Campfire Dutch-Oven Chili
Chili is amazing. Now imagine you cooked it over a roaring fire letting the flavors simmer and mix together. Even more amazing.
Ingredients
- 1 lb. Ground Meat Beef, Turkey, Venison, etc.
- 2 Green Peppers, diced
- 1 Onion, diced
- 2 cans Kidney Beans, drained and rinsed
- 1 can Spaghetti Sauce
- 1/4 cup Chili Powder more or less as desired
- 2 tbsp. Garlic Powder more or less as desired
- 2 tbsp. Taco Seasoning more or less as desired
- 1/2 cup Relish (Optional) I use zucchini relish we have canned
Instructions
- Brown you ground meat in a skillet until no pink remains. (If you have a fire simmering all day, no need to do this ahead. You can just add the meat and veggies right to the dutch oven and stir it a little more frequently so it doesn't burn and to be sure the meat cooks).
- Drain the liquid that accumulated from cooking the meat before adding the meat into your dutch oven.
- Place the remaining ingredients into the pot with the meat and stir well to combine. Feel free to add different amounts of seasonings based on your prefernces.
- Hook the dutch oven to your tripod over the fire. A good pair of fire gloves works well as you'll have to remove the cover often to stir.
- How long you let it simmer depends on your liking. The meat is already cooked, so you are just allowing the veggies to cook and all the seasonings to incorporate into one another. An hour to three or four hours - just remember to stir it often.
- When ready, serve with shredded cheese or scoop it with chips. Make sure to let it cool first!