That first hiss from the cooker tells you something good is happening. You spot the sealing ring snug in place and the valve starts to hiss little flames of steam. It’s that sweet sound that means the pressure’s building up right on schedule.
Inside, the venison and spices start mingling real good as the broth depth grows richer by the minute. You recall the smell of smoky paprika and cumin blooming together, kinda teasing your nose and promising a hearty meal ahead.
Every time you hear that hiss easing, you feel a little thrill knowing the slow release is just around the corner. The steam cues tell a story of tender meat almost ready to fall apart. Dang, chili nights just got a whole lot better with this one.
The Truth About Fast Tender Results
- You don’t gotta wait all day like with slow cookers. Pressure cooks speed everything up real fast. For more speedy meals, check out these pressure cooker recipes.
- The sealing ring locks all the steam inside, making flavors pop and meat tender.
- That valve hiss is your timer kinda, telling you when to start counting down.
- Using slow release helps prevent meat from drying out or getting tough.
- Beans soak and cook much quicker under pressure, saving you hours.
- The broth depth develops fully without standing over the pot all day.
The Complete Shopping Rundown
- 1 pound dried pinto or black beans for that classic chili feel but totally optional.
- 12 to 16 dried chiles like ancho, guajillo, pasilla, or mulato. These add smoky and deep spicy notes.
- Half a pound Mexican chorizo or chopped bacon to add a crispy, savory punch.
- 2 to 3 pounds venison, ground or diced, the star protein here rich with wild flavor.
- One large yellow or white onion, diced to freshness perfection.
- 6 to 8 cloves garlic, chopped up to make everything fragrant.
- Two tablespoons sweet or smoked paprika bring in warm, smoky tones.
- Two tablespoons cumin for that earthy, warm chili vibe.
- One tablespoon ground coriander for a subtle citrus hint.
- Optional extras like chipotle powder for heat, tomato paste, black coffee, and molasses to boost depth.
- You also wanna grab a quart of beef or venison broth and some salt to taste.
Your Complete Cooking Timeline
- First thing, soak dried chiles in hot water about 20 minutes until softened. Drain and blend ‘em into a smooth paste.
- If you’re using beans, rinse ‘em and soak overnight, or grab a canned shortcut. Cook beans until tender to set your base.
- Heat your pot and brown the chorizo or bacon over medium heat till it’s crispy. Scoop it out and set aside.
- Next, add your venison to the pot and brown in that bacon fat. Remove and keep it with the chorizo.
- Sauté diced onion in the pot till translucent, then toss in garlic for one more minute of tasty aroma.
- Return venison and chorizo to the pot along with chile paste, paprika, cumin, coriander, and chipotle powder if you want a spicy kick.
- Stir all that together and cook a few minutes to wake up the flavors.
- Add beans and enough broth or water to cover everything. Put your lid on, seal it, and cook on low pressure for 1 to 2 hours. Stir every now and then till chili thickens good and flavors meld.
Quick Tricks That Save Your Time
- Use canned beans instead of dried to skip soaking and save tons of time.
- Blend chili paste ahead and freeze it in small bags to grab quickly when cooking.
- Cook chorizo or bacon in batches and store leftovers for breakfast or toppings.
- Prep onion and garlic the night before so you can just dump ‘em in the pot.
- Use a digital timer synced with your valve hiss sounds to nail the timing without guesswork.
What It Tastes Like Fresh From the Pot
When you lift that lid and breathe in, you notice the warm hug of spices filling the air. Venison’s rich flavor blends perfectly with smoky paprika and cumin, making every bite feel cozy and bold at the same time.
The beans add a creamy bite that plays off the tender chunks of meat so well, while the chile paste brings a subtle smoky heat that lingers just right. You spot tiny flecks of fresh cilantro on top, adding a cool, herbal brightness with every forkful.
The broth clings to each ingredient like a silky sauce, loaded with deep, layered flavors from coffee and molasses that you kinda don’t expect but totally love. Dang, this chili sticks with ya long after the last bite.
Making It Last All Week Long
One way to keep this chili going all week is refrigeration. Just let it cool, then pop your leftovers in airtight containers. It stays solid for about 4 to 5 days, and the flavors kinda deepen as it sits.
If you wanna keep it longer, freezing is your friend. Use freezer-safe containers or bags. This chili reheats great straight from frozen, just thaw overnight or zap it slowly on low heat.
Another tip is portioning the chili before freezing or refrigerating. Single meal sizes make reheating quicker and easier, perfect for busy days when you just want that comfort food quick.
Everything Else You Wondered About
- Can I skip the beans? Absolutely, the chili’s still hearty and flavorful without beans.
- What if I don’t have all dried chiles? Use whatever you have. The taco blends work fine too but dried chiles give you the best broth depth.
- How do I know when to do a slow release? After cooking time’s up, watch for the steam cues to slow. When the pressure’s almost gone, you can open safely and avoid dryness.
- Can I use fresh chili peppers? Fresh ones work but change the flavor profile to a brighter, sharper heat instead of smoky.
- How long can I keep leftovers? Refrigerate 4 to 5 days. Freeze up to 3 months for best flavor and texture.
- Does coffee really work in chili? Yep, it adds a deep richness and kinda enhances the smokiness without tasting like coffee straight up.
For related hearty dishes, you might enjoy our Easy Taco Soup or try warming up with Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners. For dessert after, don’t miss Marshmallow Crispy Cookies cooked easily in the pressure cooker.
The Best Venison Chili
Ingredients
Main ingredients
- 1 pound dried pinto or black beans optional
- 12 to 16 dried chiles ancho, guajillo, pasilla, or mulato
- 0.5 pound Mexican chorizo or chopped bacon adds crispy, savory punch
- 2 to 3 pounds venison, ground or diced star protein, rich with wild flavor
- 1 large yellow or white onion diced
- 6 to 8 cloves garlic chopped
- 2 tablespoons sweet or smoked paprika
- 2 tablespoons cumin
- 1 tablespoon ground coriander
- to taste chipotle powder optional, for heat
- to taste tomato paste optional
- to taste black coffee optional, for depth
- to taste molasses optional, for depth
- 1 quart beef or venison broth
- to taste salt
Instructions
Instructions
- Soak dried chiles in hot water about 20 minutes until softened. Drain and blend into a smooth paste.
- If using beans, rinse and soak overnight or use canned beans. Cook beans until tender.
- Heat pot and brown chorizo or bacon over medium heat till crispy. Scoop out and set aside.
- Add venison to pot and brown in bacon fat. Remove and set with chorizo.
- Sauté diced onion in pot until translucent, then add garlic for one more minute.
- Return venison and chorizo to pot with chile paste, paprika, cumin, coriander, and chipotle powder if desired.
- Stir and cook a few minutes to wake up the flavors.
- Add beans and enough broth or water to cover everything. Put lid on, seal, and cook on low pressure for 60 to 120 minutes.
- Stir occasionally until chili thickens and flavors meld.
- Use slow release when cooking time is done to prevent dryness.
