Spicy chili beans and fresh bell peppers give this meal a kick! It’s sure to heat up your insides on your next cold-weather campout.
Sometimes the best-laid camping plans can be derailed by an unexpected turn in the weather. Just recently I had the perfect campout planned, ready to hike and take in the fall colors. The weather forecast was perfect, crisp and cool with plenty of sun. Sweater weather!
We set up camp and of course not ten minutes later the clouds rolled in. The breeze turned chilly and I immediately wished I had packed a heavier jacket. My morale was taking a serious dip and needed a boost fast.
My husband reminded me that chili was on the menu and that surely it would warm us up. He was right! Our hot and hearty chili was the perfect remedy for our cold-weather blues. Sitting around the campfire, enjoying our meal together put our campout back on track. It was happy trails from there on out.
Here are tips for the best success:
- Use fresh bell peppers, not frozen
- Brooks hot chili beans are our favorite!
- Be generous with your chili powder
Other ideas to customize this dish include:
- Add fresh corn if in season
- Serve with homemade cornbread
- Add a dash of red pepper flakes or cayenne pepper for extra heat
- Add a dollop of sour cream and shredded cheddar cheese for serving
- 2 lbs ground beef
- 1 can tomato sauce
- 1 large 28 oz can diced tomatoes
- 1 can Brooks Hot Chili Beans
- 1 can Brooks Mild Chili Beans
- 2 Bell peppers, fresh
- 1 cloves Garlic
- 1 Onion chopped, small-medium
- Chili Powder
- Chop onion and brown it with ground beef on medium heat in a large pot, adding garlic and peppers in at the end. Add all canned items to the pot and stir well. Season with chili powder generously, to cover the top. Add dash on cumin. Stir and bring to a boil. Reduce heat to medium-low and let simmer for 30-50 minutes.
- Serve with cornbread and enjoy!