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Colony Mountain Chili Recipe

Colony Mountain Chili Recipe photo by Taste of Home

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My husband created this chili for a local cooking contest, and it won the People's Choice award. It's loaded with beef, Italian sausage, tomatoes and beans and seasoned with chili powder, cumin and red pepper flakes for zip. -Marjorie O'Dell Bow, Washington

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Colony Mountain Chili Recipe

Prep: 25 min. Cook: 6 hours

Yield: 10 Servings

25 360 385

Ingredients

1 pound beef top sirloin steak, cut into 3/4-inch cubes
4 Johnsonville® Mild Italian Sausage links, casings removed and cut into 3/4-inch slices
2 tablespoons olive oil, divided
1 medium onion, chopped
2 green onions, thinly sliced
3 garlic cloves, minced
2 teaspoons beef bouillon granules
1 cup boiling water
1 can (6 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) stewed tomatoes, cut up
2 cans (15 ounces each) pinto beans, rinsed and drained
Shredded cheddar cheese

Directions

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. Yield: 10 servings.

Originally published as Colony Mountain Chili in Taste of Home October/November 2004, p28

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Colony Mountain Chili

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Reviewed on Mar. 23, 2013 by grl727

I've won 3 out of 3 annual chili cookoffs with variations on this recipe (I vary it each year). It's the best "base recipe" I've found. The sirloin really make it stand out from most entrants.

Reviewed on Jan. 31, 2013 by cea267

Used leftovers to stuff tortillas for Red Chili Burritos. My family LOVED them. Excellent recipe!

Reviewed on Jan. 17, 2013 by shyski

I love this chili! I had been looking to try a recipe that uses beef cubes...my husband kept insisting chili needed ground beef. But after trying this, we all loved it! The first time I made it, I did as suggested with the sausage links, but found it seemed to soupy. Now I cut the sausage out of the casings and brown like I would ground beef. This recipe is a winner!

Reviewed on Nov. 14, 2011 by KelliT

My husband made this recipe for a chili cook-off several years ago & won 1st place. He's made it 3 times since, & wins every time. This is a great "man" chili w/ lots of meat & spice.

Reviewed on Nov. 06, 2011 by jbeacom

This is my go to recipe for chili. I've made it again and again, everyone loves it. I too have made small changes (ie. meat, types of beans) but the end result is so good. Never change the seasonings I think it is what makes it. It fills my slow cooker and makes a lot. Be sure to let it cook long enough to develop flavor and that thick delicious chili consistency. Thank you for this wonderful recipe.

Reviewed on Feb. 21, 2011 by grl727

I won a chili cookoff with an adapted version of this recipe. I used more meat than it called for, and cut it up into slightly smaller pieces. I used diced tomatoes rather than cut-up stewed tomatoes (less work), and only 1 can of pinto beans (to my own taste). Also, I used whole rather than ground cumin because I bought it by mistake. Finally, I used cayenne pepper because I forgot to buy crushed red pepper flakes. I called it "Chili a la Trololo."

Reviewed on Jan. 18, 2011 by Dragonheartintx

I made this chili following the recipe. Don't you just hate giving out a recipe and then have someone change it then tell you they didn't like it or it didn't work! The recipe was easy and made a reasonably good pot of chili. However, I found the tomatoes to be overwhelming and created a more acidic base rather than a meaty taste. I wouldn't make the recipe again without making some changes.

Reviewed on Jan. 05, 2011 by dnaheish

I get asked for the recipe every time I make this. I use turkey sausage instead of pork, but otherwise follow the recipe exactly. It's a little spicy, but, hey, it's chili.

Reviewed on Oct. 05, 2010 by badkitty

The chili powder is overpowering in this recipe. It was too strong for us, I wouldn't make this recipe again.

Reviewed on Nov. 24, 2009 by odensesol

I have made this chili several times and it is always a hit. My family likes a more mild flavor, so I reduce the chili powder to 1 tablespoon and eliminate the red pepper flakes. It never fails to satisfy.

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