Great Chili recipe ideas
When it comes to iron cookware recipes one that can not ever be topped around our camp-fire
is a great pot of Chile. Anyone that has ever visited our camp site in one of many campgrounds around
this country knows our Dutch oven is hanging over our fire pit full of Chile.
We have discovered many great recipes over years of camping with good people that we have met.
We will start out this as an invite to all of our readers to share your camp chili recipes.
To start things out we would like to share a couple that we have found.
As you may know Chili con carne has been named State food of Texas by the State Legislature in 1977
Almost all Texans will tell you that there is no doubt that there is only one place you can find this great red bowl.
ranging from days when cowboys would pack chili for lunch on trail rides.
Here is a great recipe & video to start things out with. We will be waiting to hear all of your great chili recipe ideas too !
CAMPFIRE CHILI 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 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.
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.