Hunter’s Chili
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 14-18 servings (4-1/2 quarts).
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
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1 pound uncooked bratwurst links
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1 pound ground beef
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2 cups chopped onions
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1 large green pepper, chopped
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4 cups water
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1 to 2 garlic cloves, minced
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1 can (6 ounces) tomato paste
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1 can (28 ounces) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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2 cans (16 ounces each) kidney beans, rinsed and drained
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (15 ounces) pinto beans, rinsed and drained
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2 cans (4 ounces each) mushroom stems and pieces, drained
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3 tablespoons chili powder
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1 tablespoon paprika
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon cayenne pepper
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1/4 teaspoon crushed red pepper flakes
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2 bay leaves
Directions
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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.
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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.
Nutrition Facts
1 cup: 212 calories, 9g fat (3g saturated fat), 27mg cholesterol, 584mg sodium, 19g carbohydrate (7g sugars, 5g fiber), 13g protein.
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