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The hunter’s chili recipe is designed to be mildly spiced, making it suitable for a wide range
of palates. However, if you enjoy a bit more heat, you can easily kick it up a notch by adding
your favorite hot sauce. Despite its gentle heat, this chili is rich in flavor, and for those who
prefer, beef can be used as a substitute for game meat .The chili freezes exceptionally well,
making it a convenient option for meal prep or future meals. It’s an ideal choice for a
campfire meal during a day at camp, providing warmth and comfort. For serving
suggestions, you can ladle it over a bed of rice or mix in some cooked pinto beans to
enhance its heartiness and create a more filling fish.
Prep | Cook |Serves
10 min | 2 hrs 40 mins | 16
Ingredients:
● 1 large red onion, chopped fine
● 4 tablespoons bacon fat
● 1 pound coarsely ground beef
● 2 pound coarsely ground venison
● 3 pounds coarsely ground pork
● 3 tablespoons chili powder
● 1 ½ teaspoons cayenne pepper
● 1 tablespoon mince 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:
Step: 1
In a 5-quart Dutch oven, warm the bacon fat over medium heat. Once hot, add the onion and
saute until it becomes tender, which should take around 5 minutes. Next, add the venison to
the pot and cook until it is well browned, approximately 10 minutes.
step 2
In a separate skillet, brown the beef over medium heat for 7 to 10 minutes before
transferring it to the Dutch oven with the venison. Using the same skillet, brown the pork
over medium heat for 10 tom15 minutes and then add it to the Dutch oven with the rest of
the meat. Stir in the chili powder, cayenne pepper, garlic and cumin. Allow the mixture to
cook over medium heat, stirring occasionally, until the flavors meld together, which should
take about 30 minutes.
step ;3
Mix the tomato sauce, water, tomato paste, paprika, parsley, salt and oregano into the meat
mixture in the Dutch oven. Bring everything to a boil, then lower the heat to a simmer. Let it
cook for about an hour, stirring occasionally and adding water as needed to maintain the
desired consistency.
Step 4:
Stir masa harina into the meat mixture in the Dutch oven and cook until the chili thickens, for
at least 30 minutes. Add additional water as needed to achieve the desired consistency.
Nutrition Facts
(Per serving)
332 18g
Calories Fat
10g 33g
Carbs Protein
… your food is ready…
