COLONIAL CAMPER’S CORNER: CAMPFIRE CHILI
There’s nothing better than sitting around a fire at night with a warm bowl of chili in hand. Chili is great for a cold day if your camping or the perfect meal for tailgating at a game. In honor of National Chili Day which is on the fourth Thursday in February, we have a simple great tasting recipe that can be cooked inside your RV or over a campfire.
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 tablespoons ground cumin
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beef broth
- 1 (15 oz.) can diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Heat a large pot on your stove top or a dutch oven over a campfire. Be sure to coat bottom with a very thin layer of oil. Sauté the onion until soft.
Add ground beef and cook for 6-7 minutes or until the beef is browned, stirring occasionally. Add the cumin, tomato paste, garlic powder, salt, and pepper. Stir well to combine all the ingredients.
Add the broth, diced tomatoes (with juice), beans, and tomato sauce, stir well. Bring to a boil then reduce the heat to low. Allow it to simmer uncovered for at least 30 minutes, stirring occasionally.
Let the chili rest for 5-10 minutes before serving. After serving you can add toppings such as shredded cheddar, sliced green onions, or saltine crackers.