jalapenos, tomato, beef broth, salt, chili powder, smoked paprika , cumin and butcher salt and pepper. Cover, lower the heat and continue to cook slowly for 30 minutes. *USDA recommends cooking ground meats to a minimum internal temperature of 160°F
Preheat oven to 375 ° F. With 1 Tbs of the melted butter grease a 10” cast iron skillet or a 9 “ square pan.
Place jalapeños in pan and cook in the oven for 3-4 minutes. Remove pan from oven and allow to cool slightly.
In a medium bowl mix cornmeal , flour, salt. sugar and baking powder. Make a well in the center and add the milk, eggs, sour cream and melted butter. Mix unti just smooth and almost no lumps remain. Pour the batter into pan and stir to distribute jalapenos.
Bake for 22-25 min or until a tester inserted into center comes out clean.
Serve warm drizzled with honey or butter alongside a bowl of chili.