Fire On The Mountain 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.

CAMPFIRE CHILI

Steps:

• Chop onion into ½ inch pieces. Heat dutch oven over fire or grill with avocado oil in the bottom. Once hot, add ground beef and onion.
• When ground beef is cook thoroughly, add all ingredients except corn.
• Cook chili for at least one hour. Stir frequently to prevent sticking.
• When chili has been heated thoroughly and you are almost ready to serve, add the sweet corn and bring back to a boil.
• Serve chili hot with side of corn bread and toppings

FIREHOUSE CHILI

Steps:

• In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.

HABANERO HELLFIRE CHILI

Steps:

• Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
• Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
• Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

THE BEST FIREHOUSE CHILI

Steps:

• In a skillet, brown the ground meat, remove and drain well. In the same pan fry the onions, garlic, and peppers, until the onions are translucent and peppers begin to wilt.
• In a large stew pot or Dutch oven, add meat and vegetables and stir over low heat.
• Add spices and seasonings, stir.
• Add crushed tomatoes.
• Add kidney beans that have been drained and rinsed.
• Add beer, stir.
• Add water or stock (if needed) until desired consistency is reached.
• Bring to a boil, reduce heat to low.
• Simmer for approximately 1 ½ - 2 hours, stirring every so often.
• Serve over rice with a dollop of sour cream and shredded cheese.

FIRE ON THE MOUNTAIN CHILI RECIPE

Steps:

• Cut chuck into 3/8 inch cube, discarding gristle and fat. In large, heavy pot, brown chuck in oil until all,pink color is gone. In separate pan, brown sausage, breaking up large chunks with fork. Drain sausage, and add beef pork. In skillet, melt butter, add onions, peppers, cabbage and garlic and sauté until onions are limp, about five to seven minutes. Add vegetables to pot with remaining ingredients except flour mixture. Stir well and bring to a boil, reduce heat and simmer one hour. (If desired you can add beans) Remove hot chili pepper rod and continue cooking another 60 minutes. Add more cumin, salt and pepper to taste, if necessary. If desired, thicken with flour mixture the,sat 15 minutes of cooking time. Makes bout 1 1/2 gallons of chili

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.

NATIVE AMERICAN FIREWATER CHILI

Steps:

• Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.
• Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally.
• I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes.