4lbs ground venison or beef (ours is cut with bacon when we do the ground)
2small cans green chili (hot or mild depending on what you’re looking for! I do mine mild because I’ve got kiddos)
1large can (29 oz) can pureed tomatoes
2cwater or beef broth
1packet (or 2 Tbsp) McCormick Chili Powder packets
1white onions, chopped
cheedar cheese, sour cream, green onions, sliced jalapenos (all optional)
Cook the bacon (I prefer to do this in the oven)
Set cooked bacon aside
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!)
Once the onions are almost cooked, add the garlic until just fragrant.
Be sure not to burn the garlic!
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.
Add the cumin, paprika, pepper, thyme, and chili seasoning.
Once the meat is browned add the water/broth, tomato puree, and canned green chilis.
Bring to a boil for 5 minutes
Add the cooked onions and garlic
Simmer for about 10 minutes or until the meat is cooked through.
Top with cheddar cheese, crumpled bacon, sour cream, green onions, and sliced jalapenos!