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 Min
Cook Time
2 Hr
Pellets
Hickory
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.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.
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.
4
Cook for 1-1/2 to 2 hours, or until chili has thickened and the meat is tender.
325 ˚F / 163 ˚C
02:00
5
Season to taste, adding more chili powder and cumin for a spicier chili.
6
Serve with your favorite toppings. Enjoy!
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