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This recipe is a great one for any type of trip. This chili has been taken on quite a few I have been on and everyone seems to enjoy it.

This Recipe will make enough for 6 people for dinner if you have something else like garlic bread or what we do on trips is add Kraft Tex Mex Cheese and tostitos nacho chips, then pour the chili over top. Something you can cook up under a tarp and throw in your bowl and eat with a spoon. This is also great at home too on a cold rainy day, or stuffed into a thermos for skiing.

I also dehydrate this chili for trips where light weight is key and you can see the instructions under ‘Will it Dry?” soon.

Ingredients:

*** As Many Chiles as you like!

Preparing the Meat:

I start with preparing my ground meat. This is entirely up to your taste. My favorite is venison – very lean and has a great flavour. But if you don’t have that – ground beef will do.

Brown / Cook 1 LB of your chosen meat on medium heat in a frying pan. Use a little oil to help the sticking. This is best done in a cast iron pan, but either will do.

Drain the meat using a strainer. Rinse the meat with hot water if you want to reduce the fat even more, and dry on paper towel.

At this point you can either decide to complete the chili, or dry the meat seperatly. If you are going to dehydrate your chili – keep the meat and chili separate. This will allow you to choose which meat, and also lets you keep the chili longer. More details in ‘Will it Dry?’ later.

Prepare the Chili:

Start with a large pot on your biggest burner and crank it up to medium-high heat. Add a few tbsp. of oil (veg / canola).

Dice the red onion and add it to the pan along with chopped celery, green onion and garlic. Sweat these veggies until the onion is slightly translucent. Add the peppers and continue cooking the vegetables. Don’t over cook the veggies at this point – you want them to continue cooking with the rest of the liquids and so on. Add to this the Tumeric, Cumin, paprika and your fresh chiles. I like to use the little red chiles and remove the seeds and dice fine. Add whatever other spices you like too. Just make sure you don’t over do it. You can always add more heat later.

Open your tins of beans, my favourite are the ‘Mr. Gouda’s’ 9 bean medley. This includes 9 different beans. I also add a can of the standard red kidney beans. This is up to you. Rinse the beans in the can until the liquid almost runs clear. You want a little bit of the starch on the beans to help thicken your chili. Add the two cans to the pot, now upping the temperature of your stove to high. As we add more liquids the temp will start to drop, and we want to keep this stuff cooking.

Open and pour in the tomato goods. Bring this up to a temperature where it is just starting to boil, and reduce – cover and simmer. If you have decided that you are not going to dehydrate this, then add your ground meat now as well. Continue cooking until the peppers and the veggies are done to your likeness. I like mine a little crunchy so you know it’s there.

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