Minnesota Hunter’s Chili
Course: PorkCuisine: EuropeanPrep Time
10 mins
Cook Time
2
minutesTotal Time
2
minutesServings
16
Yield
4 1/2 quarts
Ingredients
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
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
Directions
- 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.
- 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 the 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.
- 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.
- Mix masa harina into the meat mixture in the Dutch oven; cook until thickened, at least 30 minutes. Add more water as needed.
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