Venison Chili with Cornbread

This hearty venison chili combines the bold flavors of slow-cooked whitetail deer with a medley of beans, tomatoes, and spices. Paired with freshly baked cornbread, it’s a perfect dish for feeding a crowd or warming up after a day outdoors. Rooted in Southern and Midwestern traditions, this recipe emphasizes the value of locally sourced ingredients and the satisfaction of preparing a meal from the hunt.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes

Ingredients

  • 2 pounds ground venison
  • 1 onion, diced (garden or locally grown)
  • 1 bell pepper, diced (garden or locally grown)
  • 3 cups diced tomatoes
  • 1 can kidney beans, drained
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot. Sauté onion and bell pepper until softened.
  2. Add ground venison and cook until browned. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
  3. Add tomatoes and beans. Simmer for 1 hour, stirring occasionally. Adjust seasoning as needed.
  4. Serve hot with cornbread or over rice.
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