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Smoked Venison Chili By Eva Shockey

Traeger Kitchen


Smoked Venison Chili By Eva Shockey

Prep Time

20

Minutes

Cook Time

2

Hours

Serves

8 - 12

People

Effort

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What's this?

Trager’s 6-in-1 versatility is on full display in Eva Shockey’s smoked venison chili recipe. We’re braising wild game with all the traditional chili ingredients, directly on the grill, for a smokin’ hot take on this comfort food classic.

Ingredients

  • As Needed olive oil

  • 1 Large Sweet onion, finely chopped

  • 2 Pound Wild-Game Meat

  • 2 Large Diced Tomatoes, Canned

  • 2 Can (16 oz) cans kidney beans, drained and rinsed

  • 2 Can White Beans

  • 1 Can Beans, black

  • 3 Tablespoon chili powder

  • 3 Tablespoon ground cumin

  • 4 Tablespoon brown sugar

  • 2 Teaspoon dried oregano

  • 1 Teaspoon black pepper

  • 1/2 Cup ketchup

  • To Taste red chile flakes

  • To Taste salt and pepper

Steps

  • 1

    Heat oil in a large pot on medium-high heat. Add crushed garlic and onion and cook until fragrant. Add meat and cook until no longer pink.
  • 2

    When ready to cook, set the temperature to 325℉ and preheat for 15 minutes. Add remaining ingredients to pot and stir together. Bring to a simmer, cover and place directly on the grill grate.
  • 3

    Season to taste adding more chili powder and cumin for a spicier chili. Serve with your favorite toppings. Enjoy! *Cook times will vary depending on set and ambient temperatures.