Campfire Chili

Usually by the last night of camping, I try to either make a meal out of everything we have leftover or a meal mostly from cans. My last camping trip I decided to try making a chili based off of both because it’s usually what we have at the end – even some beer!

Ingredients –

• 1 medium onion, chopped
• 5 cloves minced garlic
• 1 green bell pepper chopped
• 2 jalapeño peppers chopped
• 1 can of Chipotle chili’s in adobo sauce
• 2 tablespoons tomato paste
• 1 28 oz can crushed tomatoes
• 1 16 oz can chicken broth
• 1 12 oz beer
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinse
• 1 can pinto beans, drained and rinsed
• 2 tsp cumin
• 1 tsp Italian seasoning
• 1 tablespoon sugar
• 2 tsp Tabasco
• Any leftover items you might have – cheddar cheese, sour cream, green onions…

Directions –

1. In a Dutch oven or cast iron pan, add a couple teaspoons of oil and create a thin layer on the bottom. Last summer I bought this pan from Macy’s and it worked great for this meal and fed four people easily!

1. Move pan closer to the flames and heat
2. Add the chopped onion and minced garlic until onion is soft
3. Add a bit of the adobo sauce from the chili can, tomato paste, peppers, cumin and Italian seasoning.
4. Stir and cook for about 3-5 minutes until peppers have softened
5. Add tomatoes, broth, and beer with the sugar and mix to combine
6. Move the pot away from the heat towards the edge of the campfire grill
7. Cover and let simmer for 20 minutes
8. Add beans and re-cover and cook for another 10-15 minutes
9. Remove from heat and serve into bowls
10. Add the toppings you have (sour cream, cheese) and serve with campfire cornbread – recipe to come!