Chili

Homemade venison Chili! Here's the basic recipe I've developed however I often change up various ingredients: sometimes I use beef or elk, or even Beyond Meat or Impossible Meat or no meat at all for a vegan version. I use whatever beans I have on hand. Yesterday I used kidney and black beans because I forgot to soak the dry pinto beans overnight. I also added 4 Hershey Bars from our leftover Halloween candy stash, and you can see in the photo, a rind from a block of gruyere cheese from several months ago. I save those in my freezer to add extra decadence to sauces, chili, homemade stock and even casseroles. I'll be sharing thrifty tips like that in posts for all of you too! I'm all for saving money. 

1 lb ground elk, venison or beef, browed in 1 t bacon drippings

1 red bell pepper

4 marinated cippolini onions

4 marinated peppadew peppers

2 jalapenos

1 whole sweet onion

1-2 T tequila

1 t minced garlic

2 cans Fire Roasted tomatoes

1 can tomatoes with green chiles

1 t oregano

1/2 t ancho chili powder

1 t cumin

1/2 t Mexican chili powder

1 t chipotle chili powder

1/2 t salt

1 can pinto beans, drained

1 can kidney beans, drained

1 can corn

Place meat in crockpot/instant pot. Add beans and mix to combine. In a food processor or blender combine: red pepper, onions, peppadews, and jalapeno until nearly a paste. Place paste in a skillet with a little oil (or use leftover grease from browning the meat), and sauté on medium-high heat for a few minutes. Lower heat to low and add garlic and cook until fragrant. Add tequila. Mix well. Leave on low heat to blend flavors. Meanwhile, puree the tomatoes (do not drain), then add them to the skillet of peppers/onion paste and stir to combine. Add oregano, all the chili powders, cumin, and salt, and leave on low heat for a few minutes. Add tomato mixture to crockpot and stir to combine.

For slow cooker, cook on high for 1 hour, then switch to Low for 4-5 hours. Add corn 1 hour before serving.

For instant pot: sauté paste in instant pot first, then add meat and sauté until browned. Then add tomato puree, spices, and beans and use Chili function. Add corn after pressure cooking is completed.

For stovetop: follow Instant pot instructions, and simmer over low heat for an hour or more as desired. Add corn shortly before serving.
Serve with shredded cheddar and some sour cream.