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.
|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|
|1 Teaspoon||Black pepper|
|To Taste||chili flakes|
|To Taste||salt and pepper|
|As Needed||Your favorite toppings, for serving|
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.
As Needed Olive oil
1 Large onion, finely chopped
4 Clove garlic, crushed
2 Pound ground wild game meat
When ready to cook, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes.
325 ˚F / 163 ˚C
Add remaining ingredients to pot and stir together. Bring to a simmer, cover and place directly on the grill grate.
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
Cook for 1-1/2 to 2 hours, or until chili has thickened and the meat is tender.
325 ˚F / 163 ˚C
Season to taste, adding more chili powder and cumin for a spicier chili.
Serve with your favorite toppings. Enjoy!
As Needed Your favorite toppings, for serving
In order to add notes for this recipe, you must log in or create an account.