Deer Chili and Cornbread

Mmm that is a dinner from my childhood. I had got a craving for deer chili some time ago. A friend gave me some ground venison and I have been waiting on it to be cold on a day that I was off so I could make it into chili. 

It was finally cold enough to have homemade chili last night, I couldn’t have been happier, it was delicious!

Everyone has their own beliefs on chili and what should or should be in chili. Beans anyone?? Now, there could be a debate. I personally do not like beans in my chili, but to each their own.

Last night I just browned 2 pounds of deer meat and followed the directions on the box.

I used Carroll Shelby’s Chili Mix, and Martha White’s Sweet Yellow Corn Bread mix. I have made corn bread from scratch, and while it’s not hard, the mix was easier and tasted the same. Since we were not in the mood for spicy chili, I kept it mild and left the cayenne pepper out. I also saw that the chili was going to be fairly thick on its own and left the masa out as well.

I used a rather large cast iron skillet, and ended up with a very thin corn bread disc. I ended up taking the skillet out of the oven at around 14 minutes because I was afraid that the corn bread was going to burn. It was perfectly cooked, and was easily cut with a pizza cutter.

It has been a long time since I have had deer chili, and I was not disappointed, I sure hope everyone else in the house liked it as much as I did.

That is what I call comfort food!!!

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