SLOW COOKER |
PRESSURE COOKER
Chipotles are smoked ripe jalapeños. You can buy them dried or canned in adobo sauce. If you’re a spicy person and like to turn up the heat, add more chipotles. If you’re not as adventurous, use one chipotle instead of two.
Prep Time:
5 minutes
Cook Time:
25 minutes on High Pressure, plus 15 minutes natural release
Serves:
8
2 pounds ground venison
8 strips bacon, chopped
1 large onion, diced
1 (14.5-ounce) can fire-roasted tomatoes
1 (6-ounce) can tomato paste
2 cups beef broth
2 canned chipotle chiles in adobo sauce, chopped, plus 1 tablespoon adobo sauce from the can
2 tablespoons minced garlic
1 tablespoon ground cumin
2 teaspoons kosher salt
Freshly ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
Shredded cheddar cheese, sour cream, sliced jalapeños, and chopped fresh cilantro, for serving
1.
Place the venison, bacon, and onion in a 6- to 8-quart electric pressure cooker and select Sauté. Cook, breaking the venison into crumbles, for 10 minutes or until the meat is no longer pink. Add the tomatoes, tomato paste, broth, chipotles and sauce, garlic, cumin, salt, and pepper. Stir to combine.
2.
Lock the lid and close the steam valve. Select Manual and set the time for 15 minutes on High Pressure.
3.
When the timer sounds, naturally release the steam for about 15 minutes, then quick release any remaining steam.
4.
Open the pressure cooker and stir in the beans. Put the cover back on and let the chili sit for about 3 minutes, until the beans are hot.
5.
Serve with bowls of cheese, sour cream, jalapeños, and cilantro at the table.
Slow Cooker Variation:
Cook the bacon in a skillet until it is almost crispy, then add the venison and cook until it is no longer pink, about
5 minutes. Add the bacon and ground meat to a large slow cooker, along with all the remaining ingredients (except the toppings), and stir to combine. Cover and cook on High for
4 hours or on Low for
8 hours.