Charlie Russell was born in 1864 and came to Montana with a friend when he was 16 years old to work on a ranch for the summer and ended up staying for the next 46 years. He became an artist and his paintings of the American West can be seen in Art Galleries all over Montana. They are amazing. So to celebrate the American West, here's a recipe for Montana Wildfire Chili. I credit Taste of Home for this recipe. Enjoy!
Montana Wildfire Chili
- 2 pounds ground beef
- 1 large sweet onion, chopped
- 1 medium sweet red pepper, finely chopped
- 1 medium sweet yellow pepper, finely chopped
- 2 cans (16 ounces each) chili beans, undrained
- 2 cans (14-1/2 ounces each) stewed tomatoes, drained
- 1/2 cup tomato juice
- 2 jalapeno peppers, seeded and minced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink; drain.
- Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes, tomato juice, jalapenos, garlic, cumin, chili powder, salt and cayenne. Cover and cook on low for 5-6 hours or until heated through. Yield: 8 servings (2-1/2 quarts).