Minnesota Hunter's Chili

Not terribly spicy, this hunter's chili can be kicked up with hot sauce for those who like it hotter, but is pretty flavorful. Beef can be used instead of game. Freezes well and makes a wonderful day-in-camp campfire meal. Serve over rice or mix in cooked pinto beans.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 332 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion and cook until tender, about 5 minutes. Add venison and brown well, about 10 minutes.

Step 2

Brown beef in a separate skillet over medium heat, 7 to 10 minutes; add to Dutch oven with venison. Brown pork in the skillet over medium heat, 10 to 15 minutes; add to Dutch oven with meat mixture. Add chili powder, cayenne pepper, garlic, and cumin. Cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.

Step 3

Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into the meat mixture in the Dutch oven. Bring to a boil. Reduce heat to a simmer and cook for about 1 hour. Stir occasionally and add water as needed.

Step 4

Mix masa harina into the meat mixture in the Dutch oven; cook until thickened, at least 30 minutes. Add more water as needed.