Best Cee Dubs Yankee Chili Recipes

Cee Dub's Yankee Chili image

Number Of Ingredients 13

1 pound dry pinto bean, Anasazi, or kidney beans
2 pounds ground venison or burger (I prefer a coarse grind for burger)
2 large onions, cut in chunks
1 (28-ounce) can stewed tomatoes
1 (28-ounce) can tomato sauce
2 cups water
6 cloves garlic, sliced thin
3 tablespoons store-bought Mexican seasonings
1 teaspoon garlic powder
1/2 cup chili powder
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
olive oil

Steps:

The night before, put your beans to soak in a large stock pot with enough water to cover them with 4-5 inches of water. The next day, when you come back to camp for lunch, drain and rinse the beans.Set a 1-inch Dutch Oven over 10-15 briquets and pour in the beans with the tomato sauce and stewed tomatoes. Add the dry spices and onions as well. Let this start to simmer while you saute the garlic in 2-3 Tbsp. of olive oil in another Dutch Oven or frying pan. After the garlic turns a golden color add the meat and continue to fry for 10-15 minutes. Drain any excess grease off and add to the Dutch with the beans.Simmer for 1-2 hours or until everyone gets in off the hill.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and SaucesA Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutrition Facts : Nutritional Facts Serves

Forty Mile Stew image

Number Of Ingredients 9

2 to 3 pounds beef round steaks, cut into 1-inch cubes
2 pounds breakfast sausages, made into patties
1/2 pound mushrooms, sliced
1/4 cup olive oil or salad oil
3 pounds potatoes, sliced 1/3-inch thick
1/2 pound green pepper, julienne
1 large yellow onion, sliced 1/3-inch thick
seasoning
1 pound sharp cheddar cheese, sliced thick (use Swiss or Provolone, if you wish)

Steps:

Using your camp stove or 15-18 briquets, brown the meat cubes in a 12" Dutch Oven. Just as the meat finishes browning, throw the mushrooms in. Remove from heat and make sure none of the meat cubes have stuck to the bottom. Layer the potatoes slices over the meat and season to taste with salt, pepper, or your favorite camp seasoning. (Kent would add a dash of steak sauce for more flavor.) In whatever order you like, layer the tomatoes, peppers, and onions. Place the sausage patties over top of the last veggie. Bake slowly with 6-8 briquets underneath and 15-18 on top. Add fresh charcoal after an hour and cook for another 30-40 minutes. With only the moisture that cooks out of the vegetables for liquid, this ends up being more like a casserole than what we typically think of as a stew. Ten minutes before you're ready to serve, remove the charcoal from the lid, place the cheese slices over the sausage patties and replace the lid. The cheese slices will melt in about 5 minutes. Make sure when you serve that you get part of each layer.Spiced with More Tall Tales - Soups, Stews and Chili

Nutrition Facts : Nutritional Facts Serves

Yankee Chili image

Provided by Richard-NYC

Categories Meat

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/4 lbs coarse ground beef (butcher at supermarket will grind it for you)
1 medium onion, chopped
3 garlic cloves, chopped
1 (8 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans
3 -4 tablespoons chili powder
1 dash cumin
hot sauce, as spicy as you like

Steps:

Nutrition Facts : Calories 188.7, Fat 2.1, SaturatedFat 0.4, Sodium 1058, Carbohydrate 37, Fiber 12.1, Sugar 14, Protein 10.3

Pen's Lentil Soup image

Number Of Ingredients 10

1 cup brown lentils, soaked for several hours or overnight, then rinsed thoroughly
6 slices bacon, diced into 1/4-inch pieces
4 to 6 cloves garlic, minced
1 large onion, minced
4 to 6 ribs celery, diced or chopped fine
1 (15-ounce) can garlic and herb tomato sauce
2 cups fresh spinach, chopped
1 1/2 teaspoons coarse ground pepper
3/4 teaspoon garlic salt
4 teaspoons sun dried tomato mustard, if available or homemade