Mountain Man Chili

Mountain Man Chili

Ready in 3 hours
5 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Mountain Man Chili"

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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

Ingredients

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2 tablespoons vegetable; or corn oil
2 large onions; diced
4 celery; (up to 6 stalks) diced
3 large cloves garlic; (or 4) minced or crushed through a press
3 tablespoons chili powder; (up to 4 tablespoons) (I use 2-3 tbsp Spice Islands and 1-2 tbsp Gebhardt)
2 teaspoons Ground cumin
1/2 teaspoon dried Mexican oregano
1 teaspoon Basil
2 pounds ground round; (preferably coarse ground)
1 pound ground pork, pork sausage, or Chorizo; (or, more ground round)
2 teaspoons seasoned salt; (I use Lawry's)
1 8-z can tomato sauce; (I use Hunts)
4 15-oz cans stewed tomatoes; (I use Hunts)
1 15-oz can kidney beans

Original recipe makes 6

Servings  

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 970 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  A really meaty, rich & hearty chili with just enough fire to make you remember you're alive!" Firebyrd Firebyrd

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My husband and son enjoyed. I'd cut out half the ground beef for next time.
Stewdebaker 2 years ago
[I made edits to this recipe.]
sgrishka 5 years ago
[I made edits to this recipe.]
sgrishka 6 years ago
[I made edits to this recipe.]
sgrishka 6 years ago
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. [I posted this recipe.]
sgrishka 7 years ago
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