Page 11 - 2021 JAN/FEB Outdoor Oklahoma Magazine

Wild About

Smokey SoliS/oDWC

SPICY THREE-BEAN VENISON CHILI

By Smokey Solis, Information and Education Specialist
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 a 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 to cookin’.

Ingredients • To a heated pressure cooker on saute setting or a pot, add 2 T of oil and heat up for
about 30 seconds.
1 lb ground venison
2 poblano peppers, deseeded and diced • Add onions and poblanos. Cook until they begin to soften and onions look translucent.
4 garlic cloves, finely chopped • Add ancho chili powder and ground cumin, and stir until onions and peppers are coated
1 medium yellow onion, diced with spices. (Be careful not to burn spices.) Transfer mixture to a bowl and set aside.
1 can crushed tomatoes • Still on saute setting, add 2 T of oil and heat. (No need to clean your cooker or pot.)
1 can diced tomatoes • Add ground venison. Use a spoon to break meat into smaller pieces for even cooking
1 can black beans and start browning the meat.
1 can chili beans
1 can Ranch Style Beans • Add salt and pepper to taste.
1 can chipotle peppers in adobo sauce • Some fat drippings may collect after meat is browned. Draining the fat or keeping it is
1 T ancho chili powder, or to taste a personal choice, as fat adds to flavor.
1 T ground cumin • Add peppers and onions to the meat and mix. Add the cans of beans and tomatoes.
Salt and pepper to taste • Add 1 to 3 chipotle peppers, finely chopped, according to your preference for heat.
2 cups chicken broth
4 T avocado or vegetable oil • 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!
(The MeatEater YouTube channel (www.youtube.com/user/MeatEaterTV) provided inspiration this recipe.)

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