Venison Chili with Cornbread

Chef Mark Daverio from The Ranch at Las Colinas is getting into the fall spirit. He makes his favorite chili to promote the upcoming Farm to Fork event.

Venison Chili

½ cup Yellow Onion, small dice
1 ea Jalapeno, small dice
5 TBSP Fresh Garlic, minced

2 ½ lbs Cubed Beef Chuck, 1"x1" cubes
1 ¼ lbs Ground Venison
2 ½ lbs Ground Beef Chuck, 80/20

1 ½ cups Shiner Bock Beer
6 cups Whole Tomatoes, canned crushed by hand in large chunks

3/4 cup Italian Seasoning, dry
2 TBSP Black Pepper, coarse ground
2 tsp Kosher Salt
1 ½ tsp Cayenne Pepper
2 TBSP Dark Chili Powder
1 TBSP Garlic Salt
2 TBSP Smoked Paprika
1 tsp Red Pepper, ground
3 TBSP Ancho Chili Powder

2 ½ cups Water
6 TBSP Molasses

1/2 bunch Cilantro, chopped

In a large pan cook the first group of ingredients until softened. Add the second group of ingredients and cook until the meat is cooked all the way through. Then add the third group of ingredients and cook for about 10 minutes. Then add the fourth group of ingredients and cook for about 15 minutes.

Add the molasses and water and cook for about 1 hour. During the cooking process skim off the excess fat with a ladle.

Add the chopped cilantro and turn off heat. Cool down in an ice bath, store in a covered container or serve immediately.

To reheat, bring to a boil over medium heat in a sauce pot. Serve with grated white cheddar cheese and diced red onion.

Seasoned Cornmeal

1 pound Cornmeal
1 pound Corn Flour
2 TBSP Iodized Salt
1 tsp Red Pepper, ground
1 tsp Cayenne Pepper
1 tsp Black Pepper
2 tsp Smoked Paprika

Mix all ingredients. Store in a sealed bag or container at room temperature until needed.


1 ½ cups All Purpose Flour
1 ½ cups Seasoned Corn Meal Mix
¼ tsp Baking Soda
½ tsp Iodized Salt
1 cup Butter
3 cups Sugar
6 each Whole Eggs
1 cup Buttermilk

Mix together the flour, cornmeal mix, baking soda, and salt. Set aside.

In a mixer with paddle attachment, beat butter and sugar on low. Add the eggs, one at time, beating well after each addition. Gently add flour mixture alternately with the buttermilk.

Place batter into sanitized container until ready to bake.

Spray the inside of each muffin pan with cooking spray. Scoop the batter into the prepared muffin pans using the red handle scoop. Bake at 325 for 15-20 minutes.

When cake begins to pull away from the side of the pan it is done. Let cool, then transfer to a parchment paper lined sheet tray and cover with plastic wrap.                    


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