Venison Chili with Jalapeno Cornbread

Name: Venison Chili with Jalapeno Cornbread
Ingredients: 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