HUNTER'S CHILI
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.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 14-18 servings (4-1/2 quarts).
Number Of Ingredients 22
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.
Nutrition Facts : Calories 212 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 584mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 13g protein.
HUNTER'S SWEET 'N SPICY CHILI
This venison chili is a great recipe for someone that's new to cooking venison. Using venison and beef takes away the gamey flavor some people find from venison. The combination of savory and sweet with a punch of spice makes this the perfect chili. We loved the addition of corn and BBQ sauce. They add a bit of sweetness....
Provided by Leah O'Connell
Categories Chili
Time 1h50m
Number Of Ingredients 16
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!
BOWER'S HUNTER'S CHILI
I was given this recipe by one of my ex-husband's friend who is an avid hunter and obviously a great cook! This is a great chili recipe whether you use venison or beef--or any combination of the two!
Provided by Likkel
Categories Deer
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 372.9, Fat 5.1, SaturatedFat 1.7, Cholesterol 49.9, Sodium 649, Carbohydrate 52, Fiber 15.7, Sugar 5.6, Protein 30.8
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.
HUNTER'S CHILI
My dad loved this chili and he liked it spicy hot! He and my Uncle Jim W. loved it when my mom made it- my Uncle loved to go deer hunting. Dad mostly liked to eat the chili..LOL
Provided by Pat Duran
Categories Cream Soups
Time 1h55m
Number Of Ingredients 18
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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love