This recipe is ready for customization. Experiment with the ingredients to make a chili that will be asked for on every campout. This one takes time, but it feeds a bunch.
Prep time: 2-1/2 hours
Serves: 12-14
Ingredients
- 7 to 8 pounds round steak, cut into 1-inch pieces
- 1 pound thick-sliced bacon, chopped
- 4 cups diced onions
- ¼ cup flour
- 2 tablespoons kosher or sea salt
- 1 tablespoon freshly ground black pepper
- 8 cloves garlic, crushed
- 4 large tomatoes, chopped
- 2 tablespoons ground cumin
- 2 tablespoons paprika
- 1 can Rotel mild chopped peppers and tomatoes
- 1 can kidney beans
- 4 cups beef stock
- 2 tablespoons of cooking oil
- Water
Pre-trip prep
- Cut up meat and put in zip lock bag – keep cold.
- Pre cook bacon and put in zip lock bag – keep cold.
- Cut up onion and put in zip lock bag – keep cold.
- Chop up tomatoes and put in zip lock bag – keep cold.
- Combine flour, salt, and pepper and put in large zip lock bag.
- Combine dry spices and put in zip lock bag.
Instructions
Heat cooking oil large cast iron Dutch oven over medium heat. Add onions and continue browning until onions are soft. Dip onions out.
Add meat to flour, salt and pepper mixture bag, close and shake.
Place meat in Dutch oven, stirring continuously until beef is browned.
Return cooked bacon and onions to pan; add garlic. Stir and brown 2 to 3 minutes.
Add ground cumin, paprika, peppers, tomatoes, beef stock and enough water to cover completely. Bring to a boil. Cover and simmer from 2 ½ hours or until tender, stirring occasionally, adding a little water as needed.
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