Recipes
Venison Chili with Hominy and Jalapeño Cornbread
The lean venison absorbs the flavors of the chili spices beautifully, creating a meal that’s both warming and deeply satisfying.
This rich and hearty chili combines the bold, earthy flavors of venison with smoky spices and tender hominy, a staple ingredient with roots in Native American cuisine. Served with freshly baked jalapeño cornbread, this dish pays homage to the Great Plains and Southern states where venison is a prized game meat. The lean venison absorbs the flavors of the chili spices beautifully, creating a meal that’s both warming and deeply satisfying.
- Prep Time: 45 minutes
- Cook Time: 2 hours
Ingredients
- 1 pound ground venison
- 1 onion, diced (garden or locally grown)
- 1 bell pepper, diced (garden or locally grown)
- 2 garlic cloves, minced
- 1 can hominy, drained
- 2 cans diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 jalapeño, sliced (garden or locally grown)
Instructions
- In a large pot, sauté onion, bell pepper, and garlic until softened.
- Add ground venison and cook until browned. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add hominy, diced tomatoes, and sliced jalapeño. Simmer for 1.5 hours, stirring occasionally.
- Serve hot with freshly baked jalapeño cornbread on the side.