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Smoked Venison Chili

Smoked Venison Chili

By Eva Shockey

Traeger’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

30 Minutes

Cook Time

2 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

8

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Units of Measurement:
main
As Needed Olive oil
1 Large onion, finely chopped
4 Clove garlic, crushed
2 Pound ground wild game meat
2 Can (28 oz) diced tomatoes
2 Can (15.5 oz) kidney beans, drained and rinsed
2 Can (15.5 oz) white beans, rinsed and drained
1 Can (15 oz) black beans, rinsed and drained
3 Tablespoon chili powder, plus more to taste
3 Tablespoon ground cumin, plus more to taste
4 Tablespoon brown sugar
2 Teaspoon oregano
1 Teaspoon Black pepper
1/2 Cup ketchup
To Taste chili flakes
To Taste salt and pepper
As Needed Your favorite toppings, for serving

Steps

  • 1

    Heat oil in a large pot over 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 onion, finely chopped

    • 4 Clove garlic, crushed

    • 2 Pound ground wild game meat

  • 2

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

    325 ˚F / 163 ˚C

  • 3

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

    Ingredients
    • 2 Can (28 oz) diced tomatoes

    • 2 Can (15.5 oz) kidney beans, drained and rinsed

    • 2 Can (15.5 oz) white beans, rinsed and drained

    • 1 Can (15 oz) black beans, rinsed and drained

    • 3 Tablespoon chili powder, plus more to taste

    • 3 Tablespoon ground cumin, plus more to taste

    • 4 Tablespoon brown sugar

    • 2 Teaspoon oregano

    • 1 Teaspoon Black pepper

    • 1/2 Cup ketchup

    • To Taste chili flakes

    • To Taste salt and pepper

  • 4

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

    325 ˚F / 163 ˚C

  • 5

    Season to taste, adding more chili powder and cumin for a spicier chili.

  • 6

    Serve with your favorite toppings. Enjoy!

    Ingredients
    • As Needed Your favorite toppings, for serving

Cooking Notes

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