Rocky Mountain Recipes 1-24-11 | TheFencePost.com

Rocky Mountain Recipes 1-24-11

2 Tbsp. Vegetable Oil

2 c. Onions, diced

3 Garlic cloves, minced

2 lbs. Lean Ground Beef

2 Tbsp. Chili Powder

1/4 t. Cinnamon

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1/4 t. Cloves

1 t. Cumin Seed

1/2 t. Powdered Mustard

1/2 t. Nutmeg

1/2 t. Paprika

2 t. Salt

2 (6 oz) cans Tomato Paste

Heat vegetable oil in a large pot. Add onions and garlic and saute. Add ground beef, breaking up all the lumps. Sprinkle in all spices and stir until ground beef is cooked and spices are distributed throughout. Pour in tomato paste. Stir the mixture and bring to a simmer. Mix in about 1 cup of water (add more or less depending on how thick you want the chili). Cover and simmer for 4 hours. Season to taste, adding more salt or chili powder if necessary. Serve alone or over noodles topped with cheddar cheese.

Marcy Dyer • Pierce, Colo.

2 Tbsp. Vegetable Oil

2 c. Onions, diced

3 Garlic cloves, minced

2 lbs. Lean Ground Beef

2 Tbsp. Chili Powder

1/4 t. Cinnamon

1/4 t. Cloves

1 t. Cumin Seed

1/2 t. Powdered Mustard

1/2 t. Nutmeg

1/2 t. Paprika

2 t. Salt

2 (6 oz) cans Tomato Paste

Heat vegetable oil in a large pot. Add onions and garlic and saute. Add ground beef, breaking up all the lumps. Sprinkle in all spices and stir until ground beef is cooked and spices are distributed throughout. Pour in tomato paste. Stir the mixture and bring to a simmer. Mix in about 1 cup of water (add more or less depending on how thick you want the chili). Cover and simmer for 4 hours. Season to taste, adding more salt or chili powder if necessary. Serve alone or over noodles topped with cheddar cheese.

Marcy Dyer • Pierce, Colo.

2 Tbsp. Vegetable Oil

2 c. Onions, diced

3 Garlic cloves, minced

2 lbs. Lean Ground Beef

2 Tbsp. Chili Powder

1/4 t. Cinnamon

1/4 t. Cloves

1 t. Cumin Seed

1/2 t. Powdered Mustard

1/2 t. Nutmeg

1/2 t. Paprika

2 t. Salt

2 (6 oz) cans Tomato Paste

Heat vegetable oil in a large pot. Add onions and garlic and saute. Add ground beef, breaking up all the lumps. Sprinkle in all spices and stir until ground beef is cooked and spices are distributed throughout. Pour in tomato paste. Stir the mixture and bring to a simmer. Mix in about 1 cup of water (add more or less depending on how thick you want the chili). Cover and simmer for 4 hours. Season to taste, adding more salt or chili powder if necessary. Serve alone or over noodles topped with cheddar cheese.

Marcy Dyer • Pierce, Colo.

2 Tbsp. Vegetable Oil

2 c. Onions, diced

3 Garlic cloves, minced

2 lbs. Lean Ground Beef

2 Tbsp. Chili Powder

1/4 t. Cinnamon

1/4 t. Cloves

1 t. Cumin Seed

1/2 t. Powdered Mustard

1/2 t. Nutmeg

1/2 t. Paprika

2 t. Salt

2 (6 oz) cans Tomato Paste

Heat vegetable oil in a large pot. Add onions and garlic and saute. Add ground beef, breaking up all the lumps. Sprinkle in all spices and stir until ground beef is cooked and spices are distributed throughout. Pour in tomato paste. Stir the mixture and bring to a simmer. Mix in about 1 cup of water (add more or less depending on how thick you want the chili). Cover and simmer for 4 hours. Season to taste, adding more salt or chili powder if necessary. Serve alone or over noodles topped with cheddar cheese.

Marcy Dyer • Pierce, Colo.

2 Tbsp. Vegetable Oil

2 c. Onions, diced

3 Garlic cloves, minced

2 lbs. Lean Ground Beef

2 Tbsp. Chili Powder

1/4 t. Cinnamon

1/4 t. Cloves

1 t. Cumin Seed

1/2 t. Powdered Mustard

1/2 t. Nutmeg

1/2 t. Paprika

2 t. Salt

2 (6 oz) cans Tomato Paste

Heat vegetable oil in a large pot. Add onions and garlic and saute. Add ground beef, breaking up all the lumps. Sprinkle in all spices and stir until ground beef is cooked and spices are distributed throughout. Pour in tomato paste. Stir the mixture and bring to a simmer. Mix in about 1 cup of water (add more or less depending on how thick you want the chili). Cover and simmer for 4 hours. Season to taste, adding more salt or chili powder if necessary. Serve alone or over noodles topped with cheddar cheese.

Marcy Dyer • Pierce, Colo.

2 Tbsp. Vegetable Oil

2 c. Onions, diced

3 Garlic cloves, minced

2 lbs. Lean Ground Beef

2 Tbsp. Chili Powder

1/4 t. Cinnamon

1/4 t. Cloves

1 t. Cumin Seed

1/2 t. Powdered Mustard

1/2 t. Nutmeg

1/2 t. Paprika

2 t. Salt

2 (6 oz) cans Tomato Paste

Heat vegetable oil in a large pot. Add onions and garlic and saute. Add ground beef, breaking up all the lumps. Sprinkle in all spices and stir until ground beef is cooked and spices are distributed throughout. Pour in tomato paste. Stir the mixture and bring to a simmer. Mix in about 1 cup of water (add more or less depending on how thick you want the chili). Cover and simmer for 4 hours. Season to taste, adding more salt or chili powder if necessary. Serve alone or over noodles topped with cheddar cheese.

Marcy Dyer • Pierce, Colo.