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Spicy Three-Bean Venison Chili

By Smokey Solis, Communication and Education Specialist -

Photo Credit: TheMeatEater.com | Danielle Prewett

If you're looking for a chili recipe to spice up these cold winter months, this recipe is just for you! Don't be scared though; the heat is meant to warm you a bit, not burn your tongue off. For this recipe, I used Ninja Foodi Pressure Cooker. You can use any pressure cooker or pot, just adjust the techniques and cooking time accordingly.

More than 59,000 deer were harvested in Oklahoma last year, and there are thousands of ways to make chili. Most swear by their own version, but put down your box of chili spice and let's get cookin'.

 

A pot of chili next to a bowl of chili.
TheMeatEater.com | Danielle Prewett

 

Ingredients

  • 1 lb ground venison
  • 2 poblano peppers, deseeded and diced
  • 4 garlic cloves, finely chopped
  • 1 medium yellow onion, diced
  • 1 can crushed tomatoes
  • 1 can diced tomatoes
  • 1 can chili beans
  • 1 can Ranch Style Beans
  • 1 can chipotle peppers in adobo sauce
  • 1 T ancho chili powder, or to taste
  • 1 T ground cumin
  • Salt and pepper to taste
  • 2 cups chicken broth
  • 4 T avocado or vegetable oil

Directions

  1. To a heated pressure cooker on sauté setting or a pot, add 2 T of oil and heat up for about 30 seconds.
  2. Add onions and poblanos. Cook until they begin to soften and onions look translucent.
  3. Add ancho chili powder and ground cumin, and stir until onions and peppers are coated with spices. (Be careful not to burn spices.) Transfer mixture to a bowl and set aside.
  4. Still on sauté setting, add 2 T of oil and heat. (No need to clean your cooker or pot.)
  5. Add ground venison. Use a spoon to break meat into smaller pieces for even cooking and start browning the meat.
  6. Add salt and pepper to taste.
  7. Some fat drippings may collect after meat is browned. Draining the fat or keeping it is a personal choice, as fat adds to flavor.
  8. Add peppers and onions to the meat and mix. Add the cans of beans and tomatoes.
  9. Add 1 to 3 chipotle peppers, finely chopped, according to your preference for heat.
  10. Add chicken broth and thoroughly mix all ingredients. Pressure cook for 15 minutes, or simmer 45 minutes in a pot, simmer 45 minutes and stir occasionally. 

You're all done! Dress your chili with sour cream, tortilla chips, cheese or whatever else you enjoy with it! Chili is a great way to warm up on a cold night. Enjoy with friends and family, and freeze the extra for later. And don't forget: The Outdoors Are Always Open! 

Recipe Tags
Venison