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Hunter's Chili

Hunter's Chili
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.
18 ServingsPrep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 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

Directions

  • In a 6-qt. Dutch oven or soup kettle over medium heat, brown
© Taste of Home 2013

2 of 2

Hunter's Chili (continued)

Directions (continued)

  • 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. Yield: 14-18 servings
  • (4-1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 212 calories, 9 g fat (3 g saturated fat), 27 mg cholesterol, 584 mg sodium, 19 g carbohydrate, 5 g fiber, 13 g protein.
© Taste of Home 2013