• 2 lbs ground venison
  • 8oz. pork chop or pork butt, small diced
  • 3 slices of bacon, diced
  • 2 Vidalia onions, coarse chopped
  • 1 large bell pepper, coarse chopped
  • 4 cloves fresh garlic, minced
  • 3 small cans diced green chilies
  • 2 large cans diced tomatoes
  • 1 can beans (recommended: light red kidney beans)
  • ¼ cup bacon fat
  • 4-5 tbs. Lawhorn’s Signature Seasonings
  • ¼ cup chili powder
  • ⅛ cup ground cumin
  • 1 tbs. freshly ground black pepper


  1. Saute the onion, garlic, pork, bacon & bell pepper over medium-high heat until the mixture starts to brown.
  2. Add the venison, green chiles and spices and cook until venison is brown.
  3. Add tomatoes and beans, turn heat down to low and simmer for one hour, stirring frequently to prevent sticking.
  4. Add additional Lawhorn’s Signature Seasoning to taste. Simmer for 2-3 hours for best results.


Substitute ground chuck or pork for venison. For more heat, add 2-3 seeded and diced jalapeños in with the sautéed veggies. For a finer mixture, finely chop the pepper and onion. Add extra tomatoes, tomato sauce or tomato paste for a bean-free chili. If the chili gets too thick, thin it down with pork stock or chicken stock. Serve topped with shredded sharp cheddar and sliced green onions.