Beef: Campfire Chili
Source of Recipe
unknown
Recipe Introduction
There are a million variations of this recipe and this is just one of them.
Feel free to experiment and make it your own. I make this one on a wood fire
while camping and it serves 2 healthy appetites or three normal ones. This
works fine with a 3 quart cast iron Dutch oven, but I like to use the 5
quart because if someone else shows up hungry you can easily add whatever
you have in camp to stretch it out. This recipe is tangy but not hot. Adjust
to your taste.
List of Ingredients
1 pound hamburger - I use the leanest I can find, but whatever you prefer is
best.
1 large onion - Vidalia are nice but too mild. I prefer a pungent yellow or
white onion. Slice, chop, dice or however you prefer them.
1 large RIPE tomato - cut up into 2 or 3 inch pieces.
1 16 oz can black beans
1 16 oz can red kidney beans
1 red bell pepper - you can use any color you would like but the red adds a
sweetness that compliments the hot stuff.
3 shakes crushed red pepper
3 splashes jalapeno sauce
garlic to taste - I usually use a powder when camping, but fresh chopped up
fine is excellent.
Recipe
Warm the Dutch oven on a grate over a hot fire (more coals than flame). Pour just enough of your favorite oil to coat the bottom of the pot. Sauté the onions, tomato and bell pepper, stirring as needed until they start to
soften. Add the hamburger and mix well; cover and allow the hamburger to
brown. Add both cans of beans, the jalapeno sauce, the garlic and the
crushed red pepper; mix well and cover again. Stirring frequently allows you
to monitor the texture. If the fire is too hot the chili may thicken too
much. Add a little water if needed but be careful not to make it too watery.
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