Move your mouse over me

Follow Us
advertise with us


Ozark Mountain Chili

3 medium onions, chopped
6 cloves garlic, minced
1/2 lb bacon, cut into pieces
2 oz Gebhardt's chili powder
1/2oz dark chili powder
3 lb chuck roast, cubed red pepper to taste
1 can beef broth
1 lb hot pork sausage
1 can green chilies, minced
1/2 tsp dried habenero chilies
1 tsp cumin
1/2 tsp coriander
1 can tomato sauce
1 can rotel tomatoes
1 tbs salt
4 drops Tabasco sauce
1/2 cups oregano tea (1 tsp oregano steeped in hot water 30min)


Fry bacon in a #14 Dutch oven until just crisp. Add onions, garlic, and all chili powder. Sauté until onions are clear. Brown beef in large skillet, a pound at a time, adding sprinkles of red pepper while browning. Use a little broth to keep from sticking. Add each batch to Dutch oven after browning and stir. Brown pork sausage and green chilies. Add habeneros when sausage is just about brown. Stir into Dutch oven. Cook 15 minutes. Add spices, tomato sauce, rotel tomatoes, and remaining broth. Mix well and cook for 30 minutes. Add oregano tea and Tabasco. Simmer covered for 15 minutes and serve.

Please Share!

Other Pages you May Like



Forgot Password     Signup


About | Sitemap | Advertise | Contact | Disclaimer | Privacy Statement

Helping Scout leaders one resource at a time...

Managed by SRsquare and Generously hosted by Techya

Materials found on the InsaneScouter's Website © 1998 - 2017 may be reproduced and used by all Scouting volunteers for anything consistent with Scouting and Guiding Organizations. Unless otherwise noted on the page. If you believe we are republishing your copyrighted material without permission, please Contact Us including the link/url of said content to have it removed or your copyright information added.

Please be advised that InsaneScouter is NOT affiliated with any Scouting or Guiding Organization.

All opinions expressed on these pages are those of the original authors. All holdings are subject to this Disclaimer.