Venison Chili with Beer
This venison chili is made with ground deer meat, peppers, tomatoes, beans and beer. Make it in the Instant Pot, slow cooker or stovetop!
Servings: 6 people
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 1 pound ground venison If frozen, thaw before using. Optionally, swap ground turkey
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 bell pepper (green or sweet) Or 3 mini sweet peppers
- 2 jalapeños, seeds + membrane removed, diced Omit for a less spicy chili
- 12 ounces stout beer (1 bottle) Or use a Pale Ale. Use a gluten-free beer if needed
- 28 ounce can crushed tomatoes
- 15 ounce can kidney beans, drained + rinsed
- 15 ounce can black or pinto beans, drained + rinsed
- corn chips or cornbread, to serve (optional)
- shredded cheese, to serve (optional)
Instant Pot Version:
Add oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads normal.Add the onions, venison and spices. Cook until the onions soften and the meat begins to brown.
Add the peppers and cook 2 to 3 more minutes, until the peppers soften and the spices are fragrant.
Slowly pour in the beer, using a wooden spoon to help scrape up any bits that have stuck to the bottom of the pot.
Add the crushed tomatoes, and bring to a simmer. Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 20 minutes.The Instant Pot will take about 5-6 minutes to come to pressure, depending on how hot the liquid is, and then will start counting down the cook time.The Instant Pot will beep to let you know the cook time has finished.Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting. Add the beans, and simmer 5 more minutes. Serve hot with corn chips, cornbread and/or shredded cheese (if desired).
Heat olive oil in a large pot over medium-high heat.Add the onions, venison and spices. Cook until the onions soften and the meat begins to brown.Add the peppers and cook 2 to 3 more minutes, until the peppers soften and the spices are fragrant. Slowly pour the beer into the pot, using a wooden spoon to help scrape up any bits that have stuck to the bottom of the pot.Add the crushed tomatoes, and bring to a simmer. Simmer covered on low heat for about 30 minutes. The long simmer will help improve the texture of the meat. Add the beans, and simmer 5 more minutes. Serve hot with corn chips, cornbread and/or shredded cheese (if desired).
Yields approximately eight 8oz bowls of soup.
Standard Slow Cooker: Follow the stovetop directions until you add the beer. After adding the beer, transfer the ingredients to a slow cooker basin. Add the tomatoes to the slow cooker, and cook on high for 4 hours or low for 6 to 8 hours.
Instant Pot Slow Cooker: Follow the Instant Pot directions until you add the tomatoes. Press cancel. Press the slow cooker button and cook on high for 4 hours or low for 6 to 8 hours.
Thicker Chili with Pumpkin: If you prefer a thicker chili, try adding about 14-ounces of pumpkin purée when you add the tomatoes.
Calories: 370kcal | Carbohydrates: 39g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1474mg | Potassium: 1175mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1485IU | Vitamin C: 48mg | Calcium: 113mg | Iron: 7mg