Minnesota Hunter’s Chili

This Minnesota hunter’s chili recipe is not too spicy. You can kick it up with hot sauce for those who like it hotter, but it is pretty flavorful. You can use beef instead of game, too. It freezes well and makes a wonderful day-in-camp campfire meal. Serve it over rice or mix in cooked pinto beans.

Preparation Details

Prep Time: 10 mins

Cook Time: 2 hrs 40 mins

Total Time: 2 hrs 50 mins

Servings: 16

Ingredients

• 4 tablespoons bacon fat
• 1 large red onion, chopped fine
• 2 pounds coarsely ground venison
• 3 pounds coarsely ground pork
• 1 pound coarsely ground beef
• 3 tablespoons chili powder
• 1 ½ tablespoons cayenne pepper
• 1 tablespoon minced garlic
• 1 ½ teaspoons ground cumin
• 3 (8 ounce) cans tomato sauce
• 2 cups water
• 1 (6 ounce) can tomato paste
• 2 tablespoons paprika
• 2 tablespoons dried parsley
• 1 tablespoon kosher salt
• ½ teaspoon dried oregano
• ½ cup masa harina

Steps

1. Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion; cook until tender, about 5 minutes. Add venison; cook until well browned, about 10 minutes.
2. Meanwhile, cook pork in a separate skillet over medium heat until browned, 10 to 15 minutes; transfer to Dutch oven. Cook beef in the same skillet over medium heat until browned, 7 to 10 minutes; transfer to Dutch oven.
3. Stir chili powder, cayenne pepper, garlic, and cumin into meat mixture; cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.
4. Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into meat mixture. Bring to a boil. Reduce heat to a simmer; cook for about 1 hour. Stir occasionally and add water as needed.
5. Stir masa harina into chili; cook until thickened, at least 30 minutes. Add more water as needed.