When the evening air brings a chill to the campsite this hearty campfire chili recipe will warm up the night. If planning ahead before your trip cut up the onions, red pepper and jalapeno. You can even cook the ground beef ahead of time and have it in your cooler. This recipe even freezes well and can be completely made ahead of time. When it’s time to prepare, just take out of the cooler to thaw. Heat using camp stove, tripod or grate over campfire.
2 lbs lean ground beef
1/8 cup of cooking oil or shortening to cover bottom of cooking pot
1 onion diced
1 red pepper diced
1 large jalapeno pepper diced [handle carefully—I use a baggie over my hand when dicing] 1/2 a bulb of garlic gloves minced [Vampire proof recipe—we love garlic] 1 can diced tomatoes
1 15 oz. can tomato sauce
1 can black beans, drained, and rinse if you like
1 beef bouillon cube [I use Knorr] 1 cup water
1 package “Chili Seasoning”
1/8 cup of chives
1 tsp salt or to taste
1/2 tsp ground pepper
Place beef bouillon cube in 1 cup of water to dissolve and set aside. Sauté diced onion, red pepper and jalapeno pepper in pot over campfire until onions are tender. Add the minced garlic just before adding the hamburger to the pot. Stir and brown the hamburger. Add salt and pepper to the ground beef. Add the can of diced tomatoes, can of tomato sauce, and can of black beans. Add chili seasoning packet, chives, and the 1 cup of beef broth stirring contents thoroughly. Stir and bring to a boil. Move to cooler area of grate to reduce heat, simmer until peppers are tender about 20 to 30 minutes.
You can add additional beans such as red, chili or kidney beans. I’ve added celery to the sauté, and poured in salsa or added a small can of corn. You can make your own chili seasoning using chili powder and cumin to taste. If too thick add a splash of beer.
Ladle into bowls and serve with cornbread, crusty bread or crackers. Dress up with sour cream, shredded cheese or diced raw onions. This chili can be served over cooked spaghetti noodles if bulking up on carbs.