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Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread (Bobby Flay) Recipe

Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread (Bobby Flay) Recipe

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Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread (Bobby Flay)

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Ingredients:

Serving

1/4 cup olive oil
2 lb venison shoulder, cut into 1/2-inch cubes
salt and freshly ground pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tbsp ancho chile powder
1 tbsp pasilla chile powder
1 tbsp ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or low sodium canned or water
1 (16-oz) can chopped tomatoes, drained and pureed
1 tbsp chipotle pepper puree
1 tbsp honey
2 cups cooked or canned black beans, rinsed and drained
2 tbsp fresh lime juice
toasted cumin crema, recipe follows
white cheddar cornbread , recipe follows
1 tbsp cumin seed
1 cup creme fraiche or mexican crema
salt and freshly ground pepper
1/2 lb (2 sticks) unsalted butter, at room temperature
2 cups coarsely ground white cornmeal
2 cups all-purpose flour
2 tbsp baking powder
2 large eggs, lightly beaten
1 tsp salt
2 2/3 cups buttermilk
3/4 cup finely grated white cheddar
1 tbsp honey

Directions:

Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
Toasted Cumin Crema:
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
White Cheddar Corn Bread:
Preheat oven to 400 degrees F.
In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1094.38 Kcal (4582 kJ)
Calories from fat	388.19 Kcal
		% Daily Value*
Total Fat	43.13g	66%
Cholesterol	129.39mg	43%
Sodium	972.59mg	41%
Potassium	2141.48mg	46%
Total Carbs	135.95g	45%
Sugars	21.15g	85%
Dietary Fiber	16.02g	64%
Protein	39.99g	80%
Vitamin C	4.8mg	8%
Vitamin A	1.4mg	48%
Iron	7.1mg	40%
Calcium	627.1mg	63%

Amount Per 100 g
Calories	164.18 Kcal (687 kJ)
Calories from fat	58.24 Kcal
		% Daily Value*
Total Fat	6.47g	66%
Cholesterol	19.41mg	43%
Sodium	145.91mg	41%
Potassium	321.27mg	46%
Total Carbs	20.4g	45%
Sugars	3.17g	85%
Dietary Fiber	2.4g	64%
Protein	6g	80%
Vitamin C	0.7mg	8%
Vitamin A	0.2mg	48%
Iron	1.1mg	40%
Calcium	94.1mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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