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
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
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 |
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.
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.
325 ˚F / 163 ˚C
02:00
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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