Venison “over the top” skyline chili

Today we are doing a game meat twist on one of the best Midwest comfort foods - Skyline Chili! This style of chili is native to Cincinnati, Ohio, and has a whole bunch of spices you normally wont find in your Texas or New England style Chili. If you've never had this before, you are in for a treat! Feel free to use all beef instead of venison! I'm smoking this on a pellet smoker, but the method should work on any style of smoker! Sound good? Lets get started..

YouTube Instructional: https://youtu.be/ep190uqGYd0

Ingredients:
1 Lb Ground Venison
1 Lb Ground Beef
6 oz Tomato Paste
3-4 Cups Water
1 Tbsp Unsweetened Dark Cocoa
1 Tsp Cinnamon
1 Tsp C umin
2 Tbsp Chili Powder
1/2 Tsp Black Pepper
1/2 Tsp Red Pepper Flakes
2.5 Tsp Kosher Salt
1/4 Tsp Allspice
3 Garlic Cloves Minced
1 Large Onion Minced

Linguini
Cheddar Cheese
Oyster Crackers

Step 1: Mix together the ground meat

Mix together your ground meat, and shape into a giant log or meatball (it doesnt need to be completely mixed because we will break it up in the chili later)

Step 2: Combine your Chili base

Dice your Onion, and mince your garlic, and then combine all of the ingredients (except the meat) into a deep tray

Step 3: Smoke the meat

Preheat smoker to 225

Place the meat on a rack above the chili base on your smoker

Smoke until the internal temp of the meat is appx 145 (appx 3 hours)

Step 4: Add meat to chili base

Break up your meat into the chili base. Return to the smoke for another 2-3 hours to braise

I bumped my temp to 275 to dry and evaporate some of the liquid

Serve with Linguini, oyster crackers, and cheddar cheese!

Enjoy!