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.
Provided by Danno
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h50m
Yield 16
Number Of Ingredients 17
Steps:
- 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 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.
Nutrition Facts : Calories 332 calories, Carbohydrate 9.7 g, Cholesterol 115.8 mg, Fat 17.6 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 6.5 g, Sodium 755.4 mg, Sugar 3.6 g
MINNESOTA CHILI
The best thing to eat after sweeping snow from your roof, chipping ice off your steps, and knocking down icicles. I know chili didn't originate in Minnesota, but it should have! While this isn't a "true" chili, according to purists, it is a tasty stew-type soup, guaranteed to warm your "cockles" (of the heart or otherwise!)
Provided by Vina7737
Categories Meat
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In dutch oven, heat oil over medium heat.
- Add beef and brown for two minutes.
- Add onions and garlic; saute, stirring for 1 minute.
- Add the tomato sauce, Tabasco, stock base, and paprika.
- Stir to combine well.
- Add the beer, stir again, and bring to a boil.
- Cover and simmer over low heat for 1 1/2 hours, or cover and put into 325 degree oven for the same amount of time.
- Uncover and add potatoes, oregano, pepper, chili powder, cumin, and salt.
- Stir to combine.
- Cover and cook another 45 minutes.
- Add corn, stir and cook for a final 15 minutes.
- Spoon into bowls and top with a dollop of sour cream and a sprinkle of cheese.
- Serve hot.
- (I've also made this in a crock-pot, only sauteing the beef first. Add all ingredients except sour cream and cheese, and cook on low for 6-8 hours. It's still very good, but the original version has the best taste and texture.) The amounts of Tabasco and chili powder are minimums; add more to suit your taste.
- If made to recipe, the result will be spicy and flavorful; not spicy/hot.
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