Chili is a popular meal around the campfire because it is easy to make, hearty, and warming. This Spicy Dutch Oven Chili turns up the heat with hot Italian sausage, peppers, and spices.
Chili Con Carne
Chili con carne is my go-to camp meal. Apart from being a stand amazingly healthy, high protein meal packed with flavor, it is also one of the most flexible recipes to serve.
Serving options include with rice, on nachos, in a burrito, in a wrap, in a packet of chips, or over vegetables. And, that is just the tip of the iceberg.
This recipe has a few more vegetables that a ‘traditional’ recipe. If desired, feel free to leave them out.
2 pounds (1kg) ground beef
1/4 cup chili blend power
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon salt
2 onions, diced
4 cloves garlic, diced
3 ribs celery, diced
1 red bell pepper, diced
2 (14-ounce) (400g) cans diced tomatoes
1/2 cup red wine
2 (14-ounce) (400g) cans kidney beads
In a pot on a medium hot heat, add the ground beef, chili powder, cumin, smoked paprika and salt. Cook while stirring until lightly browned all over.
Add the diced onions, garlic, celery, and bell peppers. Cook until the vegetables are softened and the onions transparent.
Add the tomatoes with the juice. Rinse the cans with the red wine and add to the chili.
Drain the kidney beans and rinse. Add the kidney beans and stir.
Cook until the flavors meld, 30 to 45 minutes. Taste the chili and adjust as required with salt and chili powder as needed.