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Chili

I love Chili on a cold snowy wintry night. I always have ingredients on hand to make chili. We have had guests in the B&B that have gotten snowed in and I can always whip up a batch of chili and cornbread to serve them. It’s my go-to comfort food during the cold Colorado winter months.

It’s easy to make, and can easily be changed up to personalize it just the way you want it. You can make it spicy or mild, you can make it vegetarian by skipping the meat, and you can skip the beans if you don’t want beans. You can substitute the bell peppers or skip them altogether. The picture in this recipe shows “yellow” bell peppers because that’s what I had on hand when I made this particular batch of chili. I typically use green bell peppers, but as I said, it’s very versatile.

I also like to make elbow macaroni and serve it on top the macaroni. Don’t knock it til you’ve tried it, you will become a believer! And of course, shredded sharp cheddar cheese and a dollop of sour cream is the perfect topping.

I make a large batch of chili and freeze half of it so we have it later.

It’s also great to spoon over hot dogs and baked potatoes. When I have a baked potato bar I always serve chili along with it. The frozen chili comes in handy, just thaw it and warm it up.

And  of course, I always serve it with a batch of homemade cornbread, the best!

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 30 Minutes
Cook Time: 4 Hours
Total Time: 4 Hours and 30 Minutes
Servings: 12

Ingredients:

  • 1 lb. ground beef (I have also used ground venison)
  • 1 large onion, chopped
  • 1 large green bell pepper (or any color bell pepper), chopped
  • 2 cloves garlic, crushed
  • 2 (15-oz each) cans stewed tomatoes, somewhat crushed (I crush them with my hands when I put them in the pot)
  • 2 (15-oz each) cans kidney beans
  • 2 (15-oz each) cans black beans
  • 2 (15-oz each) cans pinto beans or chili beans
  • 2 Tbsp chili powder (more or less depending on how spicy you like it)
  • 2 tsp. cumin powder
  • 2 tsp. salt
  • 2 tsp. ground black pepper
  • 1 tsp. sugar

Instructions:

  1. Brown beef in large skillet until it's about halfway cooked through. Add onion and pepper, continue to cook until meat is cooked through and vegetables are tender. Add garlic and cook for 1 more minute. Place in large crock pot or Dutch oven on stove. Add remaining ingredients and cook on low at least 4 hours. Serve with grated sharp cheddar cheese, sour cream, and cornbread. It's even better the next day.

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