Prep Time- 30 MINUTES

Cook Time –2 HOURS

Severs-4-6 People

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.


  • 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


  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.
  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.
  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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