Mystery Wine

Venison and Homemade Chorizo Chili with Jalapeno Habanero Cheddar Cornbread


  • 3 tablespoons canola oil
  • 6 cloves garlic, finely chopped
  • 1 large shallot or two small, finely diced
  • 4 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked sweet Spanish paprika
  • 1 teaspoon Joyner’s Thai blend
  • ½ cup apple cider vinegar
  • pounds of fresh ground or grind your own pork shoulder
  • Pinch of kosher salter and fresh cracked black pepper

Heat a small skillet over medium heat. Add the oil, shallots and garlic, cook for 1 minute. Add the dried ingredients and cook for an additional minute. Add 4 tablespoons of water and the vinegar and cook for 5 or 6 minutes until it thickens. Remove from heat and place in a blender and blend until a paste. Allow to cool to room temperature. Once cooled add the work and work the spice mixture in gently with your hands. Cover and refrigerate overnight or greater than 8 hours.

 mg 7928


  • ¼ cup butter
  • 1 cup milk
  • 1 large egg
  • ¼ cup habanero cheese
  • 1 jalapeno, diced
  • ¼ cup sweet corn, drained
  • 1 ¼ cups yellow or blue cornmeal
  • 1 cup AP flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Heat oven to 400F. Spray an 8 x 8 inside, bottom, and sides with cooking spray. You can use a cast iron pan as well, both work fine.
Melt the butter on low. In a large bowl mix the melted butter, egg, milk, jalapeno, cheese and corn with a whisk until well mixed.
In a separate bowl mix the dry ingredients. That means the cornmeal, flour, baking powder, sugar, and salt. Add all the dry ingredients to the wet mix. Combine well with whisk until semi lumpy. Pour the mixture into your pan, spread evenly and smooth the top.
Bake for 20 to 25 minutes until a toothpick pulls from center cleanly and the edges are golden brown.

  mg 7940


For this recipe I used fresh manzano and jalapeno peppers along with our Mystery Wine powder. This also contains venison and you can substitute that ingredient with ground chuck for those who dare not eat or cannot acquire venison. It just happened that I had fresh venison on hand and wanted to use a very lean meat since the chorizo already offers plenty of fat for flavor.
This will produce 4 to 5 quarts.

  • 4 tablespoons olive oil
  • 1 large yellow and orange bell pepper, diced
  • 1 large Vidalia onion, diced
  • 6 garlic cloves, minced
  • 1 manzano, 3 jalapenos, diced
  • 6 tablespoons ground cumin
  • 4 tablespoons dried Mexican oregano
  • 2 tablespoons chili powder
  • 2 tablespoon ground cinnamon
  • 2 teaspoons Joyner’s mystery wine
  • 2 pounds fresh ground venison
  • 1 pound fresh homemade Mexican chorizo
  • 6 tablespoons Worcestershire sauce
  • 4 tablespoons Gravy Master
  • 4 tablespoons hot sauce (I used a Bahamian sauce)
  • 2 (6-ounce) cans tomato paste or 1 (14-ounce) can tomato paste
  • 4 cups beef broth
  • 5 to 7 bay leaves
  • Sea salt and fresh cracked pepper

Heat a 6 quart pot to medium-high heat and once hot add the oil. Add the onions, peppers and garlic and sauté until tender, 7 or 8 minutes. Make sure to stir often so that you do not burn the garlic and the vegetables cook evenly. Add dry spices/herbs, cumin, oregano, chili powder and mystery wine, another 6 to 7 minutes. If the spices/herbs appear to stick to bottom continue stirring. Add venison and chorizo, I use a spatula to break apart meat as the cooking process continues. Add wet ingredients, Worcestershire, Gravy Master, hot sauce, and tomato paste. When tomato paste turns brown and appears caramelized, add beef broth and bay leaves. Bring to a boil and allow simmering for an hour or more. I prefer to season with salt and pepper to taste on a per bowl basis, I actually do not use any personally. Remove bay leaves.

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