Venison Chili
Instant Pot venison chili spiced with ancho chili, smoked paprika and a touch of dark chocolate.
🍳 Cook: 25 min
Ingredients
| 1.5 cups | 360 ml | large white onion, diced |
| 2 tsp | 10 ml | garlic, minced (4 cloves) |
| 1.25 lbs | 565 g | venison, diced |
| 0.5 tsp | 2.5 ml | ancho chili powder |
| 0.25 tsp | 1.3 ml | oregano, ground |
| 0.5 tsp | 2.5 ml | smoked paprika |
| 0.5 tsp | 2.5 ml | cumin |
| 0.25 tsp | 1.3 ml | black pepper |
| 0.5 tsp | 2.5 ml | salt |
| 2 tbsp | 30 ml | tomato paste |
| 1 can | diced tomatoes (14 oz can) | |
| 0.5 oz | 14 g | dark chocolate |
| 0.5 cup | 120 ml | water |
Instructions
- Heat oil in the Instant Pot on the Saute function (medium) and saute the onion and garlic for 2 minutes.
- Add the diced venison to the pot and brown for 2 minutes.
- Stir in the ancho chili powder, oregano, smoked paprika, cumin, black pepper, salt, tomato paste, diced tomatoes, dark chocolate, and water.
- Secure the Instant Pot lid and set the pressure valve to Sealing.
- Press the Manual button and adjust the cook time to 25 minutes and allow to cook.
- Turn the dial to Venting and use Quick Pressure Release (see notes below).
Notes:
- Total Cook Time refers to the time from when you set the Instant Pot until the food is ready to eat and has completed either Quick Pressure Release (QPR) or Natural Pressure Release (NPR): it includes time to reach pressure, cook time and release.
- Using QPR or NPR depends on what you are cooking. Avoid QPR with recipes that may produce foam (beans, rice, oatmeal) or when the pot is full of liquid such as soup, because hot spray may be emitted at pressure from the valve. For big cuts of meat, consider NPR, similar to allowing meat to rest after cooking.
- You can substitute all the spices for 1 packet of Southwest Fiesta Slow Cooker Spice Blend from www.thezenofslowcooking.com.