Ingredients
1 pound uncooked bratwurst links1 pound ground beef2 cups chopped onions1 large green pepper, chopped4 cups water1 to 2 garlic cloves, minced1 can (6 ounces) tomato paste1 can (28 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce2 cans (16 ounces each) kidney beans, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained1 can (15 ounces) pinto beans, rinsed and drained2 cans (4 ounces each) mushroom stems and pieces, drained3 tablespoons chili powder1 tablespoon paprika1 teaspoon ground cumin1 teaspoon dried oregano1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon cayenne pepper1/4 teaspoon crushed red pepper flakes2 bay leaves
Preparation
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. Discard bay leaves before serving.
