Smoked Venison Chili
Ingredients
- 2 tbsp.oil
- 2 lb.ground venison
- 1 mediumonion
diced
- 3hatch chiles
roasted and chopped, or 4 oz. canned green chiles
- 4 clovesgarlic
minced
- 2 cvenison or beef stock
- ¼ ctomato paste
- 1 canfire-roasted
diced tomatoes, 15 oz.
- 1 cancharro beans
15 oz.
- 1 tbsp.worcestershire sauce
- 1 tsp.smoked or plain sea salt
- 1 tbsp.meateater sabertooth slayer coffee chili rub
- 1 tbsp.ancho or red chili powder
- corn chips
sour cream, shredded cheese, and green onions for serving
Directions
- 1
Prepare your smoker according to the manufacturer’s instructions using your choice of wood or pellets. Set a large Dutch oven inside the smoker and crank the heat to high, around 450 degrees. If you’re using an aluminum foil tray, there is no need to preheat the pan that long.
- 2
Once the smoker has preheated and the cast iron is hot, pour in the oil and swirl to coat the pan. Add the ground venison in a single layer and close the lid on the smoker. Cook for 3-5 minutes and then stir. Continue to cook another 3-5 minutes until brown on all sides. Stir in the onion, chiles, and garlic.
- 3
Close the lid on the smoker again and reduce the heat to 250 degrees. It will take time for the temperature to drop. While it does, let the meat absorb smoke for at least an hour. Stir occasionally.
- 4
Pour in the stock, tomato paste, diced tomatoes, charro beans, Worcestershire, salt, coffee chili rub, and chili powder. Stir to fully combine, close the smoker’s lid, and cook for an additional two hours or longer to let the liquids reduce and intensify in flavor.
- 5
**Notes:
- 6
**Substitute the MeatEater Coffee Chili Rub with 1 tablespoon of chili powder, 1 teaspoon of kosher salt, 1 teaspoon of cumin, and a pinch of ground coffee. Include the additional 2 teaspoons of salt and 1 tablespoon of chili powder called for in the recipe.
- 7
If using a traditional smoker, it will be easiest to brown the venison and veggies in the firebox over direct heat first, and then transfer to the smoking chamber over indirect heat.
Smoked Venison Chili
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About this Recipe
Looking for that elusive, award-winning chili flavor? This Smoked Venison Chili recipe delivers a rich, deeply satisfying bowl that will impress even the toughest critics, leveraging the unique flavor of wild game.
The secret to this chili's success lies in its thoughtful layering of spices and the power of smoke. By utilizing coarse-ground venison, you achieve a superior texture that stands up to the robust flavors. The MeatEater Sabertooth Slayer Coffee Chili Rub, combined with ancho or red chili powder, creates a complexity and richness that truly sets this chili apart.
Prepare for a chili experience unlike any other. You'll savor a deep, smoky aroma and a rich, savory taste where the robust venison shines through, complemented by the warmth of chiles and a hint of coffee from the special rub. The coarse grind of the venison provides a hearty bite, while the charro beans and fire-roasted tomatoes add comforting texture and body. This is a substantial, flavorful meal perfect for a chilly evening.
While venison provides a unique richness, you can easily adapt this recipe. If venison is unavailable, ground beef can be used, though it will alter the flavor profile slightly. For a different kick, experiment with other types of roasted chiles if hatch chiles are out of season. You can also swap charro beans for your favorite chili beans, or omit them if you prefer a bean-free chili.
This Smoked Venison Chili is a hearty main course, perfect for game days, potlucks, or a comforting family dinner. Serve it piping hot with a generous spread of classic toppings like crunchy corn chips, a dollop of sour cream, a sprinkle of shredded cheese, and fresh green onions for a burst of freshness.