Ground Venison and White Bean Chili with Jalapeño Skillet Cornbread
Prep Time 15 MinCook Time 30 MinServings 3-4
INGREDIENTS
1/4 Cup Jalapeos
1 Tbsp. Olive Oil
1 Cup Cornmeal, yellow
1 Cup Canned White Beans, drained
1Cup AP Flour
1 Medium Onion, chopped
1 Red Pepper, diced
1 Tbs Baking Powder
1/4 Cup butter, melted
1 Jalapenos, thinly slice
1/2 Cup Sour Cream
1 Cup Beef Broth
2 eggs
2 Cups Crushed Tomatoes
1 1/3 Cups Milk
1/2 Cup Sugar
1 Tbs Chili Powder
1 tsp. Cumin
1 tsp Smoked Paprika
Butter or Honey to top
LET'S GET COOKING!
Heat olive oil in a large skillet over medium heat. Add onions and red pepper and cook stirring constantly for a few minutes. Add ground venison and continue to cook for 10-15 minutes, stirring often or until nicely browned.
Add beans, garlic, jalapeños, tomato, beef broth, salt, chili powder, smoked paprika, cumin and Butcher salt and pepper. Cover, lower the heat medium low and cook for 30 minutes.
*USDA recommends cooking ground meats to a minimum internal temperature of 160°F Cornbread :
Preheat oven to 375 °F. Grease a 10 “cast iron skillet or 9” square pan with 1 Tbs. of butter.
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 until 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.