Boneless Rib Eye And Red Bean Chili With Jalapeno Cornbread Crumbles Food

VENISON CHILI WITH JALAPENO CORNBREAD

Steps:

• For the chili: Heat the oil in a large pot over medium-high heat. Add the chili powder, oregano, paprika, chipotle powder, cumin, coriander and cinnamon and stir until toasted and very aromatic, about 1 minute. Add the garlic, onions and jalapeño and cook, stirring, until soft and translucent, about 3 minutes. Add the venison and cook, stirring, until slightly brown, about 4 minutes. Add the tomatoes, chicken stock, masa harina, sugar and chocolate. Bring to a boil and then lower to a simmer and cook for 45 minutes.
• Meanwhile, for the jalapeno cornbread: Preheat the oven to 375 degrees F.
• Combine the cream, milk, butter, thyme and garlic in a medium pot and bring to a simmer. Add the cornmeal, whisking constantly, until thick and creamy, about 8 minutes. Add the chives, jalapeno, 1 teaspoon salt and 1/2 teaspoon pepper, then mix in the egg yolks, one by one, stirring constantly, until just combined then remove from the heat.
• Whisk the egg whites to stiff peaks and fold into the batter.
• Coat a cast-iron skillet or an 8-by-8-inch baking dish with cooking spray and pour in the batter. Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 25 minutes.
• Serve chili and cornbread with dollops of sour cream, lime zest and fresh cilantro leaves.

BONELESS RIB EYE AND RED BEAN CHILI WITH JALAPENO CORNBREAD CRUMBLES

Steps:

• For the jalapeno cornbread crumbles: Preheat the oven to 375 degrees F and grease a 12- by-10-inch pan with butter. Set aside.
• Combine the cornmeal, flour, both sugars, baking powder, baking soda and salt in a bowl, then whisk and set aside. In another bowl, combine the eggs, buttermilk, honey and melted butter. Make a well in the center of the dry ingredients and add the wet ingredients; mix until combined. Fold in the jalapenos. Pour into the greased pan, then smooth with a spatula and bake, 10 minutes. Rotate the pan and continue to bake until risen and golden brown, 10 to 20 minutes more. Set aside to cool.
• For the rib eye and red bean chili: Meanwhile, cut the rib eye into medium dice and add to a large bowl. Sprinkle with salt, pepper and 2 teaspoons garlic salt.
• Heat 3 ounces olive oil in the bottom of a large, heavy-bottomed pot over medium-high heat until hot. Add the seasoned meat, in batches if needed, and brown on all sides, about 3 minutes. Remove the meat from the pot, then set aside in a bowl and add the remaining 2 ounces oil to the pot; heat until hot. Add the garlic and onions and stir until the garlic is fragrant, about 30 seconds. Stir in the tomato paste until combined, then pour in the beans and crushed tomatoes, stirring to combine. Stir in the beef broth, oregano, cumin, chili powder, butter, 1 tablespoon kosher salt and the remaining 2 teaspoons garlic salt. Bring to a low simmer and cook to concentrate flavors, 8 to 10 minutes. Stir in the browned meat, then cover. Allow to simmer for 25 minutes.
• Meanwhile, crumble the cornbread into bite-sized pieces.
• Ladle individual servings of chili into bowls. Top with the Cheddar and crumbled cornbread, then drizzle with the sour cream. Garnish with the scallions and serve.

BLACK BEAN CHILI WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375 degrees.
• Heat oil in a large skillet.
• Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
• Stir in remaining chili ingredients and bring to a boil.
• Reduce heat and simmer for about 10 minutes until chili is thickened.
• While chili is simmering, prepare cornbread.
• Combine dry ingredients in a medium sized bowl.
• Add cheese and mix well.
• In a small bowl, combine wet ingredients and stir well.
• Add to dry ingredients and stir just until combined.
• Spray a 10X10 casserole dish with spray oil.
• Pour chili in prepared dish.
• Pour cornbread batter over top.
• Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
• Cool for about 5 minutes and serve with sour cream and salsa, if desired.

BEEF SHORT RIBS IN CHIPOTLE AND GREEN CHILI SAUCE

Steps:

• Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.
• Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.
• Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. Season sauce with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated.)
• Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.