Cornbread-Topped Venison Skillet Chili

Cornbread-Topped Venison Skillet Chili

Submitted by Arianna S., Fort McMurray

Original recipe by Sally’s Baking Addiction
Photo credit: Sally’s Baking Addiction

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Yield: 12-15 servings

• 1 Tablespoon olive oil
• 1 lb ground venison (ground beef preferred)
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup chopped yellow or orange bell pepper
• 1/2 of a jalapeño, finely chopped **optional**
• 2 teaspoons minced garlic
• 2 (8 ounce) cans tomato sauce
• 1 large can diced tomatoes
• 1 can Red kidney beans (drained & rinsed)
• 1 can white kidney beans (drained & rinsed)
• 1 Can Black Beans (drained & rinsed)
• 1 can Navy Beans (drained & rinsed)
• 2 cans Pork& Beans or Beans in Totato Sauce
• 1 to 2 cans corn nibblets
• 1 Tablespoon chili powder
• 1 Tablespoon packed light or dark brown sugar
• 1 and 1/2 teaspoons dried oregano
• 1 teaspoon Seasoning salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• Pinch of Cayenne Pepper

Cornbread Topping
• 1 1/3 cup all-purpose flour
• 2/3 cup cornmeal
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted (plus extra for the pan if making skillet cornbread)
• 1 1/4 cup milk
• 1/4 cup oil
• 2 large eggs

1. In a large oven-proof skillet (12 inches) over medium heat, heat the oil for 1 minute. Add the ground venison, onion, peppers, jalapeño, and garlic. Sauté until browned and cooked through, breaking up with a spoon as you go– about 10 minutes. Stir in the rest of the chili ingredients, then reduce to medium-low heat. Cover and allow to simmer for 15 minutes.
2. Meanwhile, preheat the oven to 375°F (191°C).
3. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together. Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup. Pour the liquid ingredients into the dry and stir together until combined. Remove the chili from heat and spread the cornbread batter on top.
4. Bake for 30 minutes or until the cornbread is golden on top and cooked through. Serve warm. We enjoy each serving with shredded cheddar cheese on top.
1. Make Ahead Instructions:

If you want to get started ahead of time, prepare the chili the day before, cover, and store in the fridge. Then, 30 minutes before dinner, place into your skillet, throw the cornbread batter on top, and bake as directed.

2. Special Tools:
12-inch Skillet and Glass Mixing Bowls

3. No Skillet?
No Problem: If you do not have a large enough oven-proof skillet, simply prepare the chili on the stove in a pot then spread into an 11×7 (or similar size) casserole dish, then top with cornbread batter and bake.

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

Leave a Reply

Your email address will not be published. Required fields are marked *