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Smoked Venison Chili By Eva Shockey

Smoked Venison Chili By Eva Shockey

By Eva Shockey

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.

Prep Time

20 Minutes

Cook Time

2 Hours
10 Minutes

Pellets

Hickory
Yields: 8 Servings

Ingredients

main
  • 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
Units of measurement:

Step

  • Step 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.

    Ingredients
    • As Needed olive oil

    • 1 Large Sweet onion, finely chopped

    • 2 Pound Wild-Game Meat

  • Step 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.

    02:00

    325 ˚F / 163 ˚C

    Ingredients
    • 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

  • Step 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.

My Notes


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