Ingredients:

  • 2 lbs ground venison
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 tbsp tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) chili beans in sauce

Instructions:

  1. Set the Instant Pot to Sauté (High) and add olive oil.
  2. Add diced onion and bell pepper; cook for 3–5 minutes until onions are translucent.
  3. Stir in ground venison and cook until browned and no longer pink.
  4. Add minced garlic and tomato paste; stir constantly for 2 minutes until the paste turns a dark brick red.
  5. Stir in chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper.
  6. Stir in the can of fire-roasted diced tomatoes, including the juices.
  7. Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze the fond.
  8. Stir in the drained kidney beans and the chili beans in sauce.
  9. Secure the lid, set to High Pressure, and cook according to your Instant Pot settings for venison chili (typically 20-30 minutes), followed by a natural or quick release.