Rocky Mountain Chili Recipes

ROCKY MOUNTAIN CAMPFIRE CHILI

Rocky Mountain Campfire Chili image

Make and share this Rocky Mountain Campfire Chili recipe from Food.com.

Provided by NELady

Categories Beans

Time 4h10m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs ground beef (can substitute elk, deer, or have a mix)
2 medium yellow onions, chopped
2 garlic cloves, minced
oil
1 (16 ounce) can tomatoes, broken up
4 tablespoons tomato paste
4 ounces diced green chilies
2 pickled jalapeno peppers, chopped (optional)
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon oregano
2 (14 1/2 ounce) cans beef broth
5 cups water
1 (15 ounce) can pinto beans

Steps:

Brown mean with onions and garlic in small amount of oil. Add tomatoes, tomato paste, chilies, jalapenos, seasonings, beef broth, and water. Bring mixture to a boil. Reduce heat to low and cook 4-5 hours, stirring occasionally. Adjust seasonings, if necessary. Add beans during last 30 minutes of cooking. Serve hot in bowls with an assortment of condiments such as grated cheeses, sliced olives, pico de gallo, chopped onions, etc.

Nutrition Facts : Calories 507.2, Fat 25.5, SaturatedFat 9.1, Cholesterol 104.2, Sodium 1905.5, Carbohydrate 30.7, Fiber 9.9, Sugar 6, Protein 40.3

COLONY MOUNTAIN CHILI

Colony Mountain Chili image

My husband created this chili for a local cooking contest, and it won the People's Choice award. It's loaded with beef, Italian sausage, tomatoes and beans and seasoned with chili powder, cumin and red pepper flakes for zip. -Marjorie O'Dell Bow, Washington

Provided by Taste of Home

Categories Lunch

Time 6h25m

Yield 10 servings.

Number Of Ingredients 19

Ingredients

1 pound beef top sirloin steak, cut into 3/4-inch cubes
4 Italian sausage links, casings removed and cut into 3/4-inch slices
2 tablespoons olive oil, divided
1 medium onion, chopped
2 green onions, thinly sliced
3 garlic cloves, minced
2 teaspoons beef bouillon granules
1 cup boiling water
1 can (6 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) stewed tomatoes, cut up
2 cans (15 ounces each) pinto beans, rinsed and drained
Shredded cheddar cheese

Steps:

In a large skillet, brown the beef and sausage in 1 tablespoon oil; drain. Transfer meat to a 5-qt. slow cooker. In the same skillet, saute onion and green onions in remaining oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker., In a small bowl, dissolve bouillon in water. Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended; add to slow cooker. Stir in tomatoes and beans. Cover and cook on high for 6-8 hours or until the meat is tender. Serve with cheese if desired.

Nutrition Facts :

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