Since it’s still cold here, we’re still eating what I consider “cold weather” dinners. I don’t know about you but there are just certain meals we only eat during cold weather. It just seams weird to make them in the summer. Chili is one of those meals. I found a delicious recipe for chili years ago in one of my Taste of Home magazines and have been making it ever since. I’ve altered it slightly so I’m sharing the version of what I make today. Another plus… it’s a slow cooker meal so you can make it in the morning and it’s ready by dinner. Yay!

Colony Mountain Chili


  • 1 pound ground beef
  • 4 Italian sausage links, casings removed and cut into 3/4″ slices (sometimes I leave this out depending on my mood)
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 2 teaspoons beef bouillon granules
  • 1 cup boiling water
  • 1 can (6 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce 
  • 2 teaspoons ground cumin
  • 1-2 teaspoons crushed red pepper flakes (I only use one… if you don’t mind the heat add 2)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cans (14.5 ounces each) stewed tomatoes, cut up
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
In a large skillet, brown the beef. Drain and transfer to a 5 qt. slow cooker. Next brown the sausage in 1 tablespoon oil. Drain and add to your slow cooker with the ground beef. In the same skillet, saute the onion, garlic and green onions in remaining oil until tender. Transfer to the slow cooker. In a small bowl dissolve bouillon in water. Stir in the tomato paste, chili powder, brown sugar, Worcestershire sauce and seasonings until blended; add to slow cooker. Stir in tomatoes and beans. Cover and cook on low for 6-7 hours. Serve with cheese and sour cream. And don’t forget the corn bread! =)