Wildhaven Campfire Chili Hack in under 30 minutes
Steal this chili hack!
🌶 Camp-worthy chili in under 30 minutes 🌶
How is it even possible to make a rich, traditional, satisfying chili in under 30 minutes start to finish from scratch? This was a happy accident ... fresh, wholesome, and too easy.. lucky for you! Try making ahead and freezing for a cold rainy day or for quick reheating at the campsite... this versatile dish is welcome at many occasions all year round!
This recipe happened by accident while trying to use up extra ingredients in my kitchen ... and it was so quick and easy I’ve remade it multiple times. Tonight we enjoyed it around the campfire with our good friends who have just launched WildhavenSonoma.com, a Glamping and RV retreat.
If you do not have a Dutch oven, or want to use a stovetop or camp stove, simply use a skillet for sautéing and a stockpot for simmering.
Ingredients
1 pound ground meat such as beef or turkey or Beyond vegan meat if vegan
2 10-ounce cans of beans such as pinto, kidney, black, white or navy beans
1/2 a red onion chopped coarsely
One green bell pepper seeded and chopped coarsely
2 10-ounce cans of green chilies and chopped tomatoes (I used Roti brand)
2 8-ounce cans of tomato sauce
2 Tbsp. tomato paste *
1/2 Tsp. White wine vinegar, or apple cider vinegar
*substitute ketchup in a pinch, or omit
Spices.
3 Tbsp Taco spice blend **
1 Tbsp ground cumin
1/2 Tbsp onion powder
1/2 to 1 Tbsp Ancho or Pasillo chili powder, to taste (optional)
Salt and pepper to taste
**Taco spice blend:
1 Tbsp New Mexico or California chili powder
1 Tbsp Pasilla chili powder or Ancho chili powder
1 Tbsp dried oregano
1 Tbsp ground cumin
2 Tbsp onion powder (or 1 each garlic and onion powder)
Combine all spices to make a versatile Taco spice blend. Keep unused portion in spice jar for future recipes.
In cast iron cook pot or cast iron Dutch oven, heat 1 Tbsp oil over high heat. Sauté bell pepper about 3 to 5 minutes until soft, then add onion and continue to sauté until onions are soft and becoming transparent, about 3-5 minutes more. Lightly salt and pepper to taste while cooking. Remove from pot and set aside.
In same pot, heat 1 Tbsp oil. Sauté ground meat over medium high heat until browned and cooked through, using a spatula to break up the meat into small pieces, about 5-10 minutes. Drain off any excess oil.
In same pot over medium heat, add the Taco spice blend, cumin, onion powder, salt and pepper to taste. Stir until spices are combined into meat. Stir in tomato paste. Add peppers, onions, tomatoes and green chilies, tomato sauce and vinegar. Do not drain liquids of cans; add entire contents of cans to the pot. Stir gently and bring to a simmer. Add entire cans of beans including liquid. Stir gently until heated through.
Serve with toppings such as sour cream, shredded cheddar or jack cheese, chopped red onion, chopped green onion, or chopped fresh cilantro.
Serve alongside freshly baked cornbread with warm honey butter, GF cornbread recipe found here:
Serves 4.
To make a meal for 2, simply halve all ingredients.
Update:
This is turkey and white bean chili at #ROTKR, topped with grated cheddar, red onion and sour cream.
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