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.
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
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.
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.