Best 6 Rocky Mountain Chili Recipes

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Are you looking for a delicious and hearty meal that will warm you up on a cold day? Look no further than Rocky Mountain chili! This classic dish is made with ground beef, beans, tomatoes, and a variety of spices, and it's sure to be a hit with everyone at the table. With so many different recipes out there, it can be hard to know where to start. That's why we've put together this guide to help you find the best Rocky Mountain chili recipe for your taste. Whether you like it mild or spicy, with or without beans, we've got you covered. So grab a bowl and get ready to enjoy a delicious and satisfying meal!

Let's cook with our recipes!

ROCKY MOUNTAIN CHILI



ROCKY MOUNTAIN CHILI image

Categories     Soup/Stew     Bean     Game     High Fiber     Wheat/Gluten-Free     Healthy

Yield 12 large bowls

Number Of Ingredients 13

2 medium yellow onions, chopped
2 lbs ground beef, turkey, tofu or elk, browned and drained.
6 cloves garlic, chopped
2 Tablespoons chili powder or more if you like it hot!
1 Tablespoon Bouquet garni or fines herbs. (Or Sage, Rosemary, thyme)
7 medium tomatoes, diced
1 28 oz can tomato sauce
1 16 oz can tomato paste
2 cans chili beans with sauce
2 cans small red beans (drained)
2 cans white beans (drained)
2 cans black beans (drained)
salt and pepper to taste

Steps:

  • Saute onions until translucent Brown meat in sauce pan large enough for all ingredients. Add sauteed onions, garlic, diced tomatoes, tomato sauce, tomato paste, beans, chili powder and herbs. Salt and pepper. Bring to a boil on the stovetop. Reduce and simmer for one hour or more, stirring often. Serve with shredded cheddar cheese, sour cream and corn bread.

ROCKY MOUNTAIN CAMPFIRE CHILI



Rocky Mountain Campfire Chili image

Make and share this Rocky Mountain Campfire Chili recipe from Food.com.

Provided by NELady

Categories     Beans

Time 4h10m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 15

2 lbs ground beef (can substitute elk, deer, or have a mix)
2 medium yellow onions, chopped
2 garlic cloves, minced
oil
1 (16 ounce) can tomatoes, broken up
4 tablespoons tomato paste
4 ounces diced green chilies
2 pickled jalapeno peppers, chopped (optional)
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon oregano
2 (14 1/2 ounce) cans beef broth
5 cups water
1 (15 ounce) can pinto beans

Steps:

  • Brown mean with onions and garlic in small amount of oil. Add tomatoes, tomato paste, chilies, jalapenos, seasonings, beef broth, and water. Bring mixture to a boil. Reduce heat to low and cook 4-5 hours, stirring occasionally. Adjust seasonings, if necessary. Add beans during last 30 minutes of cooking. Serve hot in bowls with an assortment of condiments such as grated cheeses, sliced olives, pico de gallo, chopped onions, etc.

Nutrition Facts : Calories 507.2, Fat 25.5, SaturatedFat 9.1, Cholesterol 104.2, Sodium 1905.5, Carbohydrate 30.7, Fiber 9.9, Sugar 6, Protein 40.3

COLONY MOUNTAIN CHILI



Colony Mountain Chili image

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

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 10 servings.

Number Of Ingredients 19

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

Steps:

  • 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., 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.

Nutrition Facts :

ROCKY FORD CHILI



Rocky Ford Chili image

When my brother and sister were in grade school in little Rocky Ford, Colorado, this comforting chili dish was served in the school cafeteria. My siblings described it to my mother so she could duplicate it at home. We all enjoy preparing it for our own families now.-Karen Golden, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2 cans (14.3 ounces each) chili with beans
1 package (10 ounces) frozen corn
4 cups corn chips
1 cup shredded lettuce
1 cup shredded Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sour cream
1/4 cup salsa

Steps:

  • In a large microwave-safe bowl, cook chili and corn on high for 2-4 minutes or until heated through. Place corn chips in four large soup bowls; top with chili mixture, lettuce, cheese, olives, sour cream and salsa.

Nutrition Facts : Calories 664 calories, Fat 32g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 1522mg sodium, Carbohydrate 69g carbohydrate (6g sugars, Fiber 11g fiber), Protein 26g protein.

ROCKY MOUNTAIN CAMPFIRE CHILI



Rocky Mountain Campfire Chili image

Yield 3 quarts

Number Of Ingredients 15

2 pounds ground beef, elk, or deer (or mixed)
2 medium yellow onions, chopped
3 cloves garlic, minced
1 oil
1 (16-ounce) can tomato, broken up
4 tablespoons tomato paste
4 ounces diced green chilies
2 pickled jalapeño peppers, chopped (optional)
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon cumin
1 tablespoon oregano
2 (14 1/2-ounce) cans beef broth
5 cups water
1 (15-ounce) can pinto bean

Steps:

  • Brown meat with onions and garlic in oil. Add tomatoes, tomato paste, chiles, jalapeños, seasonings, beef broth, and water. Bring mixture to a boil. Reduce heat to low and cook 4-5 hours, stirring occasionally. Adjust seasonings, if necessary. Add beans during last 30 minutes of cooking. Serve hot in bowls with an assortment of condiments such as grated cheeses, sliced olives, Pico de Gallo, chopped onions, etc. Fun Fact: The largest mountain chain in North America is the Rocky Mountains. The length of the system is about 3,300 miles; the width is as much as 400 miles. They extend from northern New Mexico to the Arctic Ocean in northwestern Alaska, crossing parts of Colorado, Wyoming, Utah, Idaho, Montana, and Washington in the United States and parts of Alberta, British Columbia, the Yukon Territory, and the Northwest Territories in Canada. The Rockies are often divided into four sections-Southern, Middle, Northern, and Arctic Rockies. The Southern Rockies are sometimes referred to as the Colorado Rockies since the 30 highest summits of the Rocky Mountains all lie within the state of Colorado.

Nutrition Facts : Nutritional Facts Serves

ROCKY MOUNTAIN STEW



Rocky Mountain Stew image

This stew has vegetables and beef in a wonderful brown gravy. It is a great meal for a chilly autumn night!

Provided by DEBOKC

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h15m

Yield 10

Number Of Ingredients 15

2 tablespoons vegetable oil
2 pounds sirloin tips, cubed
4 ⅓ cups water, divided
1 tablespoon salt
1 teaspoon lemon juice
¼ teaspoon paprika
1 clove garlic, crushed
1 teaspoon white sugar
1 teaspoon Worcestershire sauce
1 bay leaf
4 potatoes, quartered
6 carrots, cut into 2 inch pieces
1 (14.5 ounce) can tiny whole onions
¼ cup all-purpose flour
½ (10 ounce) package frozen green peas, thawed

Steps:

  • In a large pot over medium heat, cook sirloin in oil until quite brown. Pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. Stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, Worcestershire and bay leaf. Cover, reduce heat and simmer 2 1/2 hours.
  • Stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
  • Stir in onions. In a small bowl, combine flour with remaining 1/3 cup water. Stir flour mixture into stew and cook until stew thickens. Top with peas just before serving.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 26.4 g, Cholesterol 44.7 mg, Fat 11.4 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 3.8 g, Sodium 919.9 mg, Sugar 5 g

Tips:

  • Use a variety of beans. This will give your chili a more complex flavor and texture. Good options include kidney beans, black beans, pinto beans, and Great Northern beans.
  • Don't skimp on the chili powder. It's the key to a flavorful chili. Use at least 2 tablespoons, and more if you like a spicy chili.
  • Add some heat. If you like your chili spicy, add a diced jalapeño pepper, a serrano pepper, or a few dashes of cayenne pepper.
  • Simmer your chili for at least 30 minutes. This will allow the flavors to meld together and develop. The longer you simmer it, the better it will taste.
  • Serve your chili with your favorite toppings. Some popular options include shredded cheese, sour cream, diced onions, and crushed tortilla chips.

Conclusion:

Rocky Mountain chili is a hearty, flavorful dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying meal, give this recipe a try.

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