Just the sound of it brings back so many great memories. Isn't it funny how we associate good food with good memories? At least I do, I can remember camping as a kid up in the mountains above Continental Divide, New Mexico with my church youth group. We would sit around the camp fire, sing gospel songs, drink that awesome campfire coffee, and yes the best part of all the youth pastor would help us cook up a big batch of chuck-wagon chili in our cast iron camp dutch oven.
Follow this recipe and you are sure to be making memories too!
Ready in: 2-5 hrs
Difficulty: 3 (1=easiest :: hardest=5) Serves/Makes: 8
Ingredients:
2 pounds round steak -- cubed
2 tablespoons vegetable oil - coconut oil works great too
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell pepper
3 cloves garlic -- minced
16 ounces whole tomatoes -- undrained
12 ounces beer - your choice of brand
1 cup barbecue sauce - Kraft regular flavor is best
2 tablespoons chili powder
1 teaspoon dried oregano -- crumbled
1 teaspoon salt
1/2 teaspoon pepper - 30 ounces red kidney beans -- rinsed and drained -
Then if you like it spicy then add in 1/4 cup of diced fresh jalapeno peppers (don't do this unless you want it spicy, as this will really fire it up!)
Directions:In a large soup kettle or Camp Dutch oven over medium-high heat, brown beef in oil. Add onion, celery, green bell pepper, and garlic; cook until soft. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. This recipe is great with fresh camp cooked corn bread! (see article on this blog entitled Campfire Corn Bread for recipe)
This recipe for Chuck-wagon Chili serves/makes 8
Be sure and check out our site at http://www.castironcollection.com for all of your cast iron cookware needs.
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