Venison Corn Bread Chili
From kmsmith 15 years agoIngredients
- 2 Tbls. vegetable oil shopping list
- 2 lbs. venison shopping list
- 1 cup diced onions shopping list
- 16 oz. can diced tomatoes shopping list
- 16 oz. can tomatoe juice shopping list
- 32 oz can chili hot beans shopping list
- 1 1/2 Tbls. salt shopping list
- 1 Tbl. garlic powder shopping list
- 1 tsp cumin shopping list
- 1 Tbs. chili powder shopping list
- 1 Tbs. crushed red pepper shopping list
- 1 cup grated chedder cheese shopping list
- 2 Cups corn meal mix shopping list
- 1/2 cup green or red peppers diced shopping list
- 2 Jalapeño peppers diced seeds removed shopping list
- 15 oz. can cream corn shopping list
- 1/2 cup milk shopping list
- 1/2 cup sugar shopping list
How to make it
- 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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