LAWHORN'S VENISON CHILI VERDI

This is my personal recipe and it ROCKS!

Enjoy!

Tim
(let me know how it turns out for you)

INGREDIENTS

2lb--ground venison
8oz. small diced pork chop or pork butt
3 slices of GOOD bacon, diced
2ea.--Vidalia onions, coarse chopped (2 cups yield)
1ea--large bell pepper, coarse chopped (1to 1.5cups yield)
4-cloves fresh garlic, minced
3ea--small cans diced green chilis
2--lg can diced tomatoes
1--medium can light red kidney beans ( or use whatever beans you like, ANY bean will work in this recipe, you can add more beans if you like, as well)
1/4cup--bacon fat
4-5 TBS of Lawhorn's Signature Seasonings( 1-2 TBS to adjust salt content after you make the pot & let it simmer for awhile)
1/4 cup chili Powder
1/8 cup ground Cumin
1TBS FRESH ground Black Pepper

METHOD:

Sautee the Onion, garlic, pork , bacon & bell peppers over med-high heat until it BARELY starts to brown, add the venison ,
Green Chilis and spices and continue to brown the venison.
Add tomatoes and beans, turn down to low, simmer for 1hr, stirring enough that it doesn't stick on the bottom.
Add additional Lawhorn's for salt adjustment as needed. Simmer for 2-3 hrs for best results. It'll be WAY better the next day, too!

VARIATIONS:

Substitute ground Chuck or Pork for Venison

For more heat, you can add 2-3 fresh Jalapenos, seeded and diced when sautéing veggies.
You can chop the pepper & onion smaller if you like, I personally like a coarse chili
You can go "beanless" and add extra tomatoes or tomato sauce or paste.
If it gets too thick, thin it down will eithr pork stock, or chicken stock.
Top w/ shredded Sharp Cheddar & sliced Green Onions...Ole!