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Smoked Venison Chili By Eva Shockey

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

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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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