Mountain Man Chili
A great tasting chili recipe. Easy to make. mild enough for the kids, yet satisfying enough for the adults."My husband and son enjoyed. I'd cut out half the ground beef for next time." - Stewdebaker
Yield: 6 Ready in 3 hours, 30 minutes
favorite of 434 people 203 people want to try
Verified by stevemur
|2 tablespoonsvegetable; or corn oil|
|2 largeonions; diced|
|4 celery; (up to 6 stalks) diced|
|3 large clovesgarlic; (or 4) minced or crushed through a press|
|3 tablespoonschili powder; (up to 4 tablespoons) (I use 2-3 tbsp Spice Islands and 1-2 tbsp Gebhardt)|
|2 teaspoonsGround cumin|
|1/2 teaspoondried Mexican oregano|
|2 poundsground round; (preferably coarse ground)|
|1 poundground pork, pork sausage, or Chorizo; (or, more ground round)|
|2 teaspoonsseasoned salt; (I use Lawry's)|
|1 8-z cantomato sauce; (I use Hunts)|
|4 15-oz cansstewed tomatoes; (I use Hunts)|
|1 15-oz cankidney beans|
Mountain Man Chili Preparation
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. Add onions, celery, garlic, chili powder(s), cumin, and basil and saute until vegetables are softened and lightly colored, about 10 minutes. Increase heat to medium-high, add half the meat(s) and sprinkle with 1 teaspoon of the seasoned salt. Cook, breaking it up with a wooden spoon, until no longer pink and just beginning to brown, about 4 to 5 minutes. Add remaining meat(s) and sprinkle with remaining 1 teaspoon seasoned salt. Cook, breaking it up with a wooden spoon, until no longer pink, another 4 to 5 minutes.
Stir in tomato sauce, stewed tomatoes, beans, and their juices. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours, stirring occasionally. Remove lid and continue to simmer for another 1 1/2 hours, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and if necessary adjust seasoning with salt. Serve with sour cream, grated cheese, chopped green onions, cilantro and hot pepper sauce, if desired.
Slow Cooker Option: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the tomato sauce, stewed tomatoes and beans, and cook on the high setting for 4 hours.
The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.
If you're a fan of spicy food, try adding a couple seeded and diced jalapeno peppers, or some red pepper flakes and/or cayenne.
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