Chili
We love chili when we are camping. This is a great meal to make in advance, freeze, and bring with. It's also one that's good to make in camp if you have time in camp. The beef chili requires less space in the cooler if you're going to make it in camp, and is quicker to make as well. The veggie chili recipe is delicious, but cutting all of the vegetables takes time and cooler space.
Beef Chili
Ingredients:
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1 pound ground beef
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1 onion diced
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1-3 gloves of garlic minced (we like to add at least 3, but we love garlic). Or you can also use garlic powder if you prefer. Start at 1 teaspoon of garlic powder, more if desired.
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2 - 16 oz cans of kidney beans
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1 - 16 oz can of black beans
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3 - 15 oz cans of diced tomatoes
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1 - 2.25 oz can of sliced black olives (optional)
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1 - 4 oz can of diced green chilis (optional)
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2-4 tablespoons of ground chili powder
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Optional Toppings:
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Tortilla Chips
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Cheddar Cheese
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Cilantro​
Directions:
Cook the ground beef, remove from the head if able to. If you don't want to do extra dishes, it's okay to leave in the pan. Add the diced onion, and let it cook for about 2 minutes. Add the chopped garlic. Let the onion cook until transparent. Drain the beans. Add back in the ground beef if you had removed it. Add in the remaining ingredients - do not drain the tomatoes. Bring the chili to a boil, reduce to a simmer. I like to let it simmer for at least 10 minutes. Up to 30 minutes if you have time.
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If making this in advance: Cool the chili, place in a gallon Ziploc bag, either lay it flat or shape into a chub formation. Freezing it flat is better if you are eating it earlier in your trip, and it is sometimes easier to fit into the cooler. If we're having chili later in the trip, we tend to shape it into a the chub formation as it will stay frozen longer.
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If making it at camp: Freeze the ground beef, unless you are eating it the first night. The beef, cheese, and cilantro are the only ingredients that need to be stored in a cooler. Make sure you pack a can opener and a colander is helpful to have to drain the beans.
Veggie Chili
Ingredients:
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2 tablespoons extra-virgin olive oil
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1 medium red onion, chopped
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2 large red bell peppers, chopped
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3 medium carrots, chopped
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3 ribs celery, chopped
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½ teaspoon salt
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4 cloves garlic, minced
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2 tablespoons chili powder
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2 teaspoons ground cumin
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1 ½ teaspoons smoked paprika
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1 teaspoon dried oregano
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1 - 28 oz can of diced tomatoes
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2 - 15 oz cans of black beans
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1 - 15 oz can of pinto beans
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2 cups vegetable broth
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1 bay leaf
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1 to 2 teaspoons sherry vinegar or red wine vinegar
Optional Toppings:
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Tortilla Chips
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Cheddar Cheese
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Cilantro​
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Avocado
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Sour Cream
Directions:
Heat oil in pan. Add onions, bell pepper, carrots, celery and 1/2 the salt. Cook until veggies until tender stirring occasionally. Add garlic, chili powder, cumin, paprika, and oregano. Cook for about 1 minute. Add canned ingredients, broth, and bay leaf. Stir and bring to a simmer. Let simmer for 30 minutes. Remove bay leaf. Optional: you can remove some of the chili - up to 1 cup - and blend it and add back to the pot.
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If making this in advance: I like to make a big batch so we can eat it the night I make it, and still have some for the trip. Cool the chili, place in a gallon Ziploc bag, either lay it flat or shape into a chub formation. Freezing it flat is better if you are eating it earlier in your trip, and it is sometimes easier to fit into the cooler. If we're having chili later in the trip, we tend to shape it into a the chub formation as it will stay frozen longer.
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If making it at camp: Veggies last longer if you don't pre-cut them. If you plan on making it the first night, you can pre-cut the veggies. If not, I recommend bringing the whole veggies. This recipe diffidently takes longer, be sure you have time in camp to make it - ideally an hour with prep and cook time. Make sure you pack a can opener and a colander is helpful to have to drain the beans.