Venison Chili with Blue Cheese Toasts Pressure Cooker Recipe

Venison Chili With Blue Cheese Toasts Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 8 minutes at HIGH pressure

• 2 tablespoons olive oil
• 2 large white onions, chopped
• 1 green bell pepper, seeded and diced
• 2 cloves garlic, minced
• 2 pounds ground venison
• 3 tablespoons red wine vinegar
• 1 (28-ounce) can crushed tomatoes
• 4 tablespoons tomato paste
• 1 (12-ounce) bottle dark beer
• 2 tablespoons chili powder
• 1 to 1¼ teaspoons ground cumin, to taste
• 1 to 1¼ teaspoons smoked paprika, to taste
• 1 to 1¼ teaspoons ancho chile powder, to taste
• few dashes hot sauce.
• sea salt and freshly ground black pepper.
• salsa of your choice.

Blue Cheese Toasts (recipe follows).

Method

1. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Add the onions and cook, stirring a few times, until they begin to soften, about 5 minutes
3. Add the bell pepper and garlic; cook, stirring, 1 minute
4. Remove the vegetables to a plate
5. Brown the ground venison in batches in the pot, breaking up any clumps, until there is no pink and it is nicely browned
6. Stir in the vinegar, then return the sauteed onions and pepper to the pot
7. Add the tomatoes and their juices, tomato paste, beer, spices, and hot sauce
8. Stir to combine
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 8 minutes
13. Remove the pot from the heat
14. Open the cooker with the Natural Release method; let stand for 15 minutes
15. Make the Blue Cheese Toasts while the pressure comes down
16. Be careful of the steam as you remove the lid
17. Season to taste with salt and black pepper
18. Serve the chili warm topped with salsa with a few blue cheese toasts on the side

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