Smoked venison chili

[cdmckane]

Here is my recipe for smoked venison chili.

2# venison burger, separated into 6 1/3# balls smoked to an internal temp of 160 using hickory wood

Two 14.5-oz cans petite diced tomatoes

Two 14.5-oz cans petite diced tomatoes with green chiles

1 medium onion, chopped

2 packets chili mix

2 - 14.5 oz cans chili beans

Venison balls will be done smoking in around three hours, depending on temperature of smoker. I run mine at 225 degrees.

While venison is smoking, put all four cans of tomatoes, onion, and chili mix in a stock pot on stove over low heat, stirring occasionally. Being careful not to boil, you may turn off stove for 15-20 minutes and cover to retain heat.

Once venison has reached 160 degrees, remove from smoker and crumble into pot. Add beans and cook over low heat until beans are tender.

Add salt and pepper to taste.

Serve in bowls, topped with sour cream and oyster crackers if desired.

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Edited February 1, 2013 by cdmckane