Venison Chili and Jalapeño Cornbread

Ingredients:

Chile

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons chili powder
• 2 tbsp. l. dried oregano
• 2 tbsp. sweet paprika
• 1 tbsp ground chipotle pepper
• 2 tbsp. ground coriander
• 1 tbsp. l. ground cumin
• 0.5 tsp ground cinnamon
• 6 cloves garlic, chopped
• 2 green onions, thinly sliced
• Half a jalapeño, sliced
• 1.3 kg of venison mince
• 2 cans of 800g canned chopped tomatoes
• 4 tbsp (1 l) chicken broth
• 2 tablespoons masa harina
• 1 teaspoon of sugar
• 0.5 bar Mexican chocolate, chopped

Jalapeño Cornbread

• 1.5 cups cream
• 1.5 cups whole milk
• 2 tablespoons unsalted butter
• 4 fresh sprigs of thyme
• 2 cloves garlic, finely chopped
• 3/4 cup yellow cornmeal
• 3 tablespoons chopped fresh chives
• 1 jalapeño, seeded and finely chopped
• 3 large eggs, separate the whites from the yolks
• Cooking spray

Innings

• 1 cup sour cream
• Zest of 1 lime
• Fresh coriander leaves

Preparation:

1. ChileHeat oil in a large saucepan over medium-high heat. Add chili powder, oregano, paprika, chipotle powder, cumin, coriander, and cinnamon and stir until lightly browned and fragrant, about 1 minute.
   
   Add the garlic, onion, and jalapeño and cook, stirring, until softened, about 3 minutes. Add the venison and cook, stirring, for about 4 minutes. Add the tomatoes, chicken broth, masa harina, sugar, and chocolate. Bring to a boil, then reduce heat and simmer for 45 minutes.
2. Jalapeño Cornbread: Meanwhile, preheat oven to 190°C.
   
   Combine the cream, milk, butter, thyme, and garlic in a medium saucepan and bring to a boil. Add the cornmeal, stirring constantly, until thick and creamy, about 8 minutes. Add the green onions, jalapeño, 1 teaspoon salt, and 1/2 teaspoon pepper, then add the egg yolks, one at a time, stirring constantly, until smooth. Remove from heat.
3. Beat the egg whites until stiff peaks form and fold them into the batter.
4. Spray a cast-iron skillet or 8-inch square baking dish with cooking spray and add the batter. Bake until the edges are golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Serve the chili with cornbread, drizzled with sour cream and sprinkled with lime zest and fresh cilantro leaves.