The weather is turning. The days are getting shorter and the air is getting colder. Fall is in full swing and that means less time out camping in the wilderness and more time holed up at home with a fire blazing in the fire place and cuddling in lots of cozy, warm blankets.
I love fall. The world is transformed with bright colors and crisp air. With the changing of the weather, I have been craving something hearty and hot and Mountain Man Chili is just the thing to hit the spot!
My mom and I perfected this recipe and it is hubby approved! Here’s how to make a big batch of this hot, savory goodness:
3-4 lbs of ground beef (or ground bison for you extra wild folks)
2 cloves of garlic, chopped
Two 15oz cans of tomato sauce
1/3 green bell pepper, chopped
3/4 yellow onion, chopped
4 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons oregano
2 teaspoons salt
1 teaspoon cayenne pepper
One 15 oz can of kidney beans, drained and rinsed
One 15 oz can of pinto beans, drained and rinsed
Top with shredded cheddar cheese, chopped onions, and fresh lime juice.
Brown the ground beef (or bison) in a large pan with the chopped garlic cloves. Once the meat is brown, dump it into a large, deep pot and add in the tomato sauce, green pepper, onion, chili powder, cumin, cayenne pepper, salt, and oregano. Mix well, cover the pot, and simmer over low heat for one hour, stirring occasionally. Add 1/2 cup of water as needed if the mixture gets too dry. After one hour, add in the kidney beans and the pinto beans. Stir well to mix the beans in. Then cook over medium heat for about 10 minutes, stirring frequently. Serve hot. Sprinkle with cheddar cheese and chopped onions, and squeeze a little fresh lime juice on top. Enjoy!