Recipe /

Kansas Pronghorn Chili with Sweet Corn and Tomatoes

Kansas cooking wants a wild game chili that feels rooted in the ground it came from. This version uses pronghorn with the produce and pantry notes that already belong to Kansas.

Recipe Details

  • Prep time: 20 minutes
  • Cook time: 55 minutes
  • Servings: 4
  • Difficulty: Moderate

Ingredients

  • 2 pounds ground pronghorn
  • 2 tablespoons neutral oil
  • 1 large onion, diced
  • 2 cups diced sweet corn
  • 2 cups diced tomatoes
  • 3 garlic cloves, minced
  • 2 tablespoons chile powder
  • 1 teaspoon cumin
  • 1 can crushed tomatoes
  • 2 cups stock
  • Kosher salt and black pepper

Instructions

  1. Brown the pronghorn in oil and remove it to a bowl.
  2. Cook the onion, sweet corn, and tomatoes until the edges pick up color, then stir in the garlic and spices.
  3. Return the meat to the pot with tomatoes and stock and simmer until thick and settled.
  4. Season aggressively and serve with cornbread, rice, or a spoonful of sour cream.

Why It Works In Kansas

This recipe is tied to Kansas through the species, the pantry direction, and the produce that already belongs to the place. It is meant to read as part of a state-first archive, not a generic outdoor cookbook.