Serious Eats: the Best Chili Ever — adapted
Servings Prep Time
10 15minutes
Cook Time Passive Time
30minutes 90minutes

Servings Prep Time
10 15minutes
Cook Time Passive Time
30minutes 90minutes

Ingredients

Instructions
  1. Add beans, 2 L water, and 3 tbsp salt to pressure cooker and cook at Normal pressure for 5 minutes.

  2. Meanwhile, toast dried chili peppers in a dry pan until fragrant, then set aside.

  3. Season venison with salt and pepper, then add cooking fat to your frying pan and brown venison well. Set aside, and reserve any fat.

  4. Deglaze frying pan with 1 cup broth, then add toasted chili peppers and cook until softened. Transfer pan contents to blender, then add the remaining ingredients from the “chili sauce base” ingredients group, and purée until smooth.

  5. Set Instant Pot to Sauté mode, then add about 4 tbsp cooking fat to liner. When fat is hot, add onion and cook until translucent, stirring well. Add garlic, Thai chili (or jalapeno) pepper, and oregano, and cook until fragrant.

  6. Add chili puree to Instant Pot liner, then add beans, beef, chicken stock, bay leaves, crushed tomatoes, and vinegar. Seal Instant Pot and set to Meat/Stew setting, then allow to run the full cycle and release pressure naturally, about 1 hour 30 minutes.

  7. Remove and discard bay leaves, then add vodka/bourbon, hot sauce, and brown sugar, and stir to combine. Season to taste with salt, black pepper, and/or vinegar.

  8. Serve as is or with toppings like minced green onion, shredded Cheddar, sour cream, minced jalapeño pepper, diced red onion, diced avocado…

Recipe Notes
  • Use homemade soup stock when available
  • Use flavourful cooking fat (e.g. bacon drippings) when possible
  • Start with whole spices when you can; toast them in a dry frying pan, then grind them