Best Minnesota Chili Recipes

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

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 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

MINNESOTA GOLF COURSE CHILI

Minnesota Golf Course Chili image

This is the best and easiest chili I have ever had. I make it often and if there are any leftovers I freeze some to pull out for a cold winter day.

Provided by JUDI K.

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ pounds ground beef
3 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 teaspoon crushed garlic
1 (28 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon white sugar
1 cup water, or as needed
2 (15 ounce) cans kidney beans, undrained
1 tablespoon chili powder
salt and pepper to taste

Steps:

In a large pot over medium heat, cook beef until brown. Stir in celery, bell pepper, onion, garlic, tomatoes, tomato paste, sugar, water and beans. Season with chili powder, salt and pepper. Reduce heat and simmer 1 hour.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 31.3 g, Cholesterol 52.3 mg, Fat 14.2 g, Fiber 9.2 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 681.7 mg, Sugar 9.1 g

MINNESOTA CHILI

Minnesota Chili image

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

Ingredients

3 lbs of the cheapest boneless beef roast, you can find, diced into 1/2 to 3/4 inch cubes, all fat and membranes removed
1 tablespoon olive oil
1 large onion, chopped medium
3 garlic cloves, chopped fine
1 tablespoon paprika
1 tablespoon TABASCO® brand Chipotle Pepper Sauce or 1 tablespoon hot sauce
2 teaspoons beef stock powder or 2 teaspoons instant bouillon granules
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle beer (good quality, not lite, dark is best)
1 cup frozen corn kernels
3 potatoes, peeled and cut in 1/2 inch dice
1 teaspoon dried oregano
1 teaspoon fresh ground black pepper
2 tablespoons chili powder
1 teaspoon cumin
1 -2 teaspoon salt, to taste
sour cream
sharp cheddar cheese, grated

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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