Description
Chili is one of my favorite ways to utilize the abundance of ground meat you get with a deer. I like to use my Instant Pot® to eliminate the mess it makes on the stovetop as it simmers. It is also done much quicker. I haven’t seen a recipe here so I thought I would share. Top with sour cream, cheese, and onions if desired.
Ingredients
- 1 ½ pounds ground venison
- 1 medium onion, chopped
- 2 jalapeno peppers, seeded and chopped
- 2 (15.5 ounce) cans chili beans, undrained
- 1 (28 ounce) can crushed tomatoes
- 1 (15.5 ounce) can kidney beans, drained
- 1 cup water
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Low Saute function. Add venison and cook for 5 minutes
- breaking it up with a spoon as it cooks. Add onion and jalapeno peppers; cook and stir until softened
- about 3 minutes. Cancel Saute mode.
- Add chili beans
- crushed tomatoes
- kidney beans
- water
- chili powder
- cumin
- oregano
- garlic powder
- and onion powder to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6