Venison Chili with Hominy and Jalapeño Cornbread

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

  1. In a large pot, sauté onion, bell pepper, and garlic until softened.
  2. Add ground venison and cook until browned. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
  3. Add hominy, diced tomatoes, and sliced jalapeño. Simmer for 1.5 hours, stirring occasionally.
  4. Serve hot with freshly baked jalapeño cornbread on the side.
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