While visiting the enchanting luxury dude ranch, Home Ranch in Clark, Colorado last month, one of the kitchen’s talented chefs served this chili during a three-course gourmet lunch. After a morning of snow shoeing and horse back riding through just a slice of the ranch’s 4,000 rolling acres, we rambled into the log-hewn dining room to find a roaring fire and bowls of this tasty chili to greet us. Alaina was kind enough to share her recipe, and we highly recommend you try this before winter is over (March 21st)! HomeRanch.com
1 lb. ground meat
1 small squash, thin sliced and quartered
1 small zucchini, thin sliced and quartered
1 medium yellow onion, large diced
2 celery stalks, sliced
3 cloves of garlic, minced
2 small carrots, 1/2 inch sliced and quartered
1 Cup cherry tomatoes, halved
1lb. brown mushroom, quartered
4 oz tomato paste
1 Tbsp smoked paprika
2 Tbsp cumin
2 Tbsp onion powder
3 oz parsley, chopped
3 oz green onion, sliced
Salt and pepper to taste
1 oz sour cream
2 oz shredded cheddar cheese
In a large pot, set over medium heat, brown ground meat until it is cooked all the way through. Remove meat from pot and set aside. Pat dry.
In the same pot sauté down onions, celery, carrots, and garlic until onions are semi-translucent. Add squash, zucchini, and tomatoes and continue cooking for 5 minutes. Add your dry ground meat to the pot. Cook for 3 minutes then add tomato paste and mix thoroughly. Once mixed add enough water so that it covers ground meat mixture by half an inch. Add all dry ingredients along with parsley and green onions.
Cook over medium to low heat, with lid on, for two hours stirring every so often.
Once the liquid in the pot has thickened and your carrots are close to being cooked through add in your mushrooms and continue cooking for 5 minutes.
Season with salt and pepper.
Top with sour cream and chives.