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.
olive oil
1 Large onion, finely chopped
2 Pound ground wild game meat
4 Clove garlic, crushed
2 Can (28 oz) diced tomatoes
2 Can (15.5 oz) kidney beans, drained and rinsed
2 Can (15.5 oz) white beans, rinsed and drained
1 Can (15 oz) black beans, rinsed and drained
3 Tablespoon chili powder, plus more to taste
3 Tablespoon ground cumin, plus more to taste
4 Tablespoon brown sugar
2 Teaspoon dried oregano
1 Teaspoon black pepper
1/2 Cup ketchup
red chile flakes
salt and pepper
your favorite toppings, for serving
As Needed olive oil
1 Large onion, finely chopped
2 Pound ground wild game meat
4 Clove garlic, crushed
2 Can (28 oz) diced tomatoes
2 Can (15.5 oz) kidney beans, drained and rinsed
2 Can (15.5 oz) white beans, rinsed and drained
1 Can (15 oz) black beans, rinsed and drained
3 Tablespoon chili powder, plus more to taste
3 Tablespoon ground cumin, plus more to taste
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
As Needed your favorite toppings, for serving