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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Venison Chili with a Cornbread Crust Ingredients:
2 tbls. vegetable oil |
2 lbs. venison |
1 cup diced onions |
16 oz. can diced tomatoes |
16 oz. can tomatoe juice |
32 oz can chili hot beans |
1 1/2 tbls. salt |
1 tbl. garlic powder |
1 tsp cumin |
1 tbs. chili powder |
1 tbs. crushed red pepper |
1 cup grated chedder cheese |
2 cups corn meal mix |
1/2 cup green or red peppers diced |
2 jalapeño peppers diced seeds removed |
15 oz. can cream corn |
1/2 cup milk |
1/2 cup sugar |
Directions:
1. Brown ground venison in oil. Place in a large pot. Add onions, tomatoes, tomato juice, chili beans, kidney beans, salt garlic, chili powder, cumin and red pepper. Cook on medium heat for 30 minutes, stirring occasionally. In a separate bowl, combine cornmeal green/red peppers, Jalapeño peppers, cream corn, milk and sugar. Pour chili in deep 9x13 inch backing dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili. Bake in oven at 400 degrees for 35 minutes or until cornbread on top is golden brown.
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