For a spicier chili, increase the amount of cayenne pepper or add a pinch of red pepper flakes. Feel free to substitute ground beef for the venison if desired. For a richer flavor, use a high-quality smoked paprika. This chili freezes exceptionally well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Serve over rice, with a dollop of sour cream, or with your favorite toppings like shredded cheese, chopped onions, and a sprinkle of fresh cilantro.
Minnesota Hunter's Chili
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PREP TIME10 mins
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COOK TIME2 hrs 40 mins
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TOTAL TIME2 hrs 50 mins
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SERVING16 People
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VIEWS7
Embrace the heartiness of the North with this robust and flavorful chili. This dish is a symphony of ground meats, aromatic spices, and rich tomato essence, simmered to perfection. Ideal for a chilly evening or a campfire gathering, it's a culinary hug in a bowl.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol116 mg
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Fiber3 g
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Protein33 g
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Saturated Fat7 g
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Sodium755 mg
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Sugar4 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a 5-quart Dutch oven, heat bacon fat over medium heat. Add the chopped red onion and cook until softened and translucent, about 5 minutes.
02
StepAdd the coarsely ground venison and cook, breaking it up with a spoon, until well browned on all sides, about 10 minutes.
03
StepIn a separate skillet, cook the coarsely ground pork over medium heat until browned, approximately 10-15 minutes. Transfer the pork to the Dutch oven with the venison.
04
StepCook the ground beef in the same skillet over medium heat until browned, about 7-10 minutes. Transfer the beef to the Dutch oven with the venison and pork.
05
StepStir in the chili powder, cayenne pepper, minced garlic, and ground cumin. Cook, stirring occasionally, until the spices are fragrant and well combined with the meat mixture, about 30 minutes.
06
StepPour in the tomato sauce and water. Add the tomato paste, paprika, dried parsley, kosher salt, and dried oregano. Stir well to combine. Bring the mixture to a boil, then reduce heat to a gentle simmer.
07
StepSimmer, uncovered, for about 1 hour, stirring occasionally and adding more water as needed to maintain the desired consistency.
08
StepStir in the masa harina to thicken the chili. Cook for at least 30 minutes, or until the chili has reached your desired thickness. Add more water as needed to prevent it from becoming too thick.
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RECIPE REVIEWS
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Alvena Macejkovic
Jul 2, 2025This recipe is a keeper! My family loves it.
Yazmin Ward
Jul 1, 2025I made this for a camping trip, and it was a huge hit. Easy to make ahead and reheat.
Olga Schumm
Jun 30, 2025I added a can of black beans, and it was delicious!
Kirsten Beahan
Jun 28, 2025This chili is fantastic! The venison adds a unique depth of flavor.
Simeon Stehr
Jun 27, 2025I used ground turkey instead of beef, and it was still amazing.
Tad Lowe
Jun 27, 2025The perfect balance of spices. Not too hot, but plenty of flavor.