Soups and Stews – Camp Chili

Camp Chili

1 Lb. Minced Beef
1 Large Onion
1 Tsp. Hot Chili (we usually end up putting two in)
1 Tsp. Paprika
1 Tsp. Oregano
1 Tsp. Ground Cumin
1 Clove Garlic (or to your taste)
1 Tin chopped Tomatoes
1 Tin Red Kidney Beans or Baked Beans
1 Red and 1 Green Pepper

Brown the beef, then remove it from the pan, just leaving the oil that has come out of the beef. Now chop the onion and soften in the oil. Drain off any excess oil, and add the beef, chili, paprika, oregano, cumin, garlic and the tin of chopped tomatoes. Remove the seeds from the peppers, dice the flesh and add to the pan. Simmer over camp stove or hot coals for an hour or longer. Add the beans (drain kidney beans) leave for twenty minutes and serve with green salad and crusty french bread.

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