Minnesota Chili Food

MINNESOTA HUNTER'S CHILI

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.

MINNESOTA CHILI

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.