Venison And Black Bean Chili With Toasted Cumin Creme Fraiche And White Cheddar Cornbread Recipe

More from this source
Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1265
FAT
218%
CHOL
117%
SOD
88%

Comments

Add a comment

Ingredients for 6 servings

Salt and freshly ground pepper

2 pounds venison shoulder, cut into 1/2-inch cubes

3 tablespoons ancho chile powder

1 bottle dark beer

1 teaspoon salt

4 cloves garlic, finely chopped

3/4 cup finely grated white cheddar

1 tablespoon chipotle pepper puree

1 tablespoon cumin seed

1 large red onion, finely diced

Toasted Cumin Crema, recipe follows

1/4 cup olive oil

1 tablespoon pasilla chile powder

2 2/3 cups buttermilk

2 tablespoons baking powder

2 large eggs, lightly beaten

1 cup creme fraiche or Mexican crema

2 cups coarsely ground white cornmeal

2 tablespoons fresh lime juice

2 cups cooked or canned black beans, rinsed and drained

White Cheddar Cornbread, recipe follows

5 cups homemade chicken stock, or low sodium canned or water

1 (16-ounce) can chopped tomatoes, drained and pureed

1 tablespoon ground cumin

1/2 pound (2 sticks) unsalted butter, at room temperature

2 cups all-purpose flour

1 tablespoon honey

You might also like

Slow-Cooker Vegetarian Chili With Sweet Potatoes
Real Simple
Vegetarian Sweet Potato Chili Recipe
Cookie and Kate
Vegetarian Butternut Squash Chipotle Chili With...
Cookie and Kate
Black Bean And Sweet Potato Tacos
Joy The Baker
Vegetarian Black Bean Chili With Orange And Cumin
Bon Appetit
Vegetarian Black Bean Chili Recipe
Food Republic
Espresso Black Bean Chili
Mark Bittman
Healthy 3-Bean And Quinoa Chili
SHAPE Magazine
Southwestern Beef Chili With Corn
Real Simple
Crock Pot Chicken Taco Chili
Skinny Taste