Mt. Hood Chili

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This is my favorite recipe in my book: Roo’s Kitchen: Bone Broth Soups and Sourdough Sides! I usually double it and that leaves me plenty of leftovers to store in freezer to reheat. It is perfect to put in a soup thermos for a day of hiking, skiing or any outdoor adventures. Mt. Hood is Oregon’s highest mountain. It is considered an active volcano even though it has not had a major eruption since 1782. It offers the only year-round lift-served skiing in North America. Makes 6 to 8 Servings:

Ingredients

• ¼ cup beef tallow, ghee or butter
• 2 pounds of ground beef or buffalo
• 2 onions, chopped
• 6 cloves of garlic, minced
• ½ cup dry red wine
• 3 cups beef bone broth [link to recipe]
• 1 28 oz. can of crushed tomatoes
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• 2 Tablespoons dried oregano or 3 Tablespoons of fresh
• 2 Tablespoons dried basil or ¼ cup fresh, chopped
• 3 large carrots, grated
• 2 cups mushrooms, sliced
• 1 Tablespoon honey
• ½ cup red pepper
• ½ cup yellow pepper
• ½ cup green pepper
• Sea salt and pepper, to taste

Topping Ideas

• Avocado, sliced
• Sour cream
• Monterey jack cheese, grated
• Fresh cilantro, chopped

Instructions

1. In a large pot melt fat on medium heat and add the ground meat.
2. Brown the meat while breaking up the chunks and stirring to be sure the meat does not burn.
3. Add all the rest of the ingredients excep the red, yellow and green peppers and salt and pepper.
4. Bring to a boil. Reduce heat and simmer, cover with a lid, for 40 to 50 minutes.
5. Add the chopped peppers, salt and pepper and cook another 10 minutes. Serve with desired toppings.

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