Instant Pot Venison Chili with Chocolate
My parents have arrived just in time to take control and look after the kids while I head off to the Specialty Food Association Winter Fancy Food show at the Moscone Center, San Francisco from 19th – 21st January.
Their welcome dinner? Instant Pot Venison chili with dark chocolate. Low fat, low carbs, deliciously rich, and comfort food to a T.
Serve over lime and cilantro spiked cauliflower rice or basmati, topped with your favorite chili fixings; avocado, cheese (feta is a good salty addition), sour cream, and chopped onions.
While Meg and I exhibit at the show, Melinda will be taking part with Zen at the Gorton Community Center Chili Cook Off event, and sharing our Taco Chili and plant based Squash and Black Bean Chili. It’s an event for the whole family.
Venison Chocolate Chili
Ingredients
- 1 1/2 cups 1 medium white onion, diced
- 2 tsp / 4 cloves, garlic minced
- 1 1/2 lbs venison, 1" cubes
- 1 packet Southwest Fiesta blend
- 1/2 tsp salt
- 2 tbsp tomato paste
- 14 oz can diced tomatoes
- 1/2 oz dark chocolate
- 2/3 cup water
Instructions
Pressure Cook
- heat oil in the Instant Pot on sauté function; sauté onion & garlic for 2 minutes
- add the diced venison to the pot; brown for 2 minutes
- stir in the Southwest Fiesta blend, salt, tomato paste, diced tomatoes, dark chocolate, and water
- secure the Instant Pot lid and pressure valve to Sealing
- cook on Manual/Pressure for 25 minutes
- when cooking time is over, leave to Natural Pressure Release for 10 minutes before serving
- optional toppings: crumbled feta, cilantro, avocado, sour cream...
Slow Cook
- heat the oil in a skillet & sauté the onion & garlic for 2 minutes
- add the venison to the onions & brown for 2 minutes
- add the onion, garlic & venison to the slow cooker
- stir in the Southwest Fiesta blend, salt, tomato paste, diced tomatoes, dark chocolate, and water
- stir, cover & cook on LOW: 7-8 hours or HIGH: 3 hours
Zen Moment
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.”
–Ruth Reichl
