Colony Mountain Chili Recipe
Colony Mountain Chili Recipe photo by Taste of Home
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Colony Mountain Chili Recipe

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4.5 13 16
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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
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 10 servings


  • 1 pound beef top sirloin steak, cut into 3/4-inch cubes
  • 4 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


  1. 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.
  2. 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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No_Time_To_Cook User ID: 6334849 216954
Reviewed Jan. 4, 2015

"Just added this to my list of recipes, but had marked it in Oct/Nov 2004 Taste of Home Magazine as Very Good to Excellent. Guess I need to make again to refresh m memory."

katherine911 User ID: 7967892 72181
Reviewed Oct. 28, 2014

"Best chili I have ever had in my life! Will make this again and again and again...."

Grannybnb User ID: 7988562 144271
Reviewed Oct. 6, 2014

"This is basically the same way I make chili, but I've never written it down. I find that the slow cooker melds the flavors much better than stove top! Good job!!"

grl727 User ID: 5678889 59783
Reviewed Mar. 23, 2013

"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."

cea267 User ID: 1848598 56935
Reviewed Jan. 31, 2013

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

shyski User ID: 1925155 88470
Reviewed Jan. 17, 2013

"I love this chili! I had been looking to try a recipe that uses beef 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!"

KelliT User ID: 2066913 206449
Reviewed Nov. 14, 2011

"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."

jbeacom User ID: 6085641 60708
Reviewed Nov. 6, 2011

"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."

grl727 User ID: 5678889 137835
Reviewed Feb. 21, 2011

"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.""

Dragonheartintx User ID: 5769723 137834
Reviewed Jan. 18, 2011

"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."

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