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Colony Mountain Chili Recipe

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This recipe for Colony Mountain Chili, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Chadwick
Added: Tuesday, February 24, 2009


1 lb. boneless stew beef cut into cubes
4 Italian sausage links, casings romoved, cut into 3/4 inch pieces
2 tbsp. olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
2 green onions, thinly sliced
2 tsps. beef bouillon granules
1 cup boiling water
1 (6 oz.) can tomato paste
3 tbsp. chili powder
2 tbsps. brown sugar
2 tbsp. Worchestershire sauce
2 tsp. ground cumin
1 to 2 tsp. crushed red pepper flakes
1 tsp. salt
1/2 tsp. pepper
3 (14oz) cans stewed tomatoes
2 (15 oz) cans pinto beans

In a large skillet, brown the beef and sausage in 1 tbsp. olive oil; drain. Transfer meat to a 5 qt, slow cooker. In the same skillet, saute the onion, garlic and green onions until tender. Transfer to slow cooker. In a small bowl dissolve bouillon in water. Stir in tomato paste, chili powder, brown sugar, Worchestershire 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 meat is tender. Serve with shredded cheddar cheese, if desired. Yield: 10 servings




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