Camp Chef: Make Ahead Camp Chili

Chili is quite possibly one of my all-time favorite meals. It’s one of those dishes that can be slowly made over hours (or even days) but also quickly put together in a matter of minutes. One has advantages over the other, but both are extremely filling and hearty. A good make ahead camp chili can be a fantastic meal at the end of a long day.

Cooking on the trail or at camp doesn’t have to be bland or always consist of easy to make meals. The Camp Chef cooking series aims to provide you with recipes that can be made quickly at camp and still taste great.

Over this past year, I have been attempting to perfect my chili recipe at home. I’ve gone from a quick and easy dump the cans into a pot recipe to a slow-cooked throughout the day recipe. I don’t know why I didn’t go to this earlier. It comes out much heartier than the can dump.

This chili recipe can be made a few days in advance. And honestly, I think it’s better the day after it’s made anyway. It gives some of the meat time to sit, tenderize, and soak in the chili flavor.

The Ingredients

I’ve made this both with and without the chorizo, and it turns out great either way. Good chorizo just adds another layer of flavor to this chili. The ingredient list is basically what you would expect from chili. You could swap out the green pepper for a poblano and a jalapeno to give it some more kick.

 

  • 2lbs Stew meat
  • Chorizo (optional)
  • One can Tomato paste
  • Two cans Chili beans
  • Two cans Chili tomatoes
  • Large Onion
  • Green Pepper
  • Chili powder
  • Garlic powder
  • Cumin
  • Salt
  • Pepper

 

How To Cook It

There isn’t much prep work involved other than chopping the vegetables and cooking the chorizo if you are going to use it.

 

  1. Chop the green peppers and onions.
  2. If using it, cook the chorizo in a pan.
  3. Drain and rinse the kidney beans.
  4. In a large crock pot add the following: stew meat, onions, peppers, kidney beans, tomatoes, two tablespoons chili powder, two teaspoons cumin, one teaspoon garlic powder, one teaspoon salt, 1/2 teaspoon pepper.
  5. Give everything a good mix.
  6. Cook on low 7-8 hours.

 

Once the chili is done, it’s time to enjoy. Grab a bowl and a spoon. I like to drop some Frito’s in the bottom of my bowl before piling the chili on with a little bit of cheese sprinkled in. That’s just a personal preference though, and you feel free to eat it however you want. Either way, this makes a good hearty chili.

 

Make this the day before your next trip and package some up in a container for later that night. You won’t regret having it.

 

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Camp Chef: Hobo Pie

Cooking on the trail or at camp doesn’t have to be bland or always consist of easy to make meals. The Camp Chef series aims to provide you with recipes that can be made quickly at camp and still taste great. This quarter Tyler Windhurst provides us with a recipe for Hobo Pie.

When I was growing up, my mother would always make a dish she called hobo pie. I remember the first time I made this dish while out camping. The looks my friends gave me were not ones of excitement after hearing the name. But it quickly became a favorite once they tasted it. I’ve prepared it in many different ways over the years. But in this article, I’ll show you what I consider the best way.

Ingredients (Feeds 2)

  • 1/2lb ground venison or ground beef
  • Tablespoon bacon fat (optional)
  • Broccoli
  • One large Idaho potato
  • Two large carrots
  • Four cloves garlic
  • Sour cream
  • Shredded Colby jack cheese
  • Salt and pepper

Directions 

Remember, if you are using a fire to cook, start the fire ahead of time. Let it burn down to coals, before placing the foil on.

  1. Start by getting a sheet of tin foil about 1ft-1.5ft long.
  2. Split the ground venison into 1/4lb patties and place in the center of foil. For additional flavor, place 1/2 tablespoon of bacon fat onto the patty.
  3. Dice vegetables, and place it in the foil along with the patty.
  4. Finely mince garlic, and add salt and pepper to the desired amount.
  5. Tightly fold tin foil over ingredients
  6. When cooking this dish on fire, move a pile of hot coals next to the fire, put the foil packet on top, and then cover it with more coals. If you’re using an oven, set the oven to 400 Fahrenheit. With either method, cook it until the potatoes are soft.
  7. Once the potatoes are soft, take it off the heat. Open the foil, sprinkle on shredded cheese and close it back up. Let cool.
  8. After your hobo pie has cooled and the cheese has melted, put a dollop of sour cream on top. Now enjoy!

Camp Chef: Hawaiian Sandwiches

backcountry cooking hawaiian sandwich

When working on a backcountry cooking menu sandwiches are always a good option. They’re super easy to make and the ingredients can easily be stored and carried in a rig. These Hawaiian sandwiches are no different. They do require some more time than just slapping together meat, cheese, bread, and condiments. The outcome is well worth the wait. Everything blends together perfectly and nothing overpowers when eating these.

Ingredients

  • Burger buns
  • Ham steaks
  • Pineapple
  • Dijon mustard
  • Sliced cheddar cheese

Directions

  1. Slice pineapple.
  2. Cut ham steaks into two pieces.
  3. Grille ham and pineapple.
  4. Put dijon mustard, slice of cheese, pineapple, and ham steak on burger bun.
  5. Wrap burger in tin foil and place by fire for a few minutes, enough to let the cheese melt.
  6. Unwrap and enjoy.

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Camp Chef: Breakfast Taquitos

breakfast taquitos

This backcountry cooking recipe is for some easy to make breakfast taquitos. During our run through Manistee National Forest we made these breakfast taquitos with some left overs we had from previous meals. They were super easy to make. Mostly because we didn’t have all of the ingredients.

Instead, we used some tortillas, left over brats and sausages from the previous day, and cheese. The eggs and spinach would have been added fuel to keep us going through the day had we made it part of our grocery list.

Ingredients

  • Small breakfast sausages of your choosing
  • 5 large eggs
  • Salt and pepper
  • 1 ½ cups shredded cheese
  • 1 cup baby spinach, chopped
  • 10 white corn tortillas

Directions

  1. Cook sausages over medium-high heat until cooked.
  2. Use eggs to make scrambled eggs, add spinach to egg if using.
  3. Warm tortillas on pan for a few seconds each side.
  4. Add cheese to tortilla in pan and remove when cheese has melted.
  5. Add some egg to tortilla.
  6. Add sausage to tortilla.
  7. Roll up and enjoy.

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Did we miss something? Want to read more about a specific topic? Interested in writing for us? Email us at submissions@michiganoverland.com.

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