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Today is September 29, 2022

Cornmeal-Crusted Black Bean Chili

Main Dishes

Soups & Salads

One-Dish Meals


2 Tbsp. olive oil
1 lb. ground venison
1/2 cup sliced fresh mushrooms
1 cup minced onion
1/2 cup diced green bell pepper
2 cloves garlic, minced
1/2 cup diced red bell pepper
2 jalapeño peppers, seeded and minced
1 (14-oz.) can beef broth
2 (15-oz.) cans black beans
1 (28-oz.) can whole Roma tomatoes, quartered
2 cups water, divided
1 1/2 Tbsp. chili powder
1 tsp. ground oregano
1 bay leaf
Ground red pepper to taste
Salt to taste
2 (8.5-oz.) pkgs. Jiffy Corn Muffin Mix, plus ingredients to prepare


Heat olive oil in a large ovenproof pot or Dutch oven over medium heat. Add venison and mushrooms, and cook until venison is browned. Add onion and green bell pepper, and sauté until onion is just clear. Add garlic, red bell pepper and jalapeños, and sauté for just a few moments. Add beef broth and scrape the bits from the bottom of the pot. Add beans, tomatoes, 1 1/2 cups water and spices. Remove from heat. Remove bay leaf. Preheat oven to 350 F. Prepare corn muffin mix according to package directions, but do not bake. Dilute 1/3 cup corn muffin mix with remaining 1/2 cup water. Stir into chili broth. Spoon on remaining prepared corn muffin mix so that it floats on top of the chili. Cover pot and bake 20 to 40 minutes or until cornbread is slightly browned and crusty. Serves 4 to 6.


From “The Ultimate Venison Cookbook for Deer Camp,” by Harold Webster Jr.

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