Smoked Venison Chili by Eva Shockey
Prep time 30 mins
Cook time 2 hrs|
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.
1 large onion, chopped finely
1-2 lb ground wild-game meat
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
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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