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Chili con carne made with venison and served with southern fried cornbread courtesy of Stacy Lyn Harris


One of my favorite things about this dish is that I don't use ground meat, but chop the venison into 1/4 inch cubes. I also use chipotle peppers in adobe sauce to add depth of flavor.


  • 1 16- ounce can of tomatoes diced
  • 3 teaspoons minced canned chipotle chili in adobe sauce
  • 5 slices bacon finely chopped
  • 4 pounds venison stew meat cut into 1/2-inch cubes
  • Kosher salt and pepper
  • olive oil
  • 1 large onion chopped
  • 1 jalapeno chili seeded and chopped
  • 1- can kidney beans
  • 3- tablespoons chili powder
  • teaspoons ground cumin
  • teaspoon oregano
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 1 tablespoon packed brown sugar
  • 2 tablespoons yellow corn mix


  • In a food processor, place tomatoes and chipotle chili and puree until smooth (This should only take about 10 seconds). In a Dutch oven, cook the bacon over medium heat until crisp. Transfer bacon to paper towel. Leave the fat in the pan.
  • Pat venison dry and season with salt and pepper. Heat the fat until smoking hot. Brown half of the venison. (Do not crowd the pan or the meat will steam instead of brown). This should take about 6 to 8 minutes. Using a slotted spoon, transfer to bowl and repeat.
  • Add the olive oil, onions, and jalapeño to Dutch oven and cook for about 5 minutes or until softened. Stir in kidney beans, chili powder, cumin, oregano, and garlic. Cook for about 30 seconds. Stir in broth, tomato mixture and brown sugar and bring to a boil. Add the meat to the Dutch oven then reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer for about 30 minutes longer.
  • Ladle 1-cup chili liquid into medium-sized bowl and stir in yellow corn mix. Whisk mixture into chili and simmer until chili thickens. Check seasonings. Serve with a dollop of sour cream or cheese and Jalapeño Cornbread.