Ingredients
Scale
Soaking Beans
- 8 ounces dry black beans, sorted and rinsed
- 4 cups water
- 1 ½ teaspoons fine sea salt
Chili
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 jalapeno pepper, minced
- 3 cloves garlic, minced
- ½ teaspoon fine sea salt
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon dried oregano
- 1 chipotle en adobo with sauce, minced (or 1 teaspoon chipotle chili powder)
- 2 pounds ground elk
- 1 teaspoon fine sea salt
- ½ cup beer (to deglaze pan)
- 2 cups beef broth (preferably homemade beef broth or low-sodium beef broth, or water)
- 1 teaspoon fine sea salt (if using homemade beef broth)
- 28 ounce can fire roasted crushed tomatoes
- 1 teaspoon fresh ground black pepper
Instructions
- Sort and rinse the beans: Spread the beans out on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
- Overnight soak: Cover the beans with the 4 cups of water and add the 1 ½ teaspoons of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
OR: Pressure Quick Soak for 1 minute with a 30 minute rest: Put the beans, 4 cups of water, and 1 ½ teaspoons of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute ("Manual" or "Pressure Cook" mode in an Instant Pot), then let the pressure come down naturally for a full 30 minutes. (Quick release any pressure remaining after 30 minutes, but let the beans rest for the full 30 minutes, even if the pressure releases itself earlier.) Drain the beans and discard the soaking liquid. - Sauté the aromatics and spices: Set the Instant Pot to sauté mode adjusted to high (medium-high heat in a stovetop PC). Add the vegetable oil and heat until shimmering, about 5 minutes. Stir in the onion, jalapeno, and garlic, and sprinkle with the ½ teaspoon salt. Sauté, stirring occasionally, until the onions soften, about 5 minutes. Make a hole in the center of the onions and add the chili powder, cumin, coriander, oregano, and chipotle en adobo. Toast for 1 minute, then stir the spices into the onions.
- Start the elk, then everything in the pot: Pour in the beer and bring to a simmer, scraping the bottom of the pot with a flat-edged wooden spoon to make sure nothing is sticking. Add the ground elk to the pot and sprinkle with 1 teaspoon fine sea salt. Cook, breaking up the elk and scraping the bottom of the pot, until the elk loses its pink color, about 5 minutes. Stir, scraping the bottom of the pot one last time to loosen any browned elk, onions, or spices. Stir the drained beans, 2 cups of beef broth, 1 teaspoon of salt (if using homemade broth), and can of crushed tomatoes into the pot.
- Pressure Cook for 20 minutes with a Quick Release: Lock the lid and pressure cook at high pressure for 20 minutes (Use "Manual" or "Pressure Cook" mode in an Instant Pot), or for 18 minutes if using a stovetop pressure cooker. Quick release the pressure.
- Serve: Carefully remove the lid - tilt it away from you to avoid the hot steam. Stir in the fresh ground black pepper. Ladle the chili into bowls and serve with your favorite chili toppings. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
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Nutrition
- Serving Size: 1.5 cups
- Calories: 301
- Sugar: 4.2 g
- Sodium: 869.2 mg
- Fat: 11.9 g
- Carbohydrates: 22.3 g
- Fiber: 8.3 g
- Protein: 27 g
- Cholesterol: 59.9 mg