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.

INGREDIENTS

  • 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

PREPARATION

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