It is most likely safe if it cooled properly, but cut out as much of the affected meat as possible. And you will want to specially mark your packages, in case it tastes bad. Even with a little bad taste, it might be good enough for chile. Washing it might not have been the best thing to do - better to let the blood clean it out and cut out affected areas. I had a gut shot deer years back that I washed as you did - it had a pretty strong taste, but it was edible.