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Fifty Recipes for Fifty Years: A Celebratory Family Cookbook





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Rocky Mountain Chili


  • 2 slices bacon
  • 1 ½ to 2 lb boneless stew beef
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 4 cups water
  • 4 beef bouillon cubes
  • 1-2 cans kidney beans
  • 4 cups sliced carrots


Fry bacon in large pot or dutch oven. Remove and dice. Brown onions and stew beef (cut beef into small bite-sized pieces). Add garlic, chili powder, oregano, and cumin. Stir in beans, carrots, water, and bouillon cubes. Bring to a boil, reduce heat and simmer for 2 to 3 hours or until meat is tender and gravy has thickened.


bacon onions stew meat beef garlic chili powder oregano cumin bouillon cubes kidney beans sliced carrots