Pittsburgh Hunters Chili Recipes

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.

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!

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!

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!

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.

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.

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.