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