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Classic Campfire Chili

Simple, Savory, and from Scratch
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Course, Side Dish, Soup
Cuisine American

Equipment

  • 1 stock pot

Ingredients
  

  • 1 celery the entire bunch, sliced - even the leaves (don't waste!)
  • 1 onion white or brown, diced
  • 2 cups kidney beans dried and pre-soaked
  • 1 lb ground beef 85% lean
  • 1 bay leaf
  • 2 tomatoes rough chopped
  • 1 can crushed tomates
  • 2-4 peppers jalapeños, preferrably, but your favorite pepper will do
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1.5 tsp salt
  • pepper to taste
  • 3-4 cups water

Instructions
 

  • Drizzle some oil into a big stock pot, and heat up to medium-high heat
  • Dice up your onion and toss in.  
  • Add the ground beef and cook and sautee together until onion starting to brown and looks translucent
  • Toss in celery, peppers, tomatoes, bay leaf, and soaked beans
  • Stir all together and add in cumin, paprika, and chili powder
  • Add in tomato sauce (even pasta sauce is fine if you find yourself in a bind!) and stir all together
  • Add in 3-4 cups of water 
  • Continue stirring and bring to a boil.  Then place lid on and turn down heat to medium-low and let simmer on a gentle boil
  • Let simmer until beans are cooked, stirring occasionally (about 1.5 - 2 hours). 
  • Add salt and pepper to taste 
Keyword beans, chili, dinner, side dish, soup