Rocky Mountain Campfire Chili

Serves: 5
Total Calories: 502
Yield: 3 quarts


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


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.

Nutritional Facts:

Serves: 5
Total Calories: 502
Calories from Fat: 80

This Rocky Mountain Campfire Chili recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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