A couple of years ago we found a great chilli recipe that works fantastic cooked over the stove top or in a dutch oven over a campfire. Here’s our campfire chilli recipe so you can give it a try:
- 1 pound of ground beef
- 1 onion
- 2 T oil
- 4 T water
- 2 tsp Worcestershire sauce
- 2 tsp cocoa
- 2 tsp ground cumin
- 2 tsp oregano
- 2 tsp salt
- 2 tsp sugar
- 1 T chili powder
- A few drops of hot sauce
- 3 – 14.5 oz cans of diced tomatoes, undrained
- 3 – 15 oz cans of kidney beans, drained and rinsed
(If you like things spicy, then you’ll probably want to increase the chili powder and hot sauce–we keep things on the mild side.)
Whenever we go camping we try to pre-measure out ingredients like spices and oils. It saves on space, and it makes the meal prep easier. I only needed two small plastic containers to carry all these ingredients:
First heat your dutch oven and coat the bottom with about two tablespoons of oil. Brown the ground beef and onion until the meat is no longer pink and onions are clear.
Add all of the other ingredients except the kidney beans. Simmer covered for about an hour.
Add the kidney beans and simmer uncovered for another hour or so.
Voila, you’re ready for some hearty comfort food:
Of course chilli tastes wonderful with cornbread, which we also made over the campfire. It turned out beautiful, but the flavor was rather lackluster and not really worth making again. So I’ll have to experiment with another campfire cornbread recipe in the future. But in the meantime, over at MoneySavingMom.com, Crystal Paine shares her family recipe–which I get compliments on every time I make it. Maybe I’ll try cooking it over the campfire next year!
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