Green Chili

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.

Green Chili

Green Chili

Total Time: 1 hour

Yield: Serves 4


  • 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


  1. 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.
  2. Place oil in the bottom of a pressure cooker, and heat on medium high.
  3. Add ground meat and the next 8 ingredients. Brown meat a little and break it up.
  4. Add green chiles and enchilada sauce. Stir well. Place cover on pressure cooker. When cooker is up to temperature, cook for 45 minutes.
  5. Turn off heat, wait for pressure to come down, then remove lid.
  6. Turn heat back on, stir in soup, and continue cooking until it's the consistency you want.
  7. Top it with cheese, and serve with crackers or cornbread or as a potato topper!
  8. 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.