Oakstone Camp Chili with Loaded Cornbread Crust



Ready In

1 hour 30min

Good For

Lunch or Dinner


About this Recipe

This recipe is developed in 2 stages. We will start by preparing the Wild Game Chili. While the chili simmers, we start the loaded cornbread that will be baked on top of the chili. 


  • (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.

  • 1 egg 
  • 1/3 cup milk 
  • 2 Tbsp. Honey 
  • 1 1/2 cups crumbled bacon

Step by Step Instructions

OakStone Camp Chili

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 3

    Stir well and bring the chili to a boil. Once boiling, reduce the heat to low, cover partially with a lid and let the pot simmer until ready for cornbread crust. 

    Step by Step Instructions

    Loaded Cornbread Crust

    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. 

    Step 3
    Remove chili from heat and drop cornbread batter by spoonfuls over the chili, gently spreading to the edges.Place the skillet onto a baking sheet (to prevent overflow). Bake in the preheated oven for about 20 minutes, or until the top is nice and golden brown.
    Allow skillet to rest about 5 minutes before serving. Top with remaining cheese and green onions and serve.