Smoked Venison Chili
*Made in an 8-quart InstaPot Cook the 2.5 lbs venison roast on a smoker. Rub the venison with EVOO, add coarse sea salt, and freshly cracked black peppercorns.
Smoke it for 3 hours at 185 until an internal temperature of 145. Remove the venison roast from the smoker and let it rest for 15 min, cut it into chunks and add it to the finished chili.
Smoke it for 3 hours at 185 until an internal temperature of 145. Remove the venison roast from the smoker and let it rest for 15 min, cut it into chunks and add it to the finished chili.
Ingredients
- 2 1/2 pound venison roast
- 2 tbsp EVOO 1 large onion chopped
- 1 14 oz can broad fava beans
- 1 15.5 oz can black-eyed peans
- 2 28 oz crushed tomatoes
- 2 14.5 cans chili ready diced tomatoes
- 2 15 oz can yellow potatoes
- 2 tbsp tomato paste
- 2 14.75 cans fire-roasted corn
- 3 16 oz cans chili beans
- 3 large cloves chopped garlic
- 4 cups unsalted beef broth
- 1 tbsp smoked paprika
- 1 tsp coarse salt or kosher salt
- 1 tsp chipotle chili powder
- 1/2 tsp ground ranch pepper
- 1/2 tsp onion powder
- 1/2 tsp granulated garlic
Instructions
- Instant Pot Directions
Select the sauté function on the Instant Pot, and add EVOO.
When the oil is hot, add the chopped onions and garlic. Cook until the onions are soft.
Add beef broth, crushed tomatoes, diced tomatoes, corn, potatoes, tomato paste, and all beans. Add the seasonings.
Select the chili setting and cook for 15 minutes. Release pressure and add chunks of smoked venison. Cover with the lid, and select the warm setting.
Allow the chili to steep for 15 minutes, then serve with all of your favorite chili toppings!