Best Hunter Style Chili Recipes

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MINNESOTA HUNTER'S CHILI



Minnesota Hunter's Chili image

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

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 ½ tablespoons cayenne pepper
1 tablespoon minced 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

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

BOWER'S HUNTER'S CHILI



Bower's Hunter's Chili image

I was given this recipe by one of my ex-husband's friend who is an avid hunter and obviously a great cook! This is a great chili recipe whether you use venison or beef--or any combination of the two!

Provided by Likkel

Categories     Deer

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 13

2 lbs venison steak or 2 lbs beef steaks
1 lb ground venison or 1 lb ground beef
4 (16 ounce) cans kidney beans
4 (16 ounce) cans black beans
2 (16 ounce) cans red beans
2 (16 ounce) cans chili beans
2 (16 ounce) cans chili con carne, with no beans (for texture)
4 (16 ounce) cans tomatoes, chopped
1 (32 ounce) jar spaghetti sauce (Classico with basil)
3 tablespoons chili powder
2 tablespoons garlic powder
4 ounces hot sauce (It's not that hot with all the other ingredients)
1 teaspoon black pepper

Steps:

  • Panfry the steak or stew meat in a bit of olive oil. Splash on a little soy sauce, Worcestershire sauce, garlic powder and Grill Mates Montreal seasoning (excellent)on the meat. Then cut up into 1/2 bite size.
  • Brown your ground meat in a pan and drain any grease (There will be very little with venison).
  • At the same time, in a large pot, put the beans (draining them prior to adding), tomatoes, con carne, chili powder, spaghetti sauce, hot sauce, garlic powder, splash of Tabasco (to taste), pepper, etc. Let this heat on medium-low while browning & seasoning the meat.
  • Add both the browned ground meat and cut up steak pieces into the large pot of beans. Let it simmer for about 1/2 of an hour or more. Stir occasionally so as not to scorch the chili at the bottom of the pan.
  • Serve with grated cheese (the pre-grated Mexican variety in a bag works well) and corn bread is a nice compliment.

Nutrition Facts : Calories 372.9, Fat 5.1, SaturatedFat 1.7, Cholesterol 49.9, Sodium 649, Carbohydrate 52, Fiber 15.7, Sugar 5.6, Protein 30.8

HUNTER STYLE CHILI



Hunter Style Chili image

Categories     Bread     Sauce     Simmer

Yield serves 8

Number Of Ingredients 14

3 pounds ground venison
1 tablespoon vegetable oil
3 large yellow onions, coarsely chopped
3 large green bell peppers, seeded, deribbed, and coarsely chopped
3 large carrots, shredded (1 1/2 cups)
3 cloves garlic, crushed
3 teaspoons beef bouillon
3 tablespoons chili powder
3 teaspoons ground cumin
3 teaspoons dried oregano
1/2 teaspoon red cayenne pepper
1 teaspoon hot sauce
2 (28-ounce) cans tomato sauce
1 (28-ounce) can kidney beans, drained

Steps:

  • Brown the venison in a heavy skillet over medium-high heat. Remove the meat and transfer to a Crock-Pot, stock pot, or Dutch oven.
  • In the same heavy skillet, add the oil, onions, peppers, carrots, and garlic. Cook over medium heat until tender and the vegetables begin to brown. Add the cooked vegetables and the remaining ingredients to the pot and stir to combine. Cover and simmer for 4 hours over low heat. Serve hot in bowls with bread for dipping.

HUNTER'S CHILI



Hunter's Chili image

As soon as hunting season begins here, you can find this spicy chili brewing in our kitchen. It's a great way to warmly welcome folks in from the cold.

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 14-18 servings (4-1/2 quarts).

Number Of Ingredients 22

1 pound uncooked bratwurst links
1 pound ground beef
2 cups chopped onions
1 large green pepper, chopped
4 cups water
1 to 2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons chili powder
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
2 bay leaves

Steps:

  • In a 6-qt. Dutch oven or soup kettle over medium heat, brown bratwurst; drain. Remove and thinly slice; return to pan along with beef, onion and green pepper. , Cook over medium heat until beef is browned and onion is tender; drain. Add all remaining ingredients. Cover and simmer for 1-2 hours. Discard bay leaves before serving.

Nutrition Facts : Calories 212 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 584mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 13g protein.

HUNTER'S CHILI



Hunter's Chili image

My dad loved this chili and he liked it spicy hot! He and my Uncle Jim W. loved it when my mom made it- my Uncle loved to go deer hunting. Dad mostly liked to eat the chili..LOL

Provided by Pat Duran

Categories     Cream Soups

Time 1h55m

Number Of Ingredients 18

1 1/2 lb lean ground beef
6 lb ground venison
3 clove garlic, minced
2 medium yellow onions, chopped
2 medium green bell peppers, chopped
1 medium red bell pepper,chopped
3 stalk(s) celery ribs,chopped
1 Tbsp jalapeño peppers, chopped
8 beef bouillon, cubes
2 c water
2 c stewed tomatoes
36 oz tomato paste
5 Tbsp cumin
1/2 tsp each of oregano and cinnamon and onion powder
2 small dried chillies, optional
1/2 tsp each of cayenne red pepper and chili powder
2 qt water
12 oz beer, not lite

Steps:

  • 1. In a large soup kettle melt 2 Tablespoons of bacon grease, combine the ground beef and venison in the kettle and brown with the green and red bell peppers, yellow onion, garlic,celery,and jalapeño pepper.
  • 2. Add the beef bouillon cubes to the 2 cups of hot water to dissolve, then add to mixture.Next add the tomatoes and tomato paste. Simmer mixture for 20 minutes.
  • 3. Add all remaining ingredients and simmer 1 1/2 hours...taste if you dare, to adjust spices...sometimes she added a few sliced carrots ,if she had them and 2 raw diced potatoes, if it seamed to spicy or salty...I never tasted this, but the guys sure loved it!

PITTSBURGH HUNTER'S CHILI



Pittsburgh Hunter's Chili image

This recipe won me 1st Place at our local sport's bar!!! The longer you cook it...the better it is!

Provided by Giana Martino

Categories     Other Soups

Time 7h

Number Of Ingredients 19

1 lb hamburger
1 lb italian sausage, no casings
1 lb polish sausage, slice in circles, then cut cross ways
1 lb bacon, cooked, cut into pieces
2 large green peppers, chopped coarsely
2 large red peppers, chopped coarsely
2 large onions, chopped
1 small can of tomato paste
2 large cans crushed tomatoes
1 large can diced tomatoes
5-6 large potatoes, cut into small pieces
1 Tbsp smoked black pepper
1 Tbsp cumin
2 pkg con azafran saffron
chili powder to taste
2 Tbsp horseradish
1 c red merlot wine
salt to taste
6-8 clove garlic...minced

Steps:

  • 1. In a large frying pan, place hamburger,italian sausage (out of casing), polish sausage & bacon, and fry, drain.Set aside.
  • 2. Chop up peppers, onions and potatoes. Set aside.
  • 3. In a large crock pot, add your meat mixture, all peppers, add tomato paste, crushed tomatoes and diced tomatoes. Mix well.
  • 4. Add all seasonings, horseradish, and potatoes, mix well. Allow to simmer in crock pot. The longer it cooks, the better it is!

HUNTER'S SWEET 'N SPICY CHILI



Hunter's Sweet 'n Spicy Chili image

This venison chili is a great recipe for someone that's new to cooking venison. Using venison and beef takes away the gamey flavor some people find from venison. The combination of savory and sweet with a punch of spice makes this the perfect chili. We loved the addition of corn and BBQ sauce. They add a bit of sweetness....

Provided by Leah O'Connell

Categories     Chili

Time 1h50m

Number Of Ingredients 16

2 lb venison/ground beef mixture (equal parts of each)
1 large onion, chopped
1 large green pepper
1 can(s) crushed tomatoes, 28 oz.
1 can(s) stewed tomatoes, 14.5 oz.
1 can(s) tomato sauce, 15 oz.
1 can(s) corn, drained well, 15 oz.
1 can(s) black beans, rinsed and drained, 15 oz.
1 can(s) chili seasoned red kidney beans, not drained, 16 oz.
1/8 c Sweet Baby Ray's Original BBQ Sauce
1/8 c sugar, granulated
1 tsp cumin, ground
1/2 tsp each of garlic powder, parsley, and salt
1/4 tsp each of black pepper and cayenne pepper
about 1/4 tsp each of oregano, Italian seasoning, and basil
1/2 Tbsp chili powder

Steps:

  • 1. Saute ground beef/venison until almost all pink is gone. Pour off fat.
  • 2. Add the bell peppers and onions.
  • 3. Sauté until slightly soft, but not transparent.
  • 4. Then the crushed tomatoes, stewed tomatoes, and tomato sauce.
  • 5. Next, add the corn and beans.
  • 6. Then add the BBQ sauce and seasonings.
  • 7. Cook covered for at least one hour. Taste, then adjust spices as needed.
  • 8. Uncover and cook for another 30 min - 1 hour.
  • 9. Serve with homemade buttered cornbread.
  • 10. What to do with leftovers? Serve over cooked bowtie pasta and top with cheddar cheese and a dollop of sour cream. You will never go back to your old chili recipe!

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