COLONY MOUNTAIN CHILI

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I always wanted to try a chili with beef chunks. My friend made this and brought me a sample. It was delicious! My husband insisted chili has to have ground beef but once he tried it he was hooked! This has now become a favorite in our house and I hope yours too!

Provided by Sharry Murawski

Categories     Beef Soups

Time 8h

Number Of Ingredients 19

1 lb boneless beef sirloin steak, cut into 3/4 inch chunks
4 italian sausage links, casings removed
2 Tbsp olive oil, divided
1 medium onion, chopped
3 clove garlic, minced
2 green onions, thinly sliced
2 tsp beef bouillon granules
1 c boiling water
1 can(s) tomato paste (6oz)
3 Tbsp chili powder
2 Tbsp brown sugar
2 Tbsp worcestershire sauce
2 tsp ground cumin
1 or 2 tsp crushed red pepper flakes
1 tsp salt
1/2 tsp pepper
3 can(s) stewed tomatos, cut up (14 1/2 oz each)
2 can(s) pinto beans, rinsed and drained (15 oz each)
shredded cheddar cheese, optional

Steps:

  • 1. In large skillet, brown the beef and sausage in 1 tablespoon oil, drain.
  • 2. Transfer meat to a 5-quart slow cooker.
  • 3. In same skillet, saute the onion, garlic and green onions in remaining oil until tender. Transfer to slow cooker.
  • 4. 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.
  • 5. Stir in tomatoes and beans. Cover and cook on high for 6-8 hours or until meat is tender. Serve with cheese if desired.

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