Montana Wildfire Chili Recipe

5 1 1
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Montana Wildfire Chili Recipe

Read Reviews
5 1 1
Publisher Photo
This thick and chunky chili has some kick to it. I like to top it with shredded Cheddar and then serve it with a side of cornbread.—Donna Evaro, Great Falls, Montana
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours

Ingredients

  • 2 pounds ground beef
  • 1 large sweet onion, chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 medium sweet yellow pepper, finely chopped
  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (14-1/2 ounces each) stewed tomatoes, drained
  • 1/2 cup tomato juice
  • 2 jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper

Directions

In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink; 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. Yield: 8 servings (2-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Montana Wildfire Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p12

Nutritional Facts

1-1/3 cups: 365 calories, 15g fat (6g saturated fat), 70mg cholesterol, 920mg sodium, 36g carbohydrate (11g sugars, 9g fiber), 28g protein.

  • 2 pounds ground beef
  • 1 large sweet onion, chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 medium sweet yellow pepper, finely chopped
  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (14-1/2 ounces each) stewed tomatoes, drained
  • 1/2 cup tomato juice
  • 2 jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  1. In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink; drain.
  2. 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. Yield: 8 servings (2-1/2 quarts).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Montana Wildfire Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p12

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vwgirl9 User ID: 6542372 121130
Reviewed Sep. 1, 2012

"Tastes just like Grandma's use to make"

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