Stove-top Venison Chili with Homemade Cornbread

Stove-top Venison Chili with Homemade Cornbread
By: Carter McKenzie IG: @thehomestead_ga

This chili recipe is easy and delicious. Perfect for the upcoming hunting season and cool weather. You can even use any type of ground game you have in your freezer. Add a homemade pone of cornbread and you're in for the perfect meal.

You will need:

Chili: 1 diced Red Onion 1lb of game sausage of your choice 1lb of ground game meat of your choice 2tbs Chili powder 2tsp cumin 1tbs paprika 1tbs of smoked paprika 1 15oz can of diced tomatoes 1 pint of tomato sauce 1 diced bell pepper 1tbs of tomato paste 1 can Kidney beans 1 can Northern white beans 1 average beer

Chili Toppings: Sour Cream Cheddar Cheese Chives/Green Onions Fritos

Cornbread: Cornmeal (we use White Lily Self Rising Cornmeal mix) Buttermilk Vegetable Oil 1 Egg

In a large stock pot add a couple glugs of olive oil and add your diced onion. Cook over medium heat until soft, about 5 minutes. When the onion begins to cook add your diced bell pepper and all your spices, season with salt and pepper.

When your onion is translucent go ahead and add your meats and brown them in the pot.

While the meat is browning, begin preparing your cornbread. Add 2 tbsp of vegetable oil to the bottom of your cast iron skillet and then put it in the oven. After the skillet is in the oven turn your oven on to 450F. It is important your skillet heats up with the oven temperature.

In a mixing bowl add 2 cups of cornmeal, 1 ½ cup of buttermilk , 1 tsp of salt, and 1 egg. Mix well, it should be like the consistency of pancake batter.

When your meat has browned and has crumbled add your diced tomatoes, 1 can of beer, 1 pint of tomato sauce and your beans. Mix and bring to a simmer.

Once your oven has come up to temperature, immediately remove the skillet and pour in your cornbread mix. Be extremely careful! That skillet is incredibly hot. Once you have poured in the mix, place it back in the oven for 20 minutes. After your 20 minutes remove the corn bread and flip the cornbread upside down out of the skillet onto a place. Slide the now flipped corn bread back into the skillet so that what was the bottom is now facing up as the new top. Put back in the oven to finish cooking for 10 minutes.

Back to the chili: Once you have reached a simmer, give it a taste and season accordingly. Then cover and let simmer for 30 minutes.

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