Chili is a staple in our house! Mainly because I cannot pass up a good warm comfort meal of any kind and also because it is one of the easiest but well-loved meals I can throw together. The awesome part is that you can pretty much use any kind of meat too. And I really do mean any kind, but I do think everyone eats this meal without hesitation when the meat is at least ground and browned before throwing it in the pot. The rest of the ingredients do a really good job of masking any questions as to which kind of game animal I have chosen as my meat ingredient. This particular day I used ground Wyoming antelope, but the more stand out fact about this recipe is that I used my Instant Pot!!!!! So now, Chili doesn’t have to be planned and left in a crockpot to simmer all day! I can actually decide on a whim to have homemade chili for dinner! It really is so simple and quick to throw all these ingredients together into your Instant Pot and boom you’ll have a tasty chili that is jam-packed with flavor just as if it had simmered all day long. Top it with shredded cheese, a dollop of sour cream and some diced green onions for added flavor and fanciness!
I really hate blog recipes that write out the step by step details, so I won’t. I’ll just say to pay attention to the tomatoes on top of the pile part in the recipe below. Your Instant Pot does have a burn alarm and it will get triggered if you mix the tomatoes into the rest of the ingredients before setting the lid. And
Side Note: Stock your pantry with these items so you always have a back up option on the night you can’t think of anything to cook! This chili is a no brainer!
- 1 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 1 1/2 lb. ground wild game of your choice (antelope shown)
- 2 c. low-sodium beef broth
- 2 (15-oz.) cans kidney beans, rinsed and drained
- 1 (15-oz.) can pinto beans, rinsed and drained
- 2 (15-oz.) cans fire-roasted diced tomatoes
- 1 1/2 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Kosher salt
- Freshly ground black pepper
- Shredded cheddar, for serving
- Sour cream, for serving
- Thinly sliced green onions, for serving
- Set Instant Pot to Sauté function and add oil. Add onion and cook until soft, 5 minutes. Add ground meat and cook, breaking meat up with a wooden spoon, until lightly pink, 5 minutes. Drain fat, if necessary (I never do this with our game meat).
- Add broth, beans, chili powder, cumin, oregano and cayenne, lastly add tomatoes and do not stir them in. Leaving them on the top will prevent them from burning. Season with salt and pepper. Lock lid and set to Pressure Cook on High for 14 minutes.
- Let release on its own for 5-8 mins, then remove lid. Stir and then Serve with desired toppings.
We grind our Wild Game Meat with 5% Beef or Pork Fat