Weekend Recipe: Hunter’s Chili

Who says you can't have chili during the summer months ... especially when you're trying to clean out the freezer?

  • 3 lbs. ground big game or beef
  • 1/2 lb. bacon, chopped
  • 3 medium onions, chopped
  • 3 medium green peppers, chopped
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • 2 cans stewed tomatoes
  • 2 T. dried parsley flakes
  • 2 T. chili powder
  • 1 tsp. salt
  • 1 T. black pepper
  • 2 cans kidney beans, undrained
  • 1 can pinto beans in molasses, undrained

In Dutch oven, brown meat over medium heat, stirring occasionally. Remove from heat and set aside. Cook chopped bacon and add to browned meat, reserving bacon grease. Sauté onions, green peppers, celery and garlic in bacon grease until tender. Add tomatoes, parsley, chili powder, salt and pepper to Dutch oven. Heat to boiling, cover and reduce heat. Simmer for 1 hour to blend flavors. Stir in kidney and pinto beans and cook uncovered for 30 minutes. Serve with garlic toast.

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