Hunters Chili Food

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.

MINNESOTA HUNTER'S CHILI

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.

HUNTER'S BEET CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Spread beets out in a single layer on the prepared baking sheet. Brush beets on both sides with olive oil and season with salt and pepper.
• Bake in the preheated oven for 15 minutes. Turn beets and continue cooking until crisp, another 15 to 20 minutes. Transfer chips to a wire rack to cool.

RYDER'S TURKEY CHILI

Steps:

• Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
• Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
• Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.

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!

HUNTER'S CHILI

Steps:

• In a 4- to 5-quart Dutch oven, brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, onions, sweet pepper, and celery to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.
• Add the undrained tomatoes, parsley flakes, chili powder, salt, garlic powder, and black pepper to the meat mixture. Stir in undrained beans. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours, stirring occasionally. Makes 6 sevings.

PITTSBURGH HUNTER'S CHILI

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'S GOULASH

Steps:

• Fry bacon until almost crisp; drain.
• Add crumbled ground beef and onion; brown evenly and drain.
• Stir in beans and tomatoes.
• Add chili powder and cumin.
• Season to taste with salt and pepper.
• Bring to boil.
• Reduce heat, cover and simmer 45 minutes to 1 hour.
• Grease upper inside edge of a 2 qt casserole dish.
• Spoon in hot mixture.
• Combine all corn bread topping ingredients and mix until smooth.
• Spoon over meat mixture.
• Bake in a preheated 425 degree oven 25 to 30 minutes.

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.