Whitetail Deer Chili with Jalapeño Cornbread

Chili is a beloved dish with countless regional variations, and this version features the robust flavor of whitetail deer. Paired with jalapeño cornbread, it’s a hearty meal that embodies the bold spirit of the American outdoors. Perfect for game day or a cozy evening at home.

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients

  • 2 lbs ground venison (whitetail deer)
  • 1 medium onion, diced (garden-grown)
  • 1 bell pepper, diced (garden-grown)
  • 3 cloves garlic, minced (garden-grown)
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 box cornbread mix
  • 1 jalapeño, diced (garden-grown)

Instructions

  1. Heat olive oil in a large pot. Sauté onion, bell pepper, and garlic until softened. Add the ground venison and cook until browned.
  2. Stir in tomatoes, beans, chili powder, cumin, and smoked paprika. Simmer for 45 minutes.
  3. Prepare the cornbread mix according to package instructions, stirring in the diced jalapeño. Bake as directed.
  4. Serve the chili with slices of warm jalapeño cornbread.
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