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.
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.
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 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
- 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.
- 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.
- Add V8 juice, diced tomatoes with juice, pinto beans (rinsed and drained) and the remainder of the chili seasoning.
- Mix well.
- 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.
- Dice the ground venison and add it to the chili mixture. Stir in the crisp bacon.
- Stir well. Keep warm until ready to serve.
- 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.
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!
Grilled Venison Chili
Ingredients
- 3 slices bacon
- 1 large onion diced
- 1 cup diced bell peppers
- 1 large carrot shredded
- 1 ½ pounds ground venison
- ½ pound ground chuck
- 2 tablespoons ancho chili powder
- ¼ 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
- Slice bacon into 1/2 inch pieces. Cook in a dutch oven over medium heat until crisp. Drain on a paper towel lined plate.
- Add the vegetables to the bacon drippings and cook over medium heat, stirring occasionally until softened.
- Remove from heat.
- Mix the brown sugar with chili powder, garlic, onion powder, cumin, smoked paprika, salt, pepper and dry mustard.
- Mix ground venison with ground chuck and 1/4 cup of chili seasonings. Form into a 2 inch thick round loaf.
- Add V8 juice, diced tomatoes, pinto beans, and remainder of the chili seasonings to the vegetables. Stir to combine.
- Place a wire rack over the dutch oven and the venison loaf on top of the wire rack.
- 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.
- Remove from grill.
- Chop the venison into bite size pieces.
- Add to the chili mixture with crisp bacon and stir to combine.
- Keep warm until ready to serve.
- Spoon into bowls with desired toppings.
