Recipe(tried): Wild Game Chili with Cornbread Top

Wild Game Chili with Cornbread Top

I've made this chili many times. I've used ground or chopped venison, elk, bison, or pronghorn antelope. This is a good one for hunting camp -- I usually do this in a big cast-iron pot, and it's easy enough that a "perfect" campfire isn't necessary.

3 lbs chopped or ground game meat
2 medium onions chopped
1 bell pepper chopped
6 jalapeno peppers, chopped
3 habanero peppers, chopped very fine
(I usually use pickled, if yours are fresh, add also 1 T vinegar)
2 quarts canned or fresh diced tomatoes with juice
1 tsp. chili powder
1 tsp. basil
1 tsp. cilantro
1 tsp. cocoa
salt
pepper

Cornbread topping:

1 cup corn meal
1 cup all-purpose flour
2 tbsp. vegetable oil
1 egg
2/3 cup buttermilk
1 tsp. baking powder
1 tsp. salt

Brown the meat in a little veggie oil or shortening, add the onions and peppers. When onions are getting translucent, add the tomatoes and spices. Simmer for an hour.

Mix topping:
Place the dry ingredients, oil and egg in a bowl. Stir while adding buttermilk to make a medium-thick batter. Pour on top of chili, and cover tightly. Continue simmering for another thirty minutes, but keep the lid on during this time.

One note about handling habanero peppers: wear gloves! Habanero is generally thought to be the hottest of the hot. Dairy foods are very good at toning down the heat, so serve with sour cream or shredded cheese.
Enjoy!
Ameda