MOUNTAINMAN CHILI
This recipe has been in my family for a long time. In fact, my mom used to can this and I would lake it on Boy Scout trips. Open a couple of cans of beans, dump a jar of this in it, and the whole troop chowed down. Good on chili-burgers, nachos, whatever.
Provided by rontaylor1998
Categories One Dish Meal
Time 4h30m
Yield 3 quarts, 8-12 serving(s)
Number Of Ingredients 17
Steps:
- In a large Dutch oven, cook venison and beef until brown and crumbly.
- Add broth and boil slowly for 30 minutes, uncovered.
- Add all of the remaining ingredients, stir to blend and bring to a full boil.
- Reduce heat and simmer slowly uncovered for 3-6 hours, uncovered. Mixture will thicken as it reduces.
- Add more beef broth if necessary to keep meat barely covered.
- Remove bay leaves.
- Serve with sides of sour cream, shredded mild cheddar cheese,and diced onion.
- Also good over steamed rice, or add chili beans if you wish.
- NOTE: This recipe is best if prepared and then cooled overnight, reheating and simmer the following day; the longer it simmers, the better it tastes.
Nutrition Facts : Calories 585, Fat 45.5, SaturatedFat 18.8, Cholesterol 151.4, Sodium 1706.8, Carbohydrate 10.1, Fiber 4.1, Sugar 3.2, Protein 34.5
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SPICY MONTANA CHILI
This thick and chunky chili has some kick to it. I like to top it with shredded cheddar and then serve it with a side of cornbread. -Donna Evaro, Casper, Wyoming
Provided by Taste of Home
Categories Lunch
Time 5h30m
Yield 8 servings (about 2-1/2 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 920mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 28g protein.
COLONY MOUNTAIN CHILI
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
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 :
MOUNTAIN MAN STEW
A hearty stew! Invented in the mountains of Pennsylvania. Serve with bread and butter.
Provided by Mike
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In a large, deep skillet over medium heat, cook bell pepper, onion, carrots and mushrooms in butter, until onion is translucent. Stir in garlic powder, Italian seasoning, salt, pepper and beef. Cover and cook over low heat until vegetables are softened and meat is browned, stirring frequently.
- Meanwhile, place potatoes in a 2-quart saucepan and cover with water. Bring to a boil and cook until tender, 15 minutes. Drain and stir potatoes into vegetable mixture.
- Pour 1 1/2 quarts water into the 2-quart saucepan and dissolve the bouillon in the water. Bring to a boil, then remove from heat.
- In a large mixing bowl or stock pot, carefully combine broth and vegetable mixture until well combined. Serve hot.
Nutrition Facts : Calories 915.7 calories, Carbohydrate 71.6 g, Cholesterol 167.7 mg, Fat 57.5 g, Fiber 13.8 g, Protein 32.5 g, SaturatedFat 31 g, Sodium 1515 mg, Sugar 13.8 g
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