We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Smoked Venison Chili

30

2

Hickory

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.

8

:

main

  • 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

  • chile flakes

  • salt and pepper

  • As Needed your favorite toppings, for serving

  • 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.

    • 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

  • 3

    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 chile 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.
  • 5

    Season to taste, adding more chili powder and cumin for a spicier chili.
  • 6

    Serve with your favorite toppings. Enjoy!

    • As Needed your favorite toppings, for serving

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.