3 tablespoons extra-virgin olive oil
3 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons sweet paprika
1 tablespoon chipotle powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
6 cloves garlic, chopped
2 onions, chopped
1/2 jalapeño, chopped
3 pounds ground venison
Two 28-ounce cans crushed tomatoes
4 cups (1 quart) chicken stock
2 tablespoons masa harina
1 teaspoon sugar
1/2 tablet Mexican chocolate, chopped
1 1/2 cups cream
1 1/2 cups whole milk
2 tablespoons unsalted butter
4 sprigs fresh thyme
2 cloves garlic, finely chopped
3/4 cup yellow cornmeal
3 tablespoons chopped fresh chives
1 jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper
3 large eggs, separated
Nonstick cooking spray
1 cup sour cream
Zest of 1 lime
Fresh cilantro leaves
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