Game Day Wild Game Nacho Chili Bowl
November 11, 2013
By Julie Golob
Print Recipe
Yield: 8 appetizer-size servings Prep time: 30 minutes Cook time: 30 minutes
Ingredients:
2 tablespoons dried onions 1 tablespoon olive oil 2 pounds ground venison 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 Directions:
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. 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. Once the venison is browned pour it into the crockpot. Finish by adding the last pinch of salt, stir and leave on low for a couple of hours and until ready to serve. 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: http://www.juliegolob.com/
