Nothing warms your bones like a bowl of Texas-style chili. This dish is loaded with spices, onions, garlic, and beef, making it an easy one-pot meal that can easily feed a camp crew of four.
You may be asking what Texas Chili is. Simply put, it’s chili sans beans. Now, if you would like to add some beans, go right ahead… just know you can never visit the Alamo ever again. Jokes aside, if you have a vegetarian in the group, you can substitute the beef for two cans of black beans and pinto beans. Just don’t call it Texas Chili.
There are many ways to elevate and simplify the outdoor chili-cooking experience. Our first tip is to put your dry ingredients together in a bag or container before you leave. That way, you don’t have to haul out or measure all of your spices at the site.
The second tip is to bring some already-made cornbread to accompany the chili. We have yet to invent a camp oven here at Gerber, but making it at home and bringing it along will take this dish to the next level. Similar to fries or hotdogs, cornbread goes down nicely with a bit of chili on top.
And third, know your stove. This recipe was made on a two-burner camp stove, but every stove brand is different. A medium heat on one stove could be a high heat on another. Keep a close eye on the chili and adjust the heat as you cook to find the right temperature. A lower heat is usually a safe bet. It may take a little longer.
Ingredients:
2 Tablespoons canola oil
2 to 3 Cloves of garlic, chopped
1 White onion, medium to large dice
1lb to 2lb Beef, chuck roast cut into bite-size pieces
Dry Ingredients
3 Tablespoons chili powder
1 Tablespoon cocoa powder
1 Tablespoon flour
1 Teaspoon salt
1 Teaspoon cinnamon
1 Teaspoon cayenne pepper
1 Teaspoon Salt
1 Can crushed or diced tomatoes
Shredded Mexican cheese
Sour cream
Cooking Steps:
- Heat a stock pot on medium heat and add the oil. Once the oil begins to shimmer, add the diced garlic to the pot. Cook for a minute and give it a stir, then add the onions. Cook for another 4 to 5 minutes or until the onions begin to soften.
- Mix in the beef with the onions and garlic. Cook until it browns evenly on all sides.
- Add in all your spices. Make sure to mix it in well so there are no clumps. You’ll want to cook it until it forms a rich, deep red to almost-brown color.
- Throw in the diced or crushed tomatoes. Give the chili a good mix and let it simmer for five to ten minutes or until it reduces to the consistency of your liking.
- Dish up in a bowl over some cornbread and top with cheese and sour cream. Enjoy.
