Dutch Oven Cooking: Coney Island Venison Chili with Cornbread Deer Dogs

venison

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is more widely available.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier and more flavorful when in season.

hot dogs

🥗Healthier: chicken sausage

💰Cheaper: pork hot dogs

Chicken sausage is lower in fat, while pork hot dogs are often less expensive.

Heat a large pot over medium heat and add chopped onion, garlic, and bell pepper; sauté until softened, about 5 minutes.

Add ground venison to the pot and cook until browned, breaking it apart with a spoon, about 7-10 minutes.

Stir in canned tomatoes, kidney beans, chili powder, cumin, and smoked paprika; bring to a simmer.

Reduce heat to low and let the chili simmer for at least 30 minutes, stirring occasionally.

Preheat the oven to 400°F (200°C) for the cornbread.

In a bowl, mix cornmeal, baking powder, and salt; set aside.

In another bowl, whisk together milk, eggs, and melted butter; combine with dry ingredients until just mixed.

Fold in shredded cheddar cheese and pour the batter into a greased baking dish; bake for 20-25 minutes until golden.

While the cornbread is baking, grill or pan-fry the hot dogs until heated through and slightly charred.

Slice cornbread into squares and serve topped with chili, hot dogs, mustard, and sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens