Ostrich Chili
with Cornbread
Ostrich Chili with Cornbread
8-10
servings30
minutes1
hour30
minutesThis rich chili with tasty cornbread pairs well with any B Cellars Cabernet, but Chef recommends specifically B Cellars Rutherford Cabernet Sauvignon. The dark fruit and earthy finish of this specific wine help to amplify the chili’s complex seasonings and cut through the richness of the chili.
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Ingredients
- Ostrich Chili
2 1/2 lbs 2 1/2 ground ostrich or venison
2 cups 2 kidney beans
4 cups 4 onions, small dice
1 1/2 cup 1 1/2 red bell pepper, diced
2 cups 2 can tomatoes, small dice
chili seasoning
2 Tbsp 2 canola oil
2 Tbsp 2 salt
1 cup 1 water
- Chili Seasoning
1/2 tsp 1/2 coriander, ground
1 1/2 tsp 1 1/2 cumin, ground
pinch garlic powder
1/2 tsp 1/2 onion powder
3/4 tsp 3/4 oregano
1/2 tsp 1/2 black pepper
1 Tbsp 1 chili powder
pinch cayenne
1/2 tsp 1/2 paprika
- Cornbread
2 cups 2 polenta
2 cups 2 all-purpose flour
1/4 cup 1/4 honey
2 Tbsp 2 baking powder
1 Tbsp 1 salt
2 1/2 cups 2 1/2 buttermilk
4 4 eggs
1 cup 1 butter
2 cups 2 shredded fiscalini cheddar
Directions
- Chili Seasoning
- Mix all ingredients together
- Ostrich Chili
- Soak kidney beans overnight
- Cook beans until tender, cool in liquid, then drain
- Heat 1 Tbsp canola oil in a sauté pan over medium-high heat
- Add ground ostrich and brown
- In a large pot or Dutch oven, heat 1 Tbsp canola oil
- Add onions, bell pepper, salt, and chili seasoning
- Sweat until fragrant
- Add tomatoes, beans, and water
- Bring to a boil, reduce heat and simmer
- Once liquid is halfway reduced, add ostrich and continue to simmer
- Reduce until liquid is almost gone
- Cornbread
- Melt butter
- Remove from heat, stir in honey and quickly whisk in eggs
- In a bowl, combine baking powder and buttermilk
- Whisk in polenta, cheese, flour, and salt until well blended
- Fold in butter mixture
- Pour into a 9x13 baking pan
- Cook in oven at 375° for 25-30 minutes or until toothpick comes out clean
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Pairing Suggestions
This rich chili with tasty cornbread pairs well with any B Cellars Cabernet, but Chef recommends specifically B Cellars Rutherford Cabernet Sauvignon. The dark fruit and earthy finish of this specific wine help to amplify the chili’s complex seasonings and cut through the richness of the chili.
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