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.
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|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