Campfire Beef Chili

Campfire Beef Chili

—

by

Al McFarland
in
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Campfire Beef Chili

Campfire Beef Chili

I have to admit that I had a really difficult time naming this recipe. Usually I like to add some kind of adjective that helps to describe a dish, like “spicy”, “smokey”, or “crispy”. And sometimes this includes a detail about how the dish is cooked – like “seared”, “whipped”, or “home-churned”. But in this case the only names that seemed appropriate were boring. For example, the adjectives “stovetop” (i.e. the method of preparation) and “traditional” (i.e. the basic idea of the recipe) both came to mind, but neither seemed to grab the attention that this recipe deserves.
I ended up the title “Campfire Beef Chili” because it reminds me of one of my favourite places on earth and ultimately, of the way I feel when I eat this dish. It’s super simple with just the right amount of heat, saltiness, and texture. It really feels homey and is a perfect comfort food for either a cold winter day, or sitting around the campfire with friends.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10
Course: Main Course, Soup
Cuisine: Canadian
Calories: 493
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef
  • 2 tbsp olive oil separated
  • 2 tbsp steak spice
  • 4 cloves garlic chopped
  • 1 cup Spanish onion diced
  • 1 cup celery chopped
  • 1 cup mushrooms quartered
  • 2 cups peppers (red and yellow)
  • 2 tsp Kosher salt separated
  • 5 cups tomatoes diced
  • 1 1/2 cups corn fresh or frozen
  • 540 ml red kidney beans drained and rinsed
  • 540 ml white kidney beans drained and rinsed
  • 540 ml black beans drained and rinsed
  • 2 tbsp chili powder
  • 1 tbsp Cajun spice
  • 1 tbsp salted butter
  • 1 cup cheddar cheese for garnish
  • 1/2 cup sour cream for garnish
  • 1/4 cup fresh cilantro torn

Equipment

  • large Dutch oven (or pot)
  • wooden spoon
  • colander
  • can opener
  • grater
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Wash and chop all vegetables, peel and chop garlic, rinse and dice tomatoes, quarter mushrooms, grate cheese, drain and rinse beans, prepare corn, measure and separate all ingredients.
Cooking + Assembly
  1. Heat 1 tbsp of olive oil in a large Dutch oven over medium heat. Add the ground beef and cook until browned, stirring regularly with a wooden spoon. Once fully cooked, add the steak spice and stir until fully incorporated. Transfer the beef to a bowl, removing as much excess grease as possible, and set aside.
  2. Return the pot to the medium heat and add 1 tablespoon of oil. Add the chopped garlic and onion and sauté for approximately 2 minutes until tender and translucent.
  3. Add the remaining vegetables (celery, mushrooms, and peppers) and continue to cook for an additional 5 minutes, stirring regularly.
  4. Add the diced tomatoes and bring to a low boil. Add the Cajun spice and chili powder, followed by the corn and beans, and stir well to combine. Allow to simmer uncovered for 20 minutes.
  5. Reduce heat to low and add 1 tablespoon of butter, mixing to combine. Cover the pot and allow it to cook for an additional 5 minutes.
  6. Transfer to bowls, top with grated cheddar cheese, sour cream, and chopped cilantro and serve immediately.

Notes

  • Although this chili has some heat I expect that many will find it to be a bit tame on the spicy side. If you do, go ahead and increase the chili powder or add in a bit of cayenne. Or – you really like the burn – go all out and add some Thai red chilies!
  • I prefer to use fresh diced tomatoes for this recipe, but canned tomatoes will also do the trick.