Best Hunters Chili Recipes

HUNTER'S CHILI

Steps:

• 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.

HUNTER'S CHILI

Steps:

• 1. In a large soup kettle melt 2 Tablespoons of bacon grease, combine the ground beef and venison in the kettle and brown with the green and red bell peppers, yellow onion, garlic,celery,and jalapeño pepper.
• 2. Add the beef bouillon cubes to the 2 cups of hot water to dissolve, then add to mixture.Next add the tomatoes and tomato paste. Simmer mixture for 20 minutes.
• 3. Add all remaining ingredients and simmer 1 1/2 hours...taste if you dare, to adjust spices...sometimes she added a few sliced carrots ,if she had them and 2 raw diced potatoes, if it seamed to spicy or salty...I never tasted this, but the guys sure loved it!

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

BOWER'S HUNTER'S CHILI

Steps:

• Panfry the steak or stew meat in a bit of olive oil. Splash on a little soy sauce, Worcestershire sauce, garlic powder and Grill Mates Montreal seasoning (excellent)on the meat. Then cut up into 1/2 bite size.
• Brown your ground meat in a pan and drain any grease (There will be very little with venison).
• At the same time, in a large pot, put the beans (draining them prior to adding), tomatoes, con carne, chili powder, spaghetti sauce, hot sauce, garlic powder, splash of Tabasco (to taste), pepper, etc. Let this heat on medium-low while browning & seasoning the meat.
• Add both the browned ground meat and cut up steak pieces into the large pot of beans. Let it simmer for about 1/2 of an hour or more. Stir occasionally so as not to scorch the chili at the bottom of the pan.
• Serve with grated cheese (the pre-grated Mexican variety in a bag works well) and corn bread is a nice compliment.

HUNTER'S SWEET 'N SPICY CHILI

Steps:

• 1. Saute ground beef/venison until almost all pink is gone. Pour off fat.
• 2. Add the bell peppers and onions.
• 3. Sauté until slightly soft, but not transparent.
• 4. Then the crushed tomatoes, stewed tomatoes, and tomato sauce.
• 5. Next, add the corn and beans.
• 6. Then add the BBQ sauce and seasonings.
• 7. Cook covered for at least one hour. Taste, then adjust spices as needed.
• 8. Uncover and cook for another 30 min - 1 hour.
• 9. Serve with homemade buttered cornbread.
• 10. What to do with leftovers? Serve over cooked bowtie pasta and top with cheddar cheese and a dollop of sour cream. You will never go back to your old chili recipe!

HUNTER STYLE CHILI

Steps:

• Brown the venison in a heavy skillet over medium-high heat. Remove the meat and transfer to a Crock-Pot, stock pot, or Dutch oven.
• In the same heavy skillet, add the oil, onions, peppers, carrots, and garlic. Cook over medium heat until tender and the vegetables begin to brown. Add the cooked vegetables and the remaining ingredients to the pot and stir to combine. Cover and simmer for 4 hours over low heat. Serve hot in bowls with bread for dipping.