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Smoked Venison Chili by Eva Shockey

Difficulty 2/5
|
Prep time 30 mins

Cook time 2 hrs
|
Serves 8-12

Hardwood Hickory

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

Olive oil

1 large onion, chopped finely

1-2 lb ground wild-game meat

4 cloves

2 large cans diced tomatoes

2 cans red kidney beans

2 cans white beans

1 can black beans

3 TBSP Chili powder, or more to taste

3 TBSP ground cumin, or more to taste

4 Tbsp brown sugar

2 tsp oregano

1 tsp black pepper

1/2 cup ketchup

chili flakes, to taste

salt and pepper, to taste

Preparation

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.


When ready to cook, set the temperature to 325 and preheat, lid closed for 15 minutes.


Add remaining ingredients to pot and stir together. Bring to a simmer, cover and place directly on the grill grate.


Cook for 1 1/2 to 2 hours or until chili has thickened and the meat is tender.

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.

This recipe was provided by Eva Shockey. Check out more of her recipes on her website.

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