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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hunter’s Chili Recipe

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This recipe for Hunter’s Chili is from The Gobler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs ground venison or beef
3 medium onions, chopped
3 medium green peppers, chopped
½ cup chopped celery
2 tbsp bacon drippings or vegetable oil
1(28oz)can whole tomatoes, drained
2 (15 1/2oz) can kidney beans, undrained
1 (16oz) can pinto beans, undrained
2 tbsp dried parsley flakes
2 tbsp chili powder
1 tsp salt
1 tsp pepper
½ tsp garlic powder
Shredded cheese
Sour Cream
Crackers
Directions:
Directions:
In large skillet, brown meat over medium heat, stirring to break up. Remove from heat; set aside. In a large pot saute onions, peppers, and celery in bacon drippings until tender. Add browned meat and remaining ingredients except cheddar cheese, sour cream and crackers. Simmer 1 ½ to 2 hours, stirring occasionally; if chili seems to be getting to dry, add some water or tomato juice. Set out bowls of cheddar cheese, sour cream and crackers to top chili.

 

 

 

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