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.
Servings: 10
Ingredients
- 2 1/2 pound venison roast
- 1 tbsp of EVOO for rubbing
- 2 tbsp EVOO for sauteing
- 1 large onion chopped
- 3 large cloves of chopped garlic
- 4 cups unsalted beef broth
- 2 28-oz crushed tomatoes
- 2 14.5 cans chili-ready diced tomatoes
- 2 15-oz cans of yellow potatoes
- 2 14.75 cans fire-roasted corn
- 1 14-oz can broad fava beans
- 1 15.5 oz can black-eyed peas
- 3 16-oz cans chili beans
- 2 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tsp coarse salt or kosher salt adjust to taste
- 1 tsp chipotle chili powder
- 1/2 tsp ground black pepper
- 1/2 tsp onion powder
- 1/2 tsp granulated garlic
Instructions
- Select the sauté function on the Instant Pot, and add 1-2 tbsp of EVOO.
- When the oil is hot, add the chopped onions and garlic. Cook until the onions are soft- about 5 minutes.
- 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 (recipe on how to smoke it listed below). 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!
How I smoked the venison roast using a Masterbuilt Gravity Smoker
- I prepped the 2-pound venison roast by allowing it to come to room temperature for 45 minutes, then applied a mushroom umami rub.
- I placed the roast into an aluminum pan. Using my Masterbuilt Gravity Series™ 800, I adjusted the temperature to 190°F, filled the hopper with lump charcoal, and placed 5-6 large chunks of cherry wood (applewood works well too) into the ash pan.
- When the temperature reached 190°F, I placed the meat into the center of the grill and inserted the meat probe into the thickest part of the roast.
- I closed the lid and set the timer for 4 hours, allowing the meat to smoke until it reached an internal temperature of 140°F. I removed the meat and let it rest for fifteen (15) minutes.
- I cut the meat into cubes and folded it into the finished chili. Serve hot.
Notes
Toppings For Chili
Here are a few of our favorite chili toppings you might try out.
Avocado slices
Shredded Cheese
A dollop of Sour Cream
Splash of Dill Pickle Juice
Splash of Hot Sauce
Etc.