Ostrich Chili

Name: Ostrich Chili with Cornbread
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 2 1/2 lbs ground ostrich or venison; 2 cups kidney beans; 4 cups onions, small dice; 1 1/2 cup red bell pepper, diced; 2 cups can tomatoes, small dice; chili seasoning; 2 Tbsp canola oil; 2 Tbsp salt; 1 cup water; 1/2 tsp coriander, ground; 1 1/2 tsp cumin, ground; pinch garlic powder; 1/2 tsp onion powder; 3/4 tsp oregano; 1/2 tsp black pepper; 1 Tbsp chili powder; pinch cayenne; 1/2 tsp paprika; 2 cups polenta; 2 cups all-purpose flour; 1/4 cup honey; 2 Tbsp baking powder; 1 Tbsp salt; 2 1/2 cups buttermilk; 4 eggs; 1 cup butter; 2 cups shredded fiscalini cheddar

with Cornbread

Ostrich Chili with Cornbread

Recipe by Derick Kuntz

5.0 from 1 vote

Course: DinnerDifficulty: Medium

Servings

8-10

servings

Prep time

30

minutes

Cooking time

1

hour

30

minutes

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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Ingredients

Ostrich Chili
2 1/2 lbs ground ostrich or venison
2 cups kidney beans
4 cups onions, small dice
1 1/2 cups red bell pepper, diced
2 cups can tomatoes, small dice
chili seasoning
2 Tbsp canola oil
2 Tbsp salt
1 cup water
Chili Seasoning
1/2 tsp coriander, ground
1 1/2 tsp cumin, ground
pinch garlic powder
1/2 tsp onion powder
3/4 tsp oregano
1/2 tsp black pepper
1 Tbsp chili powder
pinch cayenne
1/2 tsp paprika
Cornbread
2 cups polenta
2 cups all-purpose flour
1/4 cup honey
2 Tbsp baking powder
1 Tbsp salt
2 1/2 cups buttermilk
4 eggs
1 cup butter
2 cups 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.