Chef Melinda Foley's - Camping Chili
Here is a great recipe for camping and cool weather! You will need a crock-pot or slow cooker**. This chili is great paired with coleslaw, placed over rice or mashed potatoes and served with iced cold sweet tea.2 Tbsp. Extra Virgin Olive Oil or butter
1 lb. ground beef (can use ground pork)
1 large sweet yellow onion, chopped
1 large green bell pepper, seeded and chopped
2 Tbsp. chili powder
1 Tbsp. paprika
Salt and Pepper, to taste
3 cans Bush’s Chili Beans (mild or medium sauce)
2 cans Joan of Arc spicy Chili beans
6-10 garlic cloves, rough chopped
Heat olive oil or butter in medium sized skillet. Add ground beef and brown over med-hi heat until no longer pink. Add onion and bell pepper and continue to cook until veggies are tender, about 5 minutes. Add salt and pepper, chili powder and paprika. Cook another minute or two stirring constantly so spices brown but do not burn. Pour in about ˝ cup water and scrape the bottom of the pot to render all of the goodness. Pour into crock-pot or slow cooker that holds about 4 quarts. Add beans and garlic. Cook on high for one hour then turn to low for at least another 5 hours so flavors have time to blend. This can be done before work in the morning and cooked until you get home at night. Publix also sells prepared garlic mashed potatoes in the meat cold case that are EASY to heat and taste great if you are short on time.. my kids love them!
** You can cook this on your stovetop for just as long. Keep heat on a lower setting and check often to prevent scorching. Do not use cast iron or aluminum pots for this recipe as the acids will react and make the chili very bitter. Use stainless steel or porcelain coated cast iron (such as Le Creuset).
Have fun with this and enjoy. This chili is great leftover, prepared ahead, to take to special gatherings and freezes/reheats well. For larger families, it can be doubled, tripled, Etc. Perfect for Sunday football at home or to-go.
*personal recipe… original author unknown