Hunter’s Chili

Total Time Prep: 20 min. Cook: 1-1/2 hours
Yield 14-18 servings (4-1/2 quarts)
Test Kitchen Approved
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 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

  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.

Nutrition Facts

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

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.
Recipe Creator

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