Campfire Chili
Ingredients
| Ingredient | Quantity |
|---|---|
| beef chuck, ground | 1 pound, 2 slices, 1 cup, 1 each, 1 1/2 Tablespoons, 2, 1, 2, 1/2 cup, 2 teaspoons, 1 1/2 teaspoons, 1 Tablespoon, 1 Tablespoon, 2 Tablespoons, 1 teaspoon, 1/2 teaspoon, 2 Tablespoons, 1, 1, 2 Tablespoons, 8 cups, 1, 1 cup, 3/4 cup, 1 |
| thick cut bacon, chopped | |
| chopped onion | |
| mini sweet peppers, red, yellow and orange, diced | |
| minced garlic | |
| serrano chilies with stems removed, minced | |
| jalapeno with stem and seeds removed, minced | |
| medium roma tomatoes, chopped | |
| chili powder | |
| ground cinnamon | |
| espresso powder | |
| ground cumin | |
| dried oregano | |
| cocoa powder | |
| beef bouillon powder | |
| salt | |
| creamy peanut butter | |
| 14.5 ounce can of diced tomatoes | |
| 8 ounce can of tomato sauce | |
| sugar | |
| water | |
| 15.5 ounce can of dark red kidney beans | |
| shredded cheddar cheese (optional) | |
| yogurt or sour cream (optional) | |
| large scallion, sliced (optional |
Directions
1 large scallion, sliced (optional)
Directions
Over a medium high in a 4 quart stock pot brown the beef and bacon, about 10 minutes. Add the onions, peppers garlic, serranoes and jalapeno and cook for about 6 minutes just to sweat them. Add the tomatoes, all the spices, cocoa powder, beef bouillon, salt, diced canned tomatoes, tomato sauce, peanut butter and sugar, stir to combine. Add the water and bring to a boil.
Turn the heat down to low maintaining a simmer and cook uncovered approximately 3 hours. Stir occasionally throughout but more often during the last hour. Cook to your desired consistency then add the kidney beans to just heat through.
Serve with cheddar cheese, yogurt or sour cream and scallion slices garnish with a side of tortilla chips. Enjoy!