Chili Montana Recipes

SPICY MONTANA CHILI

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.

CHILI MONTANA

Steps:

• brown ground beef and strain off grease.
• add tomato sauce.
• mix in chili seasoning.
• add cans of soup.
• simmer for 10-15 minutes.
• serve with saltine crackers.

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.

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.