CAMPFIRE CHILI
10/21/2017
It was such a nice Indian Summer kind of fall day. We spent the day decorating for Halloween, raking and blowing the copious amount of leaves that have fallen thus far and picking up sticks and whatnot to prepare for a fall backyard campfire, because tonight we're also roasting hot-dogs with our chili! I couldn't find our dutch oven so we weren't able to make it on the fire, but it's just as delicious either way. Chad kicked it up a notch last year and added a couple diced, roasted, hatch chili peppers and won spiciest chili at our ward fall festival. I hope ya'll enjoy it as much as we do!
Love,
Molly
Burton Family Campfire Chili by Molly & Chad Burton
Ingredients
1 lb. ground pork2 Tbs. extra-virgin olive oil
1 white onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 can of mild diced chilis
3 Tbs. chili powder
2 tsp. cumin
1 tsp. oregano
1 tsp. Kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
2 cans diced tomatoes - 16 oz. (I tend to use
2 cans tomato sauce - 32 oz.
2 cans kidney beans - 16 oz. drained
1 white onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 can of mild diced chilis
3 Tbs. chili powder
2 tsp. cumin
1 tsp. oregano
1 tsp. Kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
2 cans diced tomatoes - 16 oz. (I tend to use
2 cans tomato sauce - 32 oz.
2 cans kidney beans - 16 oz. drained
1 can pinto beans - 16 oz. drained
2 tsp. liquid smoke (only if you need to make on stove top)Shredded cheese, hot sauce and sour cream to top off your chili
Directions
In a large pot or dutch oven, add the olive oil over high heat. Add the onion, green pepper, and garlic and cook over medium heat, stirring occasionally as not to burn until vegetables are soft (about 5 minutes). Next add the chili powder, cumin, oregano, salt, pepper and cayenne pepper. Stir until combined. Add the ground beef and pork and cook over medium-high heat until browned. I use a 90/10 ground beef so very little grease is produced and there is no need to drain. Once the meat is browned add the diced tomatoes, tomato sauce, kidney pinto beans. Bring to a bubble and reduce to low heat and simmer for an hour. We often cook this recipe over a fire as well, hence the name. It tastes extra yummy on the fire, but it does take some careful watching (to keep the coals hot) and stirring to keep the bottom from burning. When it's done, top with sour cream, cheese and hot sauce!
Directions
In a large pot or dutch oven, add the olive oil over high heat. Add the onion, green pepper, and garlic and cook over medium heat, stirring occasionally as not to burn until vegetables are soft (about 5 minutes). Next add the chili powder, cumin, oregano, salt, pepper and cayenne pepper. Stir until combined. Add the ground beef and pork and cook over medium-high heat until browned. I use a 90/10 ground beef so very little grease is produced and there is no need to drain. Once the meat is browned add the diced tomatoes, tomato sauce, kidney pinto beans. Bring to a bubble and reduce to low heat and simmer for an hour. We often cook this recipe over a fire as well, hence the name. It tastes extra yummy on the fire, but it does take some careful watching (to keep the coals hot) and stirring to keep the bottom from burning. When it's done, top with sour cream, cheese and hot sauce!
2 comments
You have one can or two cans, totaling a number of ounces. Beans for example:
ReplyDeleteTwo cans 16 oz
One can 16oz.
Follow cans or ounces? Or is it 2 cans of kidney beans totaling 32oz?
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