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Bratwurst Chili

1 pound uncooked bratwurst
1 pound ground beef
2 cups chopped onion
1 large green pepper, chopped
4 cups water
1 to 2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cans (4 ounces each) mushroom stems and pieces, drained
3 tablespoons chili powder
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
2 bay leaves

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. Remove bay leaves before serving. Makes 14-18 servings (4-1/2 quarts).