• (8 oz)  1 Tbsp. olive oil

• 1 yellow onion, diced 

• 1 green bell pepper, diced

• 1 lb. ground venison or elk

• 1 lb. wild pig chorizo

• 4–5 garlic cloves, minced

• 2 Tbsp. chili powder

• 1 Tbsp. cumin

• 1 tsp. paprika

• ½ tsp. cinnamon (optional)

• 1-2 tsp. salt (to taste)

• ½ tsp. pepper

• 3 Tbsp. tomato paste 

• 1 tsp. Worchestershire sauce

• 1 and 1/2 cups venison or beef stock*

• 28 oz. diced tomatoes, drained 

• 1 can (8oz) corn 

• 15 oz. black beans, drained and rinsed 

• 15 oz. kidney beans, drained and rinsed 

*For flavor interest, try swapping out the stock with 12oz of your favorite beer. A lager or stout work best but a pumpkin ale is always fun in the fall.

Step 1

Begin by heating the olive oil in a large skillet over medium heat. Add the onion and peppers and cook until the onions start to brown on the edges, about 5-7 minutes. Then, add the meats and brown.

Step 2

Once the meat is browned add the garlic, chili powder, cumin, paprika, cinnamon, salt, and pepper. Saute for 1-2 minutes and then add the tomato paste. Cook for an additional minute, incorporating the tomato paste. Then, deglaze the skillet with Worchestershire sauce Scrape the bottom of the pot and add the stock, tomatoes, corn, and beans.

Step 1

Preheat the oven to 400°F. Start by mixing up the cornbread using the box mix plus the ingredients it calls for (eggs and milk) 

Step 2

Once batter is well mixed, mix in the honey, bacon, corn, 1/2 cup of cheese, and 1 Tbsp green onions.