Camp Chili

One of our very favorite foods for fall camping is Chili and Beans!  I added beans because I know that in many parts of the country Chili is something very different from what we make.  We use both ground turkey and beef and several different kinds of beans.  I make this at home and freeze it because chili just gets better the longer the beans and other goodies get to hang out together.  You can also make it meatless and we have done that many times. Corn is also really good in this too.  Now as I have said before - I'm no chef so this is just an idea to get you started and it's just easy and yummy!!!  This is a big ole batch so if you don't want lots of chili then cut back on the amounts.

Camp Chili
2 pounds ground turkey
3 pounds ground beef
Large can tomato sauce
Large can tomato puree
2 cans of Rotel tomatoes
1 can tomato soup
3 cubes beef bullion
2 cups water
1 cup catsup
1 large chopped onion
1 large chopped bell pepper
2 tablespoons jarred garlic or fresh
1 tablespoon cayenne pepper
1 tablespoon parsley
1 tablespoon cumin
1 tablespoon Mrs. Dash
Salt and pepper to taste (I use a lot!)
2 large cans kidney beans
2 small cans chili beans
2 cans black beans

I like to add the tomatoes and liquids to the soup pot first and let them start to simmer.  In a sauce pan I sautee the onion, garlic and bell pepper until tender and add to the pot.  Then brown the turkey and hamburger and add to the pot. There is a big debate around my house about how the meat is browned!  I like it chunky and hubby likes if very fine.  If I make it it's gonna be chunky - I want to know there is meat int there!  :-)   I do season all of these as I brown/sautee them to add flavor.  At this point I season this mixture and it should be a little strong because the beans will dilute the flavor.  I let it simmer for about an hour before adding the beans.

Give the mixture a good stir and drain and rinse the beans.  The only ones I don't rinse are the chili beans because they are packed in a seasoned sauce.  Add all of the beans to the hot tub and stir well.  I normally simmer for at least a couple of hours after that and add more of anything that may be missing at this point.  If it is too thick you can add more water.  Too thin - you can add more catsup or sauce.  For us this makes a huge stock pot full of chili.  We top ours with cheese and raw onions, sour cream and crackers.  Enjoy and remember it's even better the next day!