Cowboy Chili

A robust, flavorful chili featuring tender beef, hearty beans, tomatoes, and spices, ideal for a warming meal at home or cooked outdoors over coals.

Total Time:

Yield:

12 servings

2 pounds lean ground beef*

1 large onion, chopped*

2 (1.25-ounce) packets chili seasoning mix

2 (15-ounce) cans red chili beans, undrained

2 (15-ounce) cans dark red chili beans, undrained

2 (14.5-ounce) cans diced tomatoes, undrained

1 (16-ounce) jar salsa

1 cup water

Shredded Cheddar cheese, optional

Sour cream, optional

Corn chips, optional

Sliced green onions, optional

In a 5- or 6-quart camp Dutch oven, cook meat and chopped onion over a medium fire until meat is browned. Drain off fat. Add seasoning mix. Stir in beans, tomatoes, salsa and water.
To cook directly in hot coals, place lid on Dutch oven and cover with hot coals. Allow to heat for 10 minutes, then peek and check temperature. Liquid should be gently simmering. Continue cooking for 2 hours or until beans are soft and creamy, and meat is tender. Check pot occasionally and add more water, if necessary. To cook above the coals, bring chili to boiling and let simmer for 30 minutes.
Remove Dutch oven from coals or heat and serve immediately. If desired, top each serving with cheese, sour cream, corn chips and/or green onions

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*For convenience, cook the ground beef and onions at home and keep in an insulated cooler with ice packs until you’re ready to make the chili.

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