We had a small get together the other night and had a baked potato bar. It’s hard to beat great toppings for a good baked potato. I decided to make green chili instead of regular chili, as one of the toppings. Typically, I’d use pork, but I had a ground beef, ground deer, ground bacon mixture that worked incredibly well.
- 2 TBSP extra virgin olive oil
- 2 lbs ground beef, deer, bacon combination (it's what I had)
- 1 bunch cilantro, chopped
- 1 tsp granulated garlic powder
- 1 tsp granulated onion powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp jalapeño jelly
- 1/2 tsp oregano
- Salt and pepper
- 1 (10 oz) can green chiles juice included
- 1 (15 oz) can green chile enchilada sauce
- 1/2 (12 oz) box Pacific Cream of Chicken soup
- I used a pressure cooker, because I was in a hurry! But you could use a slow cooker, or just simmer it on top of the stove.
- Place oil in the bottom of a pressure cooker, and heat on medium high.
- Add ground meat and the next 8 ingredients. Brown meat a little and break it up.
- Add green chiles and enchilada sauce. Stir well. Place cover on pressure cooker. When cooker is up to temperature, cook for 45 minutes.
- Turn off heat, wait for pressure to come down, then remove lid.
- Turn heat back on, stir in soup, and continue cooking until it's the consistency you want.
- Top it with cheese, and serve with crackers or cornbread or as a potato topper!
- You could use Pacific Cream of Celery or Cream of Mushroom Soup and it would be just as delicious. I had cream of chicken open for another recipe.