DIFFICULTY – 2/5
PREP TIME – 30 MINS
COOK TIME – 2 HRS
SERVES – 8-12
HARDWOOD – 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.
- OLIVE OIL
- 1 LARGE ONION, CHOPPED FINELY
- 1-2 LB GROUND WILD-GAME MEAT
- 4 CLOVES
- 2 LARGE CANS DICED TOMATOES
- 2 CANS RED KIDNEY BEANS
- 2 CANS WHITE BEANS
- 1 CAN BLACK BEANS
- 3 TBSP CHILI POWDER, OR MORE TO TASTE
- 3 TBSP GROUND CUMIN, OR MORE TO TASTE
- 4 TBSP BROWN SUGAR
- 2 TSP OREGANO
- 1 TSP BLACK PEPPER
- 1/2 CUP KETCHUP
- CHILI FLAKES, TO TASTE
- SALT AND PEPPER, TO TASTE
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.
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
Add remaining ingredients to the pot and stir together. Bring to a simmer, cover and place directly on the grill grate.
Cook for 1 1/2 to 2 hours or until chili has thickened and the meat is tender.
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.
This recipe was provided by Eva Shockey. Check out more of her recipes on her website.
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Recipe By Eva Shockey