- 1 pound boneless beef 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
- 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
- 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 the onion, garlic and green onions in remaining oil until tender. 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.
Reviews forColony Mountain Chili
"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."
"Best chili I have ever had in my life! Will make this again and again and again...."
"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."
"Used leftovers to stuff tortillas for Red chili Burritos. My family LOVED them. Excellent recipe!"
"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!"
"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."
"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.""
"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."