Preheat your oven to 425 degrees.

In a large saucepan, saute the chilis, green pepper and onion in salted butter on medium heat until they are  translucent.  Add your ground vension and chop the meat well into the pan, cooking through.

Add 1 can of condensed tomato soup, powders, salt and water. Simmer for 5 minutes on low-medium heat.

Meanwhile, in a separate bowl, cream together unsalted butter, sugar, sour cream and egg until well mixed.  Stir in the flour, stone ground cornmeal, salt and baking soda. Mix well.

Pour your ground venison sauce mixture into a 3 quart casserole dish or deep dish pie plate. Top with 12 scoops of cornbread mixture.

Cover the dish with foil for 15 minutes at 425 degrees. Then remove the foil and bake another 15 minutes until the cornbread is golden and baked through.