So I was never was a chili person growing up, I think my fault was that I didn’t used to like beans, and also, I never had good chili. I never liked chili until I made it, and now it is a staple in my house hold. It is hearty, filling, and not expensive to make. This recipe can also be made on the stove top, instructions will be below.
So the key to a good chili are the spices, without good spices chili is just no good. (Looking at you chili powder.) Good chili contains NO chili powder, but a mix of cumin, peppers and paprika. It also is either cooked in the instant pot, or long and slow. If you are cooking on the stove top give yourself no less than 3 hours once you start cooking.
Now this specific chili I am using deer, it is what we had on hand, but you can use just about any protein, beef, chicken, turkey, alligator, be creative! You can even make it vegan by supplementing the meat with beans or a “meaty” veggie like mushrooms and using vegetable stock! Also vegetables are also interchangeable, the only one I would keep to a must are onions, bell peppers, and carrots, other than that, you have creative freedom.
Now onto the recipe.
Instant Pot Deer Chili
- 2-3 pounds of deer (Or other protein) Cubed
- 2 Green Bell Peppers Chopped
- 3 Large Carrots Chopped
- 1 Large Onion Diced
- 3 Datil Peppers DICED FINE(or 2-3 Habanero peppers, or 5-6 Jalapenos)
- 1/2 Head Red Cabbage (Optional) Chopped
- 1 Bag Frozen Corn
- 1 TBSP Garlic Minced
- 1 15oz can Diced Tomatoes (With Liquid)
- 2 TBSP Tomato Paste
- 1 15 oz can Black Beans rinsed
- 1 28oz can Pinto Beans rinsed
- 3-4 tsp Cumin (To taste I usually like more)
- 3-4 tsp Salt (To taste, I used everglades seasoning)
- 2-3 tsp Pepper
- 3-4 tsp Paprika
- 2 tsp Ground Sage (Optional, best with red meats)
- 1/2 cup Stock or Water
- Put all ingredients into Instant Pot or Large pot on the stove, stir well.
2. Cook on High Pressure for 45 minutes with 10 minute natural release, or on stove top for 3-4 hours until thick.
3. Now to thicken you have two options, you can either let the liquids cook off until desire thickness, or you can mix 1/2 cup flour and a little water to make a slurry, stir in, and cook for 15-20 minutes. Or you can use corn starch in place of flour. Add more seasonings to taste.