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Wild Game Nacho Chili Bowl Recipe

A quick and too easy crockpot venison recipe perfect for game day, Cinco de Mayo or any time you're in the mood for the heat and crunch of this field-to-fork style Mexican classic.

Wild Game Nacho Chili Bowl Recipe

Top your wild game nacho chili off with slices of avocado and a dollop of sour cream. (Photo courtesy of Julie Golob)

Print Recipe

Yield: 8 appetizer-size servings
Prep time: 30 minutes
Cook time: 30 minutes


  • 2 pounds ground venison (or other wild game)
  • 2 tablespoons dried onions
  • 1 tablespoon olive oil
  • 2 cans black beans
  • 1 can diced tomatoes
  • 24 ounces your favorite salsa verde
  • 2 pinches salt
  • 1 pinch red pepper flakes (optional)
  • Tortilla chips
  • Sour cream
  • Shredded Mexican blend cheese
  • Avocado
  • Jalapeños


  1. On medium-high heat, add olive oil to pan. Once hot, add ground venison, onions and a pinch of salt. Let venison cook until brown.
  2. Drain and rinse the cans of black beans and pour into a crockpot set on low. Add tomatoes and salsa. (I used one 16-ounce jar of Pace Garlic & Lime Verde and 8 ounces of La Victoria Thick ‘n Chunky Salsa Verde, medium heat.) If you want a little more kick, add red pepper flakes.
  3. Once the venison is browned pour it into the crockpot.
  4. Finish by adding the last pinch of salt, stir and leave on low for a couple of hours and until ready to serve.
  5. Scoop into bowls filled with tortilla chips and top with Mexican cheese, avocado, jalapeños and sour cream (or plain greek yogurt).

For more recipes from Julie Golob, visit:

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