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!
MINNESOTA HUNTER'S CHILI
Not terribly spicy, this hunter's chili can be kicked up with hot sauce for those who like it hotter, but is pretty flavorful. Beef can be used instead of game. Freezes well and makes a wonderful day-in-camp campfire meal. Serve over rice or mix in cooked pinto beans.
Provided by Danno
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h50m
Yield 16
Number Of Ingredients 17
Steps:
- Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion and cook until tender, about 5 minutes. Add venison and brown well, about 10 minutes.
- Brown beef in a separate skillet over medium heat, 7 to 10 minutes; add to Dutch oven with venison. Brown pork in the skillet over medium heat, 10 to 15 minutes; add to Dutch oven with meat mixture. Add chili powder, cayenne pepper, garlic, and cumin. Cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.
- Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into the meat mixture in the Dutch oven. Bring to a boil. Reduce heat to a simmer and cook for about 1 hour. Stir occasionally and add water as needed.
- Mix masa harina into the meat mixture in the Dutch oven; cook until thickened, at least 30 minutes. Add more water as needed.
Nutrition Facts : Calories 332 calories, Carbohydrate 9.7 g, Cholesterol 115.8 mg, Fat 17.6 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 6.5 g, Sodium 755.4 mg, Sugar 3.6 g
GUY'S TEXAS CHILI
Steps:
- Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
- In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
- Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.
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
PITTSBURGH HUNTER'S CHILI
This recipe won me 1st Place at our local sport's bar!!! The longer you cook it...the better it is!
Provided by Giana Martino
Categories Other Soups
Time 7h
Number Of Ingredients 19
Steps:
- 1. In a large frying pan, place hamburger,italian sausage (out of casing), polish sausage & bacon, and fry, drain.Set aside.
- 2. Chop up peppers, onions and potatoes. Set aside.
- 3. In a large crock pot, add your meat mixture, all peppers, add tomato paste, crushed tomatoes and diced tomatoes. Mix well.
- 4. Add all seasonings, horseradish, and potatoes, mix well. Allow to simmer in crock pot. The longer it cooks, the better it is!
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.
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