– olive oil – ground venison – onion – chipotle peppers in adobo – beans – tomatoes – chili powder – cumin – oregano – garlic powder – onion powder – water – salt and black pepper to taste
The aromatics are simple, commercial chili powder, onion powder, garlic powder, ground cumin, oregano flakes, diced onion and chilis in adobo. Using both diced tomatoes and tomato puree creates a rich and thick sauce. One of the best parts about making this chili in the instant pot is that it really breaks down the wild game meat and chili beans, allowing the textures and flavors to really get nice and cozy with each other.
01 Sauté Ingredients First
02 Layer Ingredients Wisely
03 Natural Pressure Release for Better Texture
Lean meats sautéed in the instant pot become very tender and flavorful!
Hint: Make ahead and keep it in the refrigerator for up to 3 days. When it's time to reheat, bring the chili to a gentle simmer on the stove top, instant pot or crock pot.
– Turn on the instant pot and select the low sauté function. Add the olive oil, then the ground venison. Cook for 5 minutes, breaking up the meat and stirring. – Add then chopped onion and sauté for 3 more minutes.
– Turn off the instant pot to cancel the settings and then turn it back on. Add the remaining ingredients and close and lock the lid. Make sure the pressure is in the closed position. Manually select high pressure and set the timer for 20 minutes.
– Allow the instant pot to release pressure naturally once the setting is complete. Carefully remove the lid and either serve immediately or keep on the warm setting to eat later.