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Hunter's Venison Chili

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PREP TIME
10 min
COOKING TIME
160 min
TOTAL TIME
170 min
SERVINGS
16 servings
Dinner U.S.
Hunter's Venison Chili
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 1/2 tablespoons cayenne pepper
  • 1 tablespoon minced garlic
  • 1 1/2 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
  • 1/2 teaspoon dried oregano
  • 1/2 cup masa harina
Instructions
1
Preheat a large cooking vessel, such as a Dutch oven with a capacity of 5 quarts, over a moderate heat setting.
2
Add sliced onions to the vessel and cook until they become soft and translucent, approximately 5 minutes.
3
Introduce diced venison to the pan and cook until it develops a rich brown color, around 10 minutes.
4
Brown diced beef in a separate cooking vessel over moderate heat, taking about 7 to 10 minutes.
5
Add the browned beef to the Dutch oven with the venison, followed by diced pork cooked in the same vessel over moderate heat for 10 to 15 minutes.
6
Add a blend of spices, including chili powder, cayenne pepper, minced garlic, and ground cumin, to the meat mixture in the Dutch oven.
7
Combine these ingredients over moderate heat and stir occasionally until the flavors have melded together, approximately 30 minutes.
8
Stir a mixture of tomato sauce, water, concentrated tomato paste, smoked paprika, chopped parsley, salt, and dried oregano into the meat mixture in the Dutch oven.
9
Bring this mixture to a rolling boil, then reduce the heat to a low simmer and cook for approximately 1 hour.
10
Stir occasionally and add water as needed to maintain the desired consistency.
11
Mix a powder made from corn flour, or masa harina, into the meat mixture in the Dutch oven.
12
Cook until this mixture thickens, taking at least 30 minutes.