Colony Mountain Chili Recipes

Steps:

• In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink, 5-7 minutes; crumble beef; drain., Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes, tomato juice, jalapenos, garlic, cumin, chili powder, salt and cayenne. Cover and cook on low for 5-6 hours or until heated through. If desired, top with shredded cheddar cheese.

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

Steps:

• 1. In larg skillet brown the beef and sausage in 1 tablespoon oil. drain
• 2. Transfer meat to a 5 quart slow cooker.
• 3. In the same skillet saute the onio, garlic and green onion in remaining oil until tender. Transfer to slow cooker.
• 4. In small bowl dissolve bouilon in water. Stir in tomato paste, chili powder, brown sugar, worcestshire sauce, and other seasonings till well blended. Add to slow cooker.
• 5. Stir in tomatos and beans.
• 6. Cover and cook on high for 6 ot 8 hours or until the meat is tender.
• 7. Serve iwht cheese if desired.

Steps:

• In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink, breaking meat into crumbles. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa, sauces, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Discard bay leaves. Serve with spaghetti. If desired, garnish with cheese, sour cream, tomatoes and onions.