- 1 pound uncooked Johnsonville® Original Bratwurst
- 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
- 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. Yield: 14-18 servings (4-1/2 quarts).
Originally published as Hunter's Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p7
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Reviewed May. 30, 2012
"I've had this many times. It's a little spicy for me, but too good to alter the recipe. It's perfect for a cold night."