Hunter’S Chili

• 1 pound uncooked bratwurst links
• 1 pound ground beef
• 2 cups chopped onions
• 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

1. 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.
2. 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.

bratwurst links, ground beef, onions, green pepper, water, garlic, tomato paste, tomatoes, tomato sauce, kidney beans, whole kernel corn, pinto beans, mushroom stems, chili powder, paprika, ground cumin, oregano, salt, pepper, cayenne pepper, red pepper, bay leaves

Taken from www.tasteofhome.com/recipes/hunter-s-chili/ (may not work)