Colony Mountain Chili
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
Ingredients
- 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
Directions
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1In 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.
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2In 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.
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