Throw in a couple hot dogs roasted over the fire and this campout meal couldn’t get much more satisfying. It’s a perfect meal to make ahead of time and heat up the first night at camp. Want a vegetarian chili? This one is YUMMY!
Ingredients:
- 2 pounds lean ground beef
- 1 1/2 cups chopped onion
- 1 (46 fluid ounce) can tomato juice
- 1 (29 ounce) cans tomato sauce
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 (15 ounce) can pinto beans, drained and rinsed
- 1 chopped green bell pepper
- 1 chopped tomato
- 1/8 teaspoon ground cayenne pepper
- 1/4 cup brown sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup chili powder
- 1/4 cup cocoa powder
Directions:
- Place ground beef in a large, deep skillet with chopped onion. Cook over medium-high heat until evenly brown. Drain, and crumble.
- In a large pot over high heat combine all ingredients. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Serves: 10
{ 1 comment }
Good Gracious! You’ve been busy!
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