VENISON CHILI
INGREDIENTS
2 ounces dried ancho chiles
2 cups venison or beef stock
1 28-ounce can whole peeled tomatoes
1 cup crushed corn tortilla chips
1 tablespoon to 1/3 cup chipotle chiles in adobo to taste
2 teaspoons tomato paste
1/2 pound bacon, chopped
2 pounds ground venison or other ground meat
1/2 teaspoon salt plus more, to taste
3 onions, diced
1-3 jalapeños, diced to taste
6 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons ground coriander
1/4-1 teaspoon cayenne pepper to taste
1 1/2 cups beer
3 15-ounce cans beans pinto, kidney, and/or black, rinsed
Optional toppings: shredded cheese, sour cream, sliced
jalapeños, green onions, cilantro, lime wedges
INSTRUCTIONS:
Soak the ancho chiles in hot water for 10 minutes. Once
softened, drain and discard liquid. Remove stems and seeds and
tear into pieces. In a food processor or blender, combine anchos,
tomatoes and their juice, broth, tortilla chips, chipotle and
adobo sauce, and tomato paste. Blend until smooth.
Add the bacon to a Dutch oven over medium-high heat,
stirring often, until it begins to crisp. Add the venison and
INDIAN RIVER KITCHEN
Traditional Southern cornbread
is rustic and sturdy, perfect for
dunking in chili or eating straight
from the skillet.
sprinkle with salt. Stir and break up the pieces of venison. Once
the liquid has evaporated and the meat begins to brown, add
the onions and jalapeños. Cook until the onions are softened,
about 5 minutes. Stir in the garlic, cumin, chili powder, oregano,
coriander, and cayenne. Cook while stirring for about 2 minutes.
Pour in the beer and bring to a simmer for 5 minutes. Stir in the
beans and the puréed chiles and tomatoes. Reduce to low heat
and cook, stirring occasionally, for about an hour. Taste and
season with more salt and cayenne as you like. Serve with your
favorite toppings and cornbread.
SOUTHERN SKILLET CORNBREAD
INGREDIENTS
2 tablespoons bacon fat or high-heat oil
2 cups medium-ground cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 tablespoons melted bacon fat or butter, cooled to
room temperature.
1 1/2 cups buttermilk
INSTRUCTIONS:
Put bacon fat or oil in a 10-inch cast iron skillet in the oven
heated to 400 degrees. Stir together cornmeal, baking powder,
baking soda, and salt in a large bowl. In a separate bowl,
whisk the eggs, buttermilk, and melted bacon fat or butter.
Fold the liquid ingredients into the dry with a spatula until
just combined. Pour batter into the preheated skillet. Bake
the cornbread for 20-25 minutes, or until the top is golden.
WINTER 2023: 35