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

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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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

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