Camping Chili Food

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CAMPER'S CHILI



Camper's Chili image

Make a hearty chili following the tip for precooking the ground beef. Ready-to-add canned extras are all that's needed.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
1 tablespoon dried minced onion
1 teaspoon salt
1 can (15 oz) Progresso™ kidney beans, undrained
1 can (10 3/4 oz) condensed tomato soup
1 soup can water
2 to 3 teaspoons chili powder

Steps:

  • In 2-quart saucepan, cook beef, onion and salt over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in remaining ingredients. Heat to boiling, stirring occasionally.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 45 mg, Fiber 5 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1/2 g

CAMPFIRE CHILI



Campfire Chili image

This warm and hearty chili is perfect cold weather camping food.

Provided by admin

Categories     Main Course

Number Of Ingredients 15

2 lbs Ground Beef
2 Medium Onions
1 28 oz Can Crushed Tomatoes,
1 15 oz Can Diced Tomatoes
24 oz Chicken or Beef Broth
1 Can Black or Kidney Beans
8 oz Bag of Frozen Sweet Corn
3 Tbsp Avocado Oil (for the pan)
1 Tbsp Paprika
3 Tbsp Cumin
6 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Salt
½ Tbsp Pepper
1 tsp Cayenne Pepper (optional)

Steps:

  • Chop onion into ½ inch pieces. Heat dutch oven over fire or grill with avocado oil in the bottom. Once hot, add ground beef and onion.
  • When ground beef is cook thoroughly, add all ingredients except corn.
  • Cook chili for at least one hour. Stir frequently to prevent sticking.
  • When chili has been heated thoroughly and you are almost ready to serve, add the sweet corn and bring back to a boil.
  • Serve chili hot with side of corn bread and toppings

CAMPERS FAVORITE DIP



Campers Favorite Dip image

Our family craves this cheesy chili dip so much we make two batches, especially for the guys. If you're not grilling out, bake it in the oven. -Valorie Ebie, Bel Aire, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 5

1 package (8 ounces) reduced-fat cream cheese
1 can (15 ounces) chili with beans
2 cups shredded cheddar cheese
2 thinly sliced green onions, optional
Tortilla chip scoops

Steps:

  • Prepare campfire or grill for medium-low heat. Spread cream cheese in the bottom of a 9-in. disposable foil pie pan. Top with chili; sprinkle with cheese., Place pan on a grill grate over a campfire or on grill until cheese is melted, 5-8 minutes. If desired, sprinkle with green onion. Serve with chips.

Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 403mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

CAMP CHILI



Camp Chili image

A favorite at hunting camp. This is a quick, one pot meal using ground beef, beans and rice. Serve with crushed red pepper flakes and hot pepper sauce on the side for individual tastes.

Provided by PETEIYC

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h40m

Yield 12

Number Of Ingredients 10

3 pounds ground beef
3 onions, chopped
10 cloves garlic, minced
3 (15 ounce) cans pork and beans
3 (15 ounce) cans kidney beans
1 (14.5 ounce) can stewed tomatoes
3 tablespoons chili powder
1 (12 fluid ounce) can or bottle beer
salt and pepper to taste
3 cups uncooked rice

Steps:

  • In a large pot over medium high heat, saute the ground beef for 5 minutes. Add the onions and garlic and saute for 5 to 10 more minutes.
  • Add the pork and beans, kidney beans, tomatoes, chili powder, beer and season with salt and pepper to taste. Stir thoroughly and reduce heat to medium low.
  • Cover and simmer for 1 to 1 1/2 hours, stirring occasionally.
  • Cook the rice according to package directions. Serve the chili over the rice.

Nutrition Facts : Calories 636.7 calories, Carbohydrate 53.9 g, Cholesterol 103.8 mg, Fat 32.7 g, Fiber 14.2 g, Protein 32 g, SaturatedFat 13 g, Sodium 837.7 mg, Sugar 2.5 g

CHILI MACARONI FOR CAMPING



Chili Macaroni for Camping image

From "The Back-Country Kitchen." This easy camping version is a one-pot vegetarian dish that combines the best of many styles. Cooked as directed, it makes a hearty main dish or side dish. If you prefer a soupy chili mac, simply add an additional 3/4 cup water. I am curious if this would work on the campfire as well; I will be doing just that in two weeks.

Provided by Steph_40135

Categories     Beans

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

1 cup macaroni
1/3 cup diced dried tomatoe
1/4 cup pinto beans, dried canned
3 tablespoons nonfat dry milk powder
3 tablespoons freeze-dried corn (optional)
2 tablespoons dried diced green bell peppers
2 1/2 teaspoons chili powder, blend
1 teaspoon dried onion flakes
3/4 teaspoon celery salt
1/2 teaspoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon sugar
tomato sauce, 1/2 of the leather from an 8-ounce can
3 tablespoons grated parmesan cheese (optional)

Steps:

  • Combine in a quart plastic zipper bag: all ingredients except the parmesan cheese (carry separately).
  • In a medium pot, combine mix with 2 1/2 cups cold water.
  • Bring to a boil over medium-high heat, stirring frequently to reconstitute tomato leather.
  • Reduce heat and simmer, stirring frequently, until macaroni is almost cooked, about 10 minutes.
  • Cover and remove from heat; let stand 5 to 10 minutes, until macaroni is tender.
  • Stir in parmesan cheese just before serving, or sprinkle on individual servings.
  • Serving size is 4 or 5 side-dish servings; 2 or 3 main-dish servings.

Nutrition Facts : Calories 309.1, Fat 1.9, SaturatedFat 0.4, Cholesterol 2.2, Sodium 284.8, Carbohydrate 59.7, Fiber 6.1, Sugar 11.5, Protein 14.7

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