October 2, 2010

Hunter's Chili

Julie Roberts, Smyrna, Georgia
Ground beef, bratwurst, veggies, beans and plenty of herbs and seasonings make this heartwarming addition to any gathering. As soon as hunting season begins, you can find this spicy chili brewing in my kitchen.

    1 lb. uncooked bratwurst
    1 lb. ground beef
    2 cups. chopped onion
    1 large green pepper, chopped
    4 cups. water
    1 to 2 garlic cloves, minced
    1 can. (6oz) tomato sauce
    1 can. (28oz) diced tomatoes, undrained
    1 can. (8oz) tomato sauce
    2 cans. (16 oz. each) kidney beans, rinsed and drained
    1 can. (15-1/4oz) whole kernel corn, drained
    1 can (15oz) pinto beans, rinsed and drained
    2 cans. ( 4 oz. each) mushroom stems and pieces, drained
    3 T. chili powder
    1 T. paprika
    1 tsp. ground cumin
    1 tsp. dried oregano
    1 tsp. salt
    1/2 tsp. pepper
    1/4 tsp. cayenne pepper
    1/4 tsp. 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. Remove bay leaves before serving.
serves: 14-18 ( 4-1/2 quarts)