Camp fire chili

The perfect chili doesn’t isn’t all about what’s in the pot. It’s about where you are, who you’re with, or who you’re not with. But what is in the pot, you gotta cook low and slow!

Cooking chili on a fire, in nature instantly makes any chili taste better.

It’s scientifically proven. I promise.

I don’t have one chili recipe, I like to mix it up.

BUT since I am bragging about campfire chili here are some pointers…

MOST IMPORTANTLY -- YOU MUST HAVE A LID! Ashes are cool for face paint. And my inner flower child likes to think it’s okay to eat all that earth matter but a lid keeps all that out. Which even my inner flower child knows is better.

Use a cast iron Dutch oven. I don’t have one so I use a tall stock pot. If you are using anything besides cast iron make sure you cover the exterior of the pot in dish soap. Lather it up because otherwise it will be nearly impossible to clean. Covering the outside of the pot keeps it from getting burned and I don’t know the science behind it but I know it helps. Take it from someone who learned the hard way. More than once. The more soap the easier cleaning later!

LOTS of garlic! That’s important! Like 10 cloves… You don’t even have to chop it up, just chuck the whole clove in the pot with some oil & chopped onion. Let this saute for few minutes. Garlic keeps the bugs away & will keep you from getting sick when those mountain temperatures drop!

Once your garlic and onions start sweating add in the meat. Ground meat is best. Bison, turkey, chiken or beef. Or mushrooms. Mushrooms are a great meat replacement! Don’t forget your beans! Canned beans are easiest + a great source of fiber!

VEGGIES! If you know me, you know I am a true veggie head. Can’t get enough! Peppers are always appropriate for chili but zucchini, squash, sweet potato’s… all delicious choices too!

I like to add whole baby tomatoes, they cook and pop open making a little homemade saucy-ness.

You want to add in some liquid and spices. Just enough water to submerge your ingredients but don’t drown them. You can always add more liquid if it starts to burn.

Spices- you can get a pre made chili spice pack. Or mix your own with cayenne, paprika, salt, pepper, coriander, cumin, oregano. If your feeling spicy, add some chopped fresh jalapenos!

Give your chili are really good mix and cover!

Place your pot on the outside of the fire, you don’t want it getting too hot because it will burn before it gets a chance to cook. The longer you can cook the chili on a cooler part of the fire, the tastier chili you’ll have!

Top it off with some cheese, tomatoes, avocados, onions, sour cream or plain greek yogurt...

Now I'm hungry!

Enjoy with a cold beer + good company & hopefully a beautiful view

Adventuring is soul food.

Chili provides nutrients.

I hope you get plenty of both.

Love always,

Kristen Claire

#Natural #Veggies #Goodeats

22 views0 comments

Recent Posts

See All