Hunter's Chili Recipe

4.5 1 3
Hunter's Chili Recipe
Hunter's Chili Recipe photo by Taste of Home
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Hunter's Chili Recipe

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4.5 1 3
Publisher Photo
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.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

1 cup: 212 calories, 9g fat (3g saturated fat), 27mg cholesterol, 584mg sodium, 19g carbohydrate (7g sugars, 5g fiber), 13g protein.

  • 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
  1. 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.
  2. 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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MY REVIEW
deannasnz User ID: 6542477 48334
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."

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