Now that the weather is starting to get cooler and the scarves are coming out, it seems like the perfect time to warm up with a hearty bowl of chili. No need to pack up your grill just yet, though, since this extra-special recipe from The Kitcheneer uses an open flame and a lot of spice to add heat to this rugged venison chili. You can almost hear the coyotes howling out on the range while this simmers. Depending on where you live, maybe you actually can! #Jealous Recipe & Photography by The Kitcheneer. Be sure to check out her blog here.Â
Open-Fire Venison Cowboy Chili
6
2 hours
Venison
It may seem a little old-fashioned but we still think Sunday Dinner is the most important meal of the week. It’s a great time to sit down with family or friends and enjoy a delicious, healthy dish together before the week pulls us in a million different directions.
Ingredients
- 2 lbs Ground Venison, 2 teaspoons of pink Himalayan salt (OR beef or turkey would work in this chili too!)
- 1 tbs of ground black pepper
- 1 lime, halved
- 1 green bell pepper, diced 1 red bell pepper, diced
- 1 red onion, diced
- 1 yellow onion, diced
- 1-2 jalapeños, diced
- 1 jar of tomato sauce
- 2 tbs tomato paste
- 2 cups of chicken of beef stock 3 tbs chili powder
- ½ tsp cayenne pepper 1 teaspoon onion powder
- 1 tsp garlic powder
Directions
Preheat grill to 200F with the lid closed (10-15 minutes)
Remove thawed ground venison packages from the fridge and allow them to come down to room temperature
While the grill preheats, crumble the venison on pink butcher paper or an aluminum foil-lined baking sheet. Loosely mix in salt and pepper.
From another package of pink butcher paper (highly recommend for smokier flavor) or aluminum foil lined baking sheet add peppers, onion,and lime.
Place both packages on the grill. Let smoke/cook on low for 2 hours, checking in occasionally. After 2 hours, carefully transfer the venison and veggies into a dutch oven.
Add remaining ingredients to dutch oven and stir until combined.
Close lid of grill and cook chili for another hour, stirring every 20 minutes.
Squeeze smoked lime on finished chili and serve!
