- 8
Ingredients
- 3 Tblsp vegetable oil
- 1 Each 1 Each large onion finely chopped
- 2 Each 2 Each large garlic minced
- 1 Each 1 Each jalapeño pepper seeded and minced
- 1 Large poblano or pasilla pepper seeded and
- chopped
- 1 1/2 Pound venison cut into 1/2" cubes
- 3/4 Pound ground venison
- 1 Each 1 Each 28 oz can of crushed tomatoes with juice
- 1 Each 1 Each can Dr Pepper
- 3 Tblsp red wine vinegar
- 3 Tblsp ground chili powder
- 2 Tblsp ground cumin
- 2 Tblsp Worcestershire sauce
- 1/2 Tsp. cayenne pepper or to taste
- salt and pepper to taste
- 2 Each 2 Each 10 oz can of red kidney beans drained
- 3 Tblsp masa harina (or fine cornmeal)
Preparation
Step 1
DIRECTIONS:
Heat the oil in a pressure cooker. Brown the meat cubes on all sides to a nice color. Remove and then brown the ground meat until well crumbled. Set aside to drain on paper towels. Sauté onion, garlic, and the peppers. Return meat to the cooker and add all the remaining ingredients except the beans and the masa harina (or cornmeal). Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 10 minutes. Remove the cooker from heat and use the quick or cold water release method to drop the pressure before opening the lid. Stir in the kidney beans. Mix the masa harina with ½ cup water and stir into chili as it thickens.. Taste and adjust the seasonings. Makes 6 cups. Cooks Note: Chili is thick, but if you like is thinner add a little tomato juice until it's the desired constancy. Variation: Substitute hot of mild or pork sausage for the ground venison.