Wild Game Chili
Who doesn't love a good hearty bowl of chili especially during the colder months? If you open my freezer you will likely find some of this tucked in there somewhere. It has been delicious with venison, wild boar, and antelope and I'm certain many other wild meats would go great with this recipe. Make some for today and freeze the other half for a later date!
Prep Time: 10 Minutes Cook Time: 1 hour 40 minutes // 4 hours
Serving Size 8-10
- 2lbs Wild game stew meat, cubed
- 1t Black pepper
- 1t Salt
- 1 Yellow onion, diced
- 8 Strips bacon
- 3 16oz. Cans Pinto beans
- 1T Chipotle chilis in adobo sauce
- 3T Chili powder
- 1T Oregano
- 2t Thyme
- 2t Onion powder
- 2 Bay leaves
- 8 Cloves garlic, minced
- 1 Lime, juiced
- 2C Chicken stock
- 1t Liquid smoke (hickory)
- 1-2t Cayenne pepper (optional for additional heat)
- 1 Bunch Cilantro, diced
In a pressure cooker or large stock pot, add pinto beans, chipotle chilis, chili powder, oregano, thyme, bay leaves, garlic, chicken stock, lime juice, liquid smoke and cayenne pepper (if using), and set to medium heat.
Set a skillet to medium-high heat. Cook bacon until crisp. Remove bacon from skillet and set aside. Add onion to the skillet and cook until translucent. Add cubed game meat to the skillet, apply salt and pepper, and cook for 4-6 minutes stirring occasionally. Once meat is browned, add all meat, onion, and juices to the pressure cooker or stock pot.
Cut/crumble bacon into small pieces and add to the pot.
If utilizing a pressure cooker, seal and set to low heat to avoid burning the bottom of the chili. Cook for 30 minutes under pressure. Allow the pressure to release and check consistency. Simmer for an additional 30-60 minutes to remove excess liquid and get to your preferred consistency.
If utilizing a stock pot, cover with a lid and set to a simmer. Cook for 3 hours. Remove lid and check consistency. Simmer for an additional 30-60 minutes to remove excess liquid and get to your preferred consistency.
Add Cilantro to the Chili. Serve and Enjoy!