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Today we are making deer chili and cornbread! With the crisp air, the crunch in the leaves, fall decor up and scarves out it makes me want some chili! Normally I would just use two pounds of ground beef but I had some ground venison in the freezer so we used that today. Follow along with me and lets make deer chili!
Deer Chili Recipe:
1 lb Ground Venison
1 lb Ground Beef
1 can Diced Tomatoes
1 can Pinto Beans
1 can Chili Beans
1 can Red Kidney Beans
3 cups of Water
Your favorite chili seasoning or
1 Tbs Chili Powder
1 Tbs Cumin
2 Tbs Garlic Powder
2 Tbs Onion Powder
Salt and Pepper
Optional: 1/2 tsp Cloves
Brown the ground venison and beef on medium high heat until browned. Add the rest of the ingredients to the meat and stir together. Cook until heated through and some of the water has evaporated from the pot and created a rich broth.
Cornbread:
Follow your instructions on your cornbread package
Put an oven proof skillet in the oven with a thin layer of oil to heat up while you make your cornbread mixture. Once you’ve mixed your ingredients, take your skillet out of the oven and pour your cornbread mix into the skillet. You will hear the skillet fry up the mix as it hits the heat. Put your pan back in the oven and continue to follow the cook time for your cornbread recipe. What this does is create a crispy, slightly fried crust on the bottom of your cornbread that creates a deliciously satisfying flavor.
I hope you enjoy! Please let me know what you think of the recipe and leave your variations of this recipe below! Thanks for watching!
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