CHILI CON CARNE WITH BEANS
Number Of Ingredients 12
Steps:
- The night before you plan to have a chili feed, rinse the beans and let them soak over night with twice the amount of water as beans. The next morning, drain the beans and put them in a deep 14-inch Dutch Oven with enough water to cover them, then set the Dutch Oven over 12-16 briquets in a firepan. This takes a fair amount of time to cook, so have extra charcoal handy. (Or set the Dutch Oven on your gas or propane camp stove on as low a setting as possible.) Let them simmer for a couple of hours, adding charcoal to the firepan as needed. I always add about half of my seasoning and diced onions when I put the chili on to simmer.After the beans have simmered for a couple of hours, saute the garlic in another Dutch Oven until golden brown over 6-8 briquets. Add another 6-8 briquets and brown the meat over this higher heat. While the meat is browning put the tomato sauce, chilies and stewed tomatoes in the Dutch Oven with the beans. Add the remainder of your spices to the browning meat and stir to mix. When the meat has browned for about ten minutes spoon the meat over to the other Dutch Oven. Continue to simmer for another hour or two. While this is cooking mix up a batch of corn bread to make for a bunch of happy campers.NOTE: I soak my beans in a kettle or stock pot and not in an iron Dutch.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces
Nutrition Facts : Nutritional Facts Serves
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