Hearty Camp Chili

This past weekend we ended up going to the camp and some of our immediate family joined us (plus my brother-in-law’s girlfriend’s immediate family).  So for meals we had to think of things that would stretch to feed so many people.  A month or so ago I went to a birthday party for my good friend Natalie’s little girl.  They served some of the best chili at it that I had ever eaten.  We made a few adaptations to it, which I will note in the recipe.  You know I’m a chili fan, and this was truly one of the best chilis I’ve ever had.  Thanks for sharing, Nat and Jason!

Hearty Camp Chili
Source:  Jason Allen


 2lbs ground Chuck
1lb medium ground Italian sausage
1 large yellow onion, chopped
1tbsp minced garlic
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 (15oz) can chili beans, drained
1 (15oz) can chili beans in spicy sauce
1 (15oz) can pinto beans
1 (15oz) can light red kidney beans
2 (28oz) cans petite diced tomatoes, un-drained
1 (6oz) can tomato paste
1 small can chili peppers chopped, drained
2 cans beef broth
1 can chicken broth
1 cup beer
1 cup water (if needed)
¼ cup chili powder
2 tsp Tabasco sauce
2 tsp ground cumin
1 tbsp Worcestershire sauce
1 tsp dried oregano
1 tsp salt
2 tsp Montreal Seasoning
1 tsp cayenne pepper
1 tsp paprika
1 tbsp white sugar

Changes we made:  We used ground deer meat instead of ground chuck, could not find chili beans in spicy sauce or the chili peppers, so instead we used regular chili beans and a can of hot Rotel tomatoes.


 In a large skillet over medium-high heat, cook ground chuck and ground Italian sausage until no longer pink. Add onion, garlic, celery and bell peppers (green and red) and continue to cook for 10 minutes. Drain off excess grease and transfer to a large stock pot. Add chili beans, spicy chili beans, pinto beans, kidney beans, diced tomatoes, tomato paste, chili peppers, beef broth, chicken broth and beer. Add additional water if too dry. Cook on medium-high heat until mixture comes to a boil. Lower heat to low and add remaining ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and add additional salt, pepper and chili powder if necessary. The longer the chili simmers, the better it will taste.

Hearty Camp Chili


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