Montana Wildfire Chili Recipe? Yes Please!
By angelamontana

Posted: March 5, 2015

Most of us love a good bowl of steaming chili, and we all have our special recipes that we prefer, but have you tried Montana Wildlife Chili?  It is described by Donna Evaro of Great Falls as a “thick and chunky chili that has some kick to it.” She went on to say that she likes to top it with shredded cheddar cheese and serve it with cornbread.”

Try this recipe from


Montana Wildfire Chili Recipe


  • 2 pounds ground beef  (or wild game to really make it Montanan)
  • 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

Nutritional Facts

1-1/3 cups equals 365 calories, 15 g fat (6 g saturated fat), 70 mg cholesterol, 920 mg sodium, 36 g carbohydrate, 9 g fiber, 28 g protein.


  1. In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink; drain.
  2. 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).
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Montana Wildfire Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p12

 (Feature photo via

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