] Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Whole30 Open FIre Cowboy Chili|the kitcheneer.com

Open FIre Cowboy Chili

  • Author: Amanda aka The Kitcheneer
  • Total Time: 2 hours
  • Yield: 6 servings 1x


  • 2 lbs The Honest Bison Ground Venison 2 tsp 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
  • 1/2 tsp cayenne pepper 1 tsp onion powder
  • 1 tsp garlic powder


  1. Preheat grill to 200F with the lid closed (10-15 minutes)
  2. Remove thawed ground venison packages from fridge and allow to come down to room temperature
  3. While the grill is preheating, crumble the venison on pink butcher paper or on an aluminum foil lined baking sheet. Loosely mix in salt and pepper.
  4. From another package of pink butcher paper (highly recommend for smokier flavor) or aluminum foil lined baking sheet add peppers, onion,and lime.
  5. 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.
  6. Add remaining ingredients to dutch oven and stir until combined.
  7. Close lid of grill and cook chili for another hour, stirring every 20 minutes.
  8. Squeeze smoked lime on finished chili and serve!
  • Cook Time: 2 hours