If you’re like me, you are currently cleaning out your freezers in expectation of a fruitful deer season to come. And, if you are like me, most of the backstrap, steaks and roasts have long since been consumed, leaving a few packs of ground venison and maybe some stew meat.

This grilled dish will feed a family with just a pound or so of ground venison.

One of my family’s favorite meals to make with ground venison is this easy chili mac.

We start the filling on the stove, but finish the dish on the pellet grill for an extra layer of wood fired flavor.

Start by browning the onion and bell pepper in a large skillet in a bit of oil. Once the onion is soft and translucent, add the minced garlic and stir to keep the garlic from burning. Cook for an additional one to two minutes to soften the garlic.

Cook the onions, peppers and garlic in a skillet before adding the venison.

Add one pound of ground venison. Cook, mixing with the onion, until the meat has browned. Add the fire roasted tomatoes, with juice, beef broth, Ro-tel, and chili beans. Stir to combine and bring the mixture to a boil. Add the chili powder, onion powder, salt and pepper. Add the elbow macaroni. Reduce heat to a simmer and cook until the noodles are just al dente. They will continue to cook on the grill.

Simmer the sauce until the pasta is done.

In a disposable aluminum pan, add a layer of Frito corn chips.

Add a layer of chips to the pan then spoon over the chili mixture.

Spoon over the meat and pasta mixture. Top with another layer of corn chips, then sprinkle on 2 cups of shredded cheddar, Colby jack or Mexican cheese blend.

Top the second layer of chips with shredded cheese.

Place the pan on a preheated pellet grill set at 350-degrees. Grill for 20-30 minutes or until the cheese has melted and turned golden brown.

Grill until the cheese is melted and the top is golden brown.

Serve this chili mac with a salad for a complete meal the entire family will love.