Smoked Venison Chili By Eva Shockey
By Eva Shockey
7 Reviews
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.
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