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.
The nice thing about this recipe is that it is easy to make changes depending on your tastes and what is on hand. If you don’t like spice, used mild sausage and omit the jalapeno peppers. If you don’t have beer on hand, substitute chicken stock or more water. You can swap out brown sugar for the molasses.
If you’re feeling really adventurous, you can cook cornbread right on top of the chili after simmering it for 20 minutes. Use your favorite cornbread mix, spread it on top of the chili, place on the Dutch oven lid, and cook according to package directions.
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