Hunter’s Chili

Name: Hunter's Chili
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 14-18 servings (4-1/2 quarts).
Ingredients: 1 pound Johnsonville® Original Brats; 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

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.

Ingredients

1 pound Johnsonville® Original Brats
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.