Keto-Paleo Venison Chili

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: hungry people with enough for leftovers!

Ingredients

  • 4 lbs ground venison or beef (ours is cut with bacon when we do the ground)
  • 2 small cans green chili (hot or mild depending on what you’re looking for! I do mine mild because I’ve got kiddos)
  • 1 large can (29 oz) can pureed tomatoes
  • 2 c water or beef broth
  • 1 packet (or 2 Tbsp) McCormick Chili Powder packets
  • 1 tsp. thyme
  • 1 tsp. black pepper
  • 2 tsp. paprika
  • 1 tbsp. cumin
  • 5 garlic cloves
  • 1 white onions, chopped
  • 10 slices bacon
  • cheedar cheese, sour cream, green onions, sliced jalapenos (all optional)

Instructions

  1. Cook the bacon (I prefer to do this in the oven)
  2. Set cooked bacon aside
  3. In a large stock pot use the bacon fat to cook the chopped onions in. (or use coconut oil. I do this if I want to start cooking but not wait for the bacon. This saves me some very valuable time in the kitchen!)
  4. Once the onions are almost cooked, add the garlic until just fragrant.
  5. Be sure not to burn the garlic!
  6. Scoop out the onion and garlic and set aside. Add more coconut oil to the stock pot, or use the bacon fat at this time, to cook the venison or other ground meat.
  7. Add the cumin, paprika, pepper, thyme, and chili seasoning.
  8. Once the meat is browned add the water/broth, tomato puree, and canned green chilis.
  9. Bring to a boil for 5 minutes
  10. Add the cooked onions and garlic
  11. Simmer for about 10 minutes or until the meat is cooked through.
  12. Top with cheddar cheese, crumpled bacon, sour cream, green onions, and sliced jalapenos!

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