Day 18 of 30: Gluten-Free, Whole Food, Campfire Recipes
CAMPFIRE CHILI
****This is a very basic chili recipe. As always, change it to make it yours.
****You may notice in the video that I drizzled maple infused balsamic vinegar on the chili. This is something I learned from my friends at @squizitotastingroom and now I swear by it! I love the hint of flavor it gives!
Ingredients:
* 1 lb ground beef
* 1 onion, diced
* 3 cloves garlic, minced
* 1 bell pepper, diced
* 1 can diced tomatoes
* 1 can black beans (drained and rinsed)
* 1 can kidney beans (drained and rinsed)
* 2 Tbsp chili powder
* 1 tsp cumin
* 1 tsp smoked paprika
* 1/2 tsp cayenne
* 2 cups beef broth
* Salt and pepper to taste
* Shredded cheese and sour cream for topping -OR- maple balsamic vinegar
Instructions:
1. Heat the Dutch oven over the campfire and brown the ground beef with onion and garlic.
2. Add bell pepper, tomatoes, beans, and spices.
3. Pour in the broth, and stir to combine.
4. Cover and cook over medium heat for 30-45 minutes, stirring occasionally, until the chili thickens and the flavors meld.
5. Serve with topping of choice.
*******************
I’m not a chef.
I don’t live on a ranch.
I’m not even a bushcraft expert.
I’m just a mom who has traveled full-time in an RV for more than five years!
Our current rig doesn’t have an oven, and I cook almost all our meals from scratch. In this lifestyle I had to learn campfire cooking, and it quickly became my favorite method of cooking!
So throughout the month of October I am sharing a new recipe each day. Some are dinners, some breakfast, some dessert, and even a few snacks.
We have gluten allergies, so every recipe will be gluten-free. They will be made with whole foods and no processed junk.
We hope you enjoy them!
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