Venison mince adds a flavoursome twist to classic chili. Top with cheese, avocado and sour cream, then serve with warm buttered cornbread.
Ingredients
Servings
- CORNBREAD ----------------------------
- 0.75 cup cornmeal flour or polenta/ground cornmeal (135 g)
- 1.5 cups plain flour
- 1 Tbsp baking powder
- 0.5 tsp salt
- pinch cayenne pepper
- 2 eggs
- 300 g creamed corn
- 0.75 cup milk
- 125 g butter, melted
- 0.75 cup grated cheddar cheese (optional)
- CHILI -------------------------------------
- 2 tsp olive oil
- 1 red capsicum, diced
- 1 brown onion, diced
- 500 g venison mince
- 2 beef stock cubes
- 1 Tbsp ground cumin
- 0.5 Tbsp garlic powder
- 0.5 Tbsp onion powder
- 0.5 Tbsp smoked paprika
- 1 tsp dried oregano
- 2 Tbsp tomato paste
- 800 g canned tomatoes, chopped/diced
- 2 tsp caster sugar
- 400 g can red kidney beans, rinsed and drained
- cayenne pepper, to taste (optional)
Toppings
1 cup grated cheddar cheese
1 avocado, diced
1/2 cup sour cream
2 large handfuls fresh coriander
butter, for cornbread
Servings
- CORNBREAD ----------------------------
- 0.75 cup cornmeal flour or polenta/ground cornmeal (135 g)
- 1.5 cups plain flour
- 1 Tbsp baking powder
- 0.5 tsp salt
- pinch cayenne pepper
- 2 eggs
- 300 g creamed corn
- 0.75 cup milk
- 125 g butter, melted
- 0.75 cup grated cheddar cheese (optional)
- CHILI -------------------------------------
- 2 tsp olive oil
- 1 red capsicum, diced
- 1 brown onion, diced
- 500 g venison mince
- 2 beef stock cubes
- 1 Tbsp ground cumin
- 0.5 Tbsp garlic powder
- 0.5 Tbsp onion powder
- 0.5 Tbsp smoked paprika
- 1 tsp dried oregano
- 2 Tbsp tomato paste
- 800 g canned tomatoes, chopped/diced
- 2 tsp caster sugar
- 400 g can red kidney beans, rinsed and drained
- cayenne pepper, to taste (optional)
Toppings
1 cup grated cheddar cheese
1 avocado, diced
1/2 cup sour cream
2 large handfuls fresh coriander
butter, for cornbread
Cornbread
Preheat oven to 190ºC / 370°F fan bake. Grease a 23 cm (9 inch) round cake tin and line with baking paper.
Place cornmeal, flour, sugar, baking powder, salt and cayenne pepper in a large bowl. In a separate large jug, lightly whisk eggs. Whisk in corn, milk and butter. Add to dry ingredients with the cheese, if using, and mix until just combined.
Pour batter into the prepared tin and smooth the surface. Bake for 25-30 minutes, until golden brown and a skewer inserted into the centre comes out clean. Cool in tin for 10-15 minutes before turning out onto a board and slicing.
Chili
Heat oil in a large non-stick pot on medium-high.
Cook capsicum and onion until tender (about 5 minutes). Add venison mince and cook, breaking up with a wooden spoon, until browned all over.
Add crumbled stock cubes, cumin, garlic powder, onion powder, paprika and oregano. Cook for 30 seconds. Stir in tomato paste, then add tomatoes, sugar and beans. Reduce heat to medium and simmer for 20 minutes, or until ready to serve (add a little water if sauce dries up too much). Season to taste with salt and pepper. If you prefer a spicier chili, add some cayenne pepper.
To serve
Spoon chili into warmed serving bowls and top with cheese, avocado, sour cream and coriander.
Serve with warm buttered cornbread.
