Easy & Delicious Venison White Corn Chili
If you are like us and love making chili with your wild game meat, then this Venison White Corn Chili is a must for you! It is hearty, nourishing, loaded with flavor and the perfect amount of spice.
I know that for most of us who hunt, chili is one of those go to recipes we make with our ground meat. And while I love my classic chili recipe, I like to switch it up with this Venison White Corn Chili…..especially as we get into Spring!
This chili is lighter than your typical tomato based chili, which I find easier to serve and enjoy year round. You can make this chili with any type of ground wild game meat you have in your freezer. Moose, venison, elk etc will all turn out delicious. It has the incluson of diced green chilis, jalepeno, corn and smoked paprika that give it the perfect balance of slightly sweet but will a subtle kick and bold flavors.
You can make this chili ahead of time and store it in your freezer for a couple months or meal prep it for your week ahead. Serve it up warm with fresh avocado, cilantro, monterary jack cheese and a squeeze of fresh lime! I gurantee your whole family will be begging for more.
What To Serve Venison White corn Chili With
Rice– If you want to make this chili even more hearty, try serving it over rice for an even more filling option.
Fresh Buns– I feel like its almost illegal to serve this without a warm bun straight from the oven. My all time favorite buns to enjoy with chili are my Soft Sourdough Ciabatta Buns! Find the recipe here https://cmbarndominium.com/perfectly-soft-chewy-sourdough-ciabatta-hamburger-buns/
Grilled Cheese– Looking for something to take this chili to the next level? You can never go wrong with dipping a grilled cheese into it!
Cornbread– This is such a classic to serve along side chili of any kind. Serve it warm with some butter and honey to compliment the spice in the Chili.
Venison White Corn Chili Ingredients
Ground Venison– Just like with any of my venison recipes, you can substiute with any big game meat you have in your freezer. Elk, moose, venison etc all work.
Onion– You can use red, white or yellow onion in this chili.
Jalepeno– I like to scrape out all of the seeds to cut the heat. If you don’t like jalepones you can just make it without.
Garlic– Every chili needs some good fresh garlic. I recommend fresh minced opossed already minced garlic from the store.
Broth– This can be any type of broth you like or have on hand. I typically use beef or chicken. Whichever I have at the time.
Diced Green Chilis– You can find these in little cans at most grocery stores. Do not be scared, they aren’t spicy, but add great flavor.
White Beans– Any type of white beans you like with work. Navy beans, pinto beans, great nothern beans or cannellini beans.
Corn– The corn adds such a perfect gentle amount of sweetnes to the chili which I love with the spice.
Spices– Cumin, cayenne and smoked paprika are the spices of choice for this recipe. The smokyness of the smoked paprika is incredible.
Milk– There is just a touch of milk added for creaminess and a bit of thickening.
Cream Cheese– I love to add in a couple dollops of cream cheese and let them melt into the chili before serving.
Toppings– Moterary jack cheese, avocado, cilantro, fresh squeeze lime and cowboy candy (sweet pickled jalepenos) are my toppings of choice!
The Steps
1.Start by browning the ground meat and onion in a large pot with a couple tbsp of oil. Allow the meat to get nice and browned on the bottom while cooking over medium heat.
2. Next, add in the minced garlic, chopped jalepeno and the diced green chilis. Stir and continue to cook for 3-4 minutes until the meat if full cooked through.
3. Once the meat is no longer pink, stir in the cumin, cayenne, smoked paprika and salt. Cook for a minute or two, then add in the corn and drained beans.
4. Finally, pour in the chicken or beef broth , followed by the milk and allow the chili to come to a slow boil.
5. Reduce the heat and stir in the cream cheese. Let this simmer for about 10 minutes until the cream cheese is all melted and incorporated. At this point, you can taste it and add and more salt if needed.
6. Once you are ready to serve, spoon the Venison White Corn Chili into bowls, top with grated monterary jack cheese, fresh avocado, lime juice, cilantro and a couple pieces of cowboy candy if you have it!
7. Serve warm with some fresh sourdough ciabatta buns or cornbread. Enjoy!
If you try this one, let us know in the comments what you think or leave this recipe a review!
An easy and delicious flavor packed Venison White Chili with corn, diced green chilis, white beans and smoky paprika. Its creamy, hearty and has the perfect hint of spice. *If you do not have any wild game, you can absolutely make this with ground beef, chicken or even turkey. *Any white beans you like work for this recipe. Navy beans, canellini beans, great nothern beans etc. * IF you're wondering what cowboy candy is, it is sweet ickled jalepenos. They add the perfect touch of sweet and spicy as a garnish! 
Venison White Corn Chili
Ingredients
Instructions
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