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Hunter's Chili

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Hunter's Chili

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  • Makes: 6 servings
  • Prep 35 mins
  • Cook 1 hr

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Ingredients

  • 1 1/2 pounds ground bison, venison, elk, beef *or pork*
  • 1 tablespoon cooking oil
  • 2 medium onions, chopped
  • 1 medium green sweet pepper, chopped
  • 1/2 cup chopped celery
  • 1 14 1/2 - ounce can diced tomatoes
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 15 - ounce can dark red kidney beans
  • 1 15 - ounce can pinto beans

Directions

  1. 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.
  2. 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.

Note

  • If using ground beef or pork, it may be necessary to drain excess fat after browning the meat.

Nutrition Facts

(Hunter's Chili)

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 786, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 48, chol. (mg) 81, iron (mg) 6, sat. fat (g) 1, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 9, calcium (mg) 111, Riboflavin (mg) 0, Niacin (mg) 3, Thiamin (mg) 0, vit. A (IU) 583, pro. (g) 32, cal. (kcal) 309, sugar (g) 5, Fat, total (g) 6, carb. (g) 31, vit. C (mg) 24

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