Best 2 Wasatch Mountain Chili Recipes

Wasatch mountain chili is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a variety of ingredients, including beef, pork, beans, tomatoes, and spices. The chili is typically simmered for several hours, allowing the flavors to meld together and develop. When it is finished, it is served with toppings such as cheese, sour cream, and onions. If you are looking for a delicious and satisfying chili recipe, then you should definitely try Wasatch mountain chili.

Check out the recipes below so you can choose the best recipe for yourself!

WASATCH MOUNTAIN CHILI

Wasatch Mountain Chili image

Make and share this Wasatch Mountain Chili recipe from Food.com.

Provided by barney_s

Categories < 60 Mins

Time 50m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 tablespoon olive oil
1 (15 ounce) can hominy, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (14 ounce) can chicken broth
1 (9 ounce) package fresh chicken breasts, strips (unbreaded)
1/4 cup lime juice
2 tablespoons fresh cilantro (chopped)
1/4 teaspoon cumin (freshly ground)
1/4 teaspoon black pepper
1/2 cup shredded colby-monterey jack cheese, monterey jack or 1/2 cup cheddar cheese, 2 oz
1 (10 ounce) jar salsa (or larger)
1 (8 ounce) package corn tortilla chips
fresh cilantro leaves

Steps:

In a large saucepan over medium heat cook onion and olive oil for 3 minutes. Stir in hominy ,beans, chicken broth, chicken strips, lime juice, cilantro, cumin and pepper.
Cover and bring to a boil over high heat, stirring occasionally. serve topped with cheese, tortilla chips and fresh cilantro leaves.

WASATCH MOUNTAIN CHILI RECIPE - (4.4/5)

Wasatch Mountain Chili Recipe - (4.4/5) image

Provided by ngaldi

Number Of Ingredients 14

Ingredients

1 medium onion, chopped see savings
1 tablespoon cooking oil see savings
1 (15 to 16 ounce) can hominy, rinsed and drained see savings
1 (15 to 16 ounce) can great Northern beans, rinsed and drained see savings
1 (14-ounce) can reduced-sodium chicken broth see savings
1 (9-ounce) package frozen cooked chicken breast strips see savings
1/4 cup lime juice see savings
2 tablespoons chopped fresh cilantro see savings
1/4 teaspoon ground cumin see savings
1/4 teaspoon ground black pepper see savings
1/2 cup shredded Colby and Monterey Jack cheese, Monterey Jack, or cheddar cheese (2-ounces) see savings
Bottled green salsa see savings
White corn tortilla chips see savings
Fresh cilantro leaves see savings

Steps:

In a large saucepan cook onion in hot oil over medium heat for 3 minutes. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, salsa, tortilla chips, and fresh cilantro. Makes 4 (1-1/4-cup) servings.

Tips:

Select the Right Meat: Use a combination of ground beef, pork, and venison or elk for a rich and flavorful chili.
Brown the Meat Properly: Cook the meat over medium-high heat until it's well browned. This adds depth of flavor to the chili.
Use Fresh Vegetables: Use fresh onions, green peppers, and tomatoes for the best flavor. If using canned tomatoes, choose fire-roasted tomatoes for a smoky flavor.
Add Spices and Seasonings: Don't be afraid to experiment with different spices and seasonings. Chili powder, cumin, oregano, and cayenne pepper are all classic choices.
Let the Chili Simmer: Simmer the chili for at least 30 minutes, or up to several hours, to allow the flavors to meld.
Garnish with Fresh Herbs: When serving, garnish the chili with fresh cilantro, parsley, or green onions.

Conclusion:

This Wasatch Mountain Chili recipe is a hearty and flavorful dish that's perfect for a cold winter day. With its combination of ground beef, pork, and venison or elk, fresh vegetables, and spices, this chili is sure to please everyone at the table. Serve it with your favorite toppings, such as sour cream, shredded cheese, and chopped onions, for a complete meal.