Smoked Venison Chorizo Chili Con Queso 

Perfect for weekends at deer camp, watching football, or as a Thanksgiving appetizer using your harvest from the season. 

Serves: 6–8 

Prep Time: 15 minutes 

Cook Time: 1 hour 

Total Time: 2 hours 

Ingredients 

Venison Chorizo Base: 

  • 1 lb venison chorizo sausage (casing removed if linked) 

  • 1 tbsp olive oil  

  • ½ medium white onion, finely diced 

  • 1 jalapeño, seeded and diced (or leave seeds for more heat) 

  • 2 cloves garlic, minced 

  • 1 tsp smoked paprika 

  • ½ tsp ground cumin 

  • ¼ tsp chili powder 

Queso Blend: 

  • 1 can (10 oz) Rotel tomatoes with green chiles, drained slightly 

  • ½ cup heavy cream 

  • 8 oz cream cheese, cubed 

  • 12 oz Velveeta, cubed (for that classic melt factor) 

  • 1 cup shredded Monterey Jack 

  • ½ cup sharp cheddar, shredded 

  • Optional: ¼ cup beer for extra flavor  

  • Toppings (optional): 

  • Chopped cilantro 

  • Sliced jalapeños 

  • Green onions 

Smoker Setup 

  1. Fill your firebox with hard lump charcoal, light in the center. 

  1. Add 2 chunks of pecan wood once the charcoal is burning evenly. 

  1. Stabilize your smoker at 250–275°F for indirect heat. 

  1. Use a deflector or indirect zone to prevent direct flame on your pan. 

Directions 

  1. Cook the Chorizo (Stovetop or Cast Iron on the Smoker): Heat oil and cook venison chorizo until browned. Add onion, jalapeño, and garlic, cooking until soft and fragrant. Stir in paprika, cumin, and chili powder. Drain excess grease if needed and set aside. 

  1. Build the Queso Base in cast iron pot: Layer in the Velveeta, cream cheese, Monterey Jack, cheddar, and Rotel. Add the cooked chorizo mixture on top. Pour in cream (and beer if using). Do not stir yet.

  2. Smoke It: Place the pan uncovered on the smoker. Let it smoke for 45-60 minutes. Stirring every 15-20 minutes as the cheeses melt. Add more cream or beer if you prefer a looser dip. Once the queso is smooth, creamy, and lightly browned on top, remove from heat.

  3. Finish & Serve: Stir to combine everything evenly. Top with cilantro, green onions, or diced tomatoes. Serve hot with tortilla chips. 

Camp Tips 

  • Keep warm on the side of the smoker or in a small crockpot. 

  • Mix in smoked corn or black beans for a heartier twist. 

  • Double the batch — this one disappears fast.