Mountain Sky Chili

by Rachel on July 2, 2011

Mountain Sky Chili

We spent a week at Mountain Sky Guest Ranch this summer, our third trip there.  My only complaint about staying at Mountain Sky is that I eat WAY too much.  There are three destination horse rides during the week, each to a wonderful location about 5 miles from the main ranch buildings.   The lunch ride takes you wending through a shallow canyon along a mountain road surrounded by wild flowers and spruce trees.  It couldn’t be any more picturesque if it tried.  After two hours on a horse I’m ready for a hearty meal.  They always serve this fabulous chili as a part of the lunch ride spread.  I asked for the recipe this year.  I should scan it in and post it so that you can laugh as hard as I did when I first read it.  It was enough food for 80 hungry wranglers and included references to “#10 cans” and a “Cambro full of beef.” I’m not complaining.  I’ll take the chili recipe in whatever form they are willing to part with it.  I’ve taken the liberty of cutting it down and clarifying the more confusing bits.  I made it just as written below this afternoon and it is superb.  I can feel the wind whistling through my hair.  I smell the sweet green grass, and I believe my horse, Betsy, just bit the horse in front of me AGAIN.

Mountain Sky Chili (serves 8-10)

  • 3 lbs ground beef
  • 2 tablespoons olive oil
  • 1 ½ onions, finely diced
  • 2 shallots, finely diced
  • ½ green bell pepper, diced
  • 28-oz can crushed tomatoes
  • 6-oz can tomato paste
  • Four cans kidney beans, drained and rinsed
  • 28-oz water (I measure the water in the crushed tomato can)
  • 2 Tablespoons sugar
  • ½ cup chili powder
  • 2 Tablespoons cumin
  • 2 Tablespoons oregano
  • 2 Tablespoons Worcestershire
  • ½ teaspoon Tobasco sauce
  • 2 teaspoons salt
  • 1 teaspoon white pepper

Brown the ground beef until it is cooked through (no pink bits should remain).  Drain off all of the fat.  Set aside.

In a Dutch oven or a large soup pot heat the olive oil.  On medium-high heat sauté the onions, shallots and bell pepper until they are soft, approximately 10-12 minutes.  Once they are soft add all of the remaining ingredients.  Stir well.  Bring to a boil, immediately turn down to a simmer and cook uncovered, stirring occasionally, for 45-60 minutes.  Add more salt and pepper to taste.  Serve.

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