- 1-2 tsp Bacon fat
- 1/2 onion (chopped)
- 3 cloves garlic (minced)
- 1 bell pepper (chopped)
- 1 jalapeno (chopped)
- 1 pound ground venison
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1-2 tsp favorite hot sauce (optional)
- 2 Tbsp tomato paste
- 1/2 cup chicken (or beef) broth
- 2 tsp apple cider vinegar
- Salt and pepper to taste
- Heat bacon fat in a large pan, about 2 minutes.
- Add onion and garlic and cook until fragrant and the onions begin to caramelize.
- Add the jalapeno and bell peppers to the pan. Cook until tender.
- Add chili powder, cumin, coriander, oregano, cayenne, and salt and pepper to the pan and stir until evenly distributed. Add salt and pepper to taste.
- Crumble the ground venison in to the pan (don't be afraid to use your hands). Cook until the meat is no longer pink.
- Push the meat to the sides, leaving an open space in the middle of the pan. Add the tomato paste to the open space and fry until it starts to darken. Mix into the meat.
- Add apple cider vinegar and broth and stir to combine. Bring to a simmer and cook, uncovered, until most of the liquid has thickened.
Note: This recipe can be used to make regular tacos with tortillas or romaine lettuce leaves (for a low carb option), served on top of lettuce and your favorite toppings for a taco salad, on top of chips (or baked sweet potatoes) for a new twist on nachos, or served up as a taco pizza.
Adapted from Well Fed