This Venison Chili Cornbread Casserole is so delicious. It will be an absolute hit for any age that eats it.
Growing up my father always used the 2 Alarm Chili Kit. I like this kit because it gives several options to spice it up. You can add beans, tomatoes, whatever you want in your chili and trust me it will be amazing. I also like that it uses masa to thicken the chili. I think this adds a delicious layer to the mix that is unusual to many mixes.
Being that it is getting a little cooler outside, I was craving chili. I don’t know about y’all but I like cornbread with my chili. A plain chili is easy to make by itself, but I thought, what if I combined the chili and cornbread? It is super easy to make, and I think it is the most delicious pair. The cornbread is thinner than if it was made in a pan or muffin tin. It gets a crisp outer coat, but the moisture from the chili keeps the insides soft.
The simmer that the 2 Alarm chili calls for not only makes the venison absorb flavor, but it also tenderizes the meat to perfection. There are so many ways to make this dish your own. You can use your favorite chili recipe or kit. You can use your own cornbread recipe or box. Just know that the cornbread is how this recipe is made. The time and temperature in the oven is according to the cornbread. The chili is already cooked, so you are basically baking it to cornbread perfection.
This is a delicious recipe that has no frills. It is easy and delicious. I hope y’all enjoy it as much as we did.
Venison Chili Cornbread Casserole
- 1 kit 2 Alarm Chili
- 2 lbs ground venison
- 1 onion chopped
- 1 can tomato sauce 8 oz
- 1 can kidney beans 15.5 oz; drained and rinsed
- 1 can diced tomatoes 14.5 oz; drained
- 2 1/4 C water split 2 C and 1/4 C
- 1/2 C milk
- 6 T salted butter melted
- 1 egg
- 1 box Zatarain's Honey Butter Cornbread Mix
- green onions
- shredded cheese
- sour cream
- Preheat oven to 375°. If using a different cornbread, heat according to box instructions.
- Brown onions and venison. Drain excess liquid.
- Add tomato sauce, 2 C water, and all seasonings EXCEPT packages labelled red pepper and masa. Mix.
- Add red pepper based on how spicy you want your chili. (all=spicy, 1/2=mild, omit=not spicy). Mix.
- Add drained diced tomatoes and rinsed/drained kidney beans. Mix well.
- Cover with a lid and simmer for 30 minutes.
- While simmering get your cornbread together. Combine milk, melted butter, and egg in a medium bowl. Add cornbread mix and stir well.
- Add masa to 1/4 C warm water. Stir into chili well.
- Pour chili into a 9x13 casserole dish.
- Using a cookie scoop or tablespoon, scoop cornbread batter on top of the chili.
- Cook for 18 minutes or until cornbread is done and slightly browned. If using a different cornbread mix, times may differ.