Open-Fire Venison Cowboy Chili
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.
Open-Fire Venison Cowboy Chili Recipe
- 2 lbs The Honest Bison Ground Venison
- 2 tsp of pink himalayan salt
- 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 (or Bison Bone Broth!)
- 3 tbs chili powder
- 1/2 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- Preheat grill to 200F with the lid closed (10-15 minutes).
- Remove thawed ground venison packages from fridge and allow to come down to room temperature.
- While the grill is preheating, crumble the ground venison on pink butcher paper or on 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!