Mountain Hut Chili Recipes

COLONY MOUNTAIN CHILI

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.

SCOTT'S MOUNTAIN-THUNDER FOOTBALL CHILI

Steps:

• Combine spice mixes in 2 separate containers. Set aside.
• In a 5-quart Dutch oven, heat shortening over medium heat and cook beef until no longer pink. Add onions, peppers, tomato sauce, beer, beef broth, chicken broth and Spice Mix 1, and bring to a boil. Lower heat and simmer for 1/1/2 hours.
• Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco. Simmer 1/2 hour longer.
• Adjust seasoning if needed. Enjoy!

CHAR-HEEL CHILI

Steps:

• In a large bowl, combine the tomato paste, ketchup, chili powder, Worcestershire, paprika, garlic powder, salt, vinegar, black pepper and cayenne pepper. Stir well.
• Add the ground beef and 3 cups water to a large stockpot. Use a gloved hand to break up the beef. Bring to a simmer.
• Add the tomato paste mixture and another 3 cups water; stir to fully incorporate. Simmer for 1 hour, skimming off the excess fat that rises to the surface.

MOUNTAINMAN CHILI

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.

CHILI FOR A CROWD

Steps:

• In an 8-qt. kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

ROCKY MOUNTAIN CAMPFIRE CHILI

Steps:

• Brown mean with onions and garlic in small amount of oil. Add tomatoes, tomato paste, chilies, jalapenos, seasonings, beef broth, and water. Bring mixture to a boil. Reduce heat to low and cook 4-5 hours, stirring occasionally. Adjust seasonings, if necessary. Add beans during last 30 minutes of cooking. Serve hot in bowls with an assortment of condiments such as grated cheeses, sliced olives, pico de gallo, chopped onions, etc.

MOM'S CHILI

Steps:

• In a large saucepan over medium-high heat, cook beef and onion until meat is brown. Stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. Reduce heat and simmer 2 hours.

MINNESOTA HUNTER'S CHILI

Steps:

• Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion and cook until tender, about 5 minutes. Add venison and brown well, about 10 minutes.
• Brown beef in a separate skillet over medium heat, 7 to 10 minutes; add to Dutch oven with venison. Brown pork in the skillet over medium heat, 10 to 15 minutes; add to Dutch oven with meat mixture. Add chili powder, cayenne pepper, garlic, and cumin. Cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.
• Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into the meat mixture in the Dutch oven. Bring to a boil. Reduce heat to a simmer and cook for about 1 hour. Stir occasionally and add water as needed.
• Mix masa harina into the meat mixture in the Dutch oven; cook until thickened, at least 30 minutes. Add more water as needed.

MOUNTAIN HUT CHILI

Steps:

• 1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalepeno)to pan, cook 8 minutes or until saugage and beef are browned, stirring to crumble. 2. Add chili powder and the next 7 ingreadiens and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans, bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionaly. 3. Uncover and cook for 30 minutes stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Yield: 8 servings.