You know what that means - nachos. What better way to jazz up those tortilla chips than with some wild game. This recipe by champion shooter Julie Golob calls for venison, but can really be altered to use whatever game you have available. Enjoy!
Wild Game Nacho Chili
2T dried onions
1T olive oil
2 lbs. ground venison
2 cans black beans
1 can of diced tomatoes
24 oz of your favorite salsa verde
2 pinches of salt
1 pinch of red pepper flakes (optional)
shredded Mexican blend cheese
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 oz jar of Pace Garlic & Lime Verde and 8 oz 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 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).