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Grilled Venison Chili

Grilled Venison Chili is a flavorful and delicious smoked chili cooked using the over the top method on the grill for the best venison chili you’ve ever tasted.

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When the weather cools down a big bowl of Smoked Chili or White Bean Chicken Chili really hits the spot. Cooking chili on the grill adds a great layer of smoky flavor that is impossible to resist.

Bowl of chili with cheese.

If you have ground venison in the freezer, this chili makes a great dinner to feed a hungry crowd. Our Venison Snack Sticks and Venison Teriyaki Meatballs are also favorites with ground venison.

Ingredients for venison chili.

Ingredients Needed

  • Ground Venison
  • Ground Chuck
  • Bacon
  • Onions
  • Bell Peppers
  • Carrots
  • V8 Juice
  • Diced Tomatoes
  • Pinto Beans
  • Brown Sugar
  • Ancho Chili Powder
  • Granulated Garlic
  • Onion Powder
  • Ground Cumin
  • Kosher Salt
  • Black Pepper
  • Dry Mustard

Step By Step Directions

Dutch oven with bacon, chopped vegetables, cooking in dutch oven.

  • Cut bacon into 1/2 inch slices. Cook in a dutch oven until crisp. Remove to a paper towel lined plate and set aside. 
  • Meanwhile, dice the onions and bell peppers, grate the carrots. Cook the vegetables over medium- high heat in the bacon drippings. 
  • Stir often until vegetables are softened. Remove from heat. 
  • Combine the chili seasonings with brown sugar. 

Collage: ground venison and ground chuck, mixed in a bowl.

  • In a bowl, combine the ground venison and ground chuck with 1/4 cup of chili seasonings. Form into a 2 inch thick round loaf. 

Collage making chili.

  • Add V8 juice, diced tomatoes with juice, pinto beans (rinsed and drained) and the remainder of the chili seasoning.
  • Mix well. 

Collage over the top chili on the grill.

  • Place the ground venison onto a wire rack and place it over the top of the dutch oven.
  • Cook with the grill closed for 45 minutes to 1 hour, until venison reaches 165° using a digital thermometer.
  • Remove from the grill. 

Adding ground venison to a pot of chili.

  • Dice the ground venison and add it to the chili mixture. Stir in the crisp bacon. 

Pot of venison chili.

  • Stir well. Keep warm until ready to serve.

Bowl of venison chili on a plate.

  • Top chili with shredded cheese, candied jalapeños, Fritos and cilantro if desired.

How to Store and Reheat

Store leftover chili in an airtight container in the refrigerator up to 4 days or freeze up to 3 months.

Reheat chili in a pan over medium heat, stir often until heated through. 

Closeup bowl of chili.

Leftover chili gets even better after a day or two and adding Chili Dogs to the menu is always a hit with the whole family.

This Grilled Venison Chili Recipe is loaded with delicious flavors for a hearty meal that everyone will love. Made with ground venison, onions, peppers, pinto beans and a tasty tomato broth. 

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Bowl of chili with shredded cheese, fritos and jalapenos.
Yield: 8 Servings

Grilled Venison Chili

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Grilled Venison Chili is a flavorful and delicious smoked chili cooked using the over the top method on the grill for the best venison chili you've ever tasted.

Ingredients

  • 3 slices bacon
  • 1 large onion, diced
  • 1 cup diced bell peppers
  • 1 large carrot, shredded
  • 1 1/2 pounds ground venison
  • 1/2 pound ground chuck
  • 2 tablespoons ancho chili powder
  • 1/4 cup brown sugar
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon dry mustard
  • 6 cups V8 juice
  • 15 ounce canned diced tomatoes
  • 16 ounce can pinto beans, rinsed and drained

Optional for Serving:

  • Shredded cheese
  • Fritos
  • Candied Jalapeños
  • Cilantro

Instructions

  1. Slice bacon into 1/2 inch pieces. Cook in a dutch oven over medium heat until crisp. Drain on a paper towel lined plate.
  2. Add the vegetables to the bacon drippings and cook over medium heat, stirring occasionally until softened.
  3. Remove from heat.
  4. Mix the brown sugar with chili powder, garlic, onion powder, cumin, smoked paprika, salt, pepper and dry mustard.
  5. Mix ground venison with ground chuck and 1/4 cup of chili seasonings. Form into a 2 inch thick round loaf.
  6. Add V8 juice, diced tomatoes, pinto beans, and remainder of the chili seasonings to the vegetables. Stir to combine.
  7. Place a wire rack over the dutch oven and the venison loaf on top of the wire rack.
  8. Cook over 325° fire using pecan chunks or hickory for smoke flavor with the grill closed for 45 minutes to 1 hour until venison reaches 165° using a digital meat thermometer.
  9. Remove from grill.
  10. Chop the venison into bite size pieces.
  11. Add to the chili mixture with crisp bacon and stir to combine.
  12. Keep warm until ready to serve.
  13. Spoon into bowls with desired toppings.

Notes

Store chili in an airtight container in the refrigerator up to 4 days. Freeze up to 3 months.

Reheat in a pan over medium heat, stirring often until heated through.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 448Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 116mgSodium: 1278mgCarbohydrates: 35gFiber: 8gSugar: 15gProtein: 39g

Nutritional information is estimated and may not be accurate.

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