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Big Game · Bison

Golden Cornbread-Topped Bison & Black Bean Chili

Garden & Game kitchen collection · Serves 4 · 25 min prep · About 45 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Bison, black beans and corn form a moist filling beneath a freshly mixed cornbread topping.

Compatible species and required cuts

Use these cuts: ground.

Bison: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

1 1/4 lb ground bison 1 can black beans (15 oz), drained 1 bell pepper, diced 1 onion, diced 1 cup crushed tomatoes 1 cup corn kernels 1 tbsp olive oil 1 tsp cumin 3/4 cup cornmeal 1/2 cup flour 1 egg 3/4 cup milk 2 tsp baking powder 1 tsp kosher salt

Method

Heat oven to 400°F. In a 10-inch ovenproof skillet, soften onion and pepper in oil 6 minutes. Add bison and cumin; brown 8 minutes until several meat portions reach 160°F. Add beans, tomatoes, corn and half the salt; simmer 5 minutes. Whisk cornmeal, flour, baking powder and remaining salt in a bowl. Whisk egg and milk separately, then combine just until moistened. Spoon over filling and spread gently. Bake 22–28 minutes until topping is set, a toothpick inserted only into cornbread comes out clean, and filling reaches 165°F. Rest 10 minutes before cutting. Allergens: Wheat, egg, milk. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.