Using Campfire Chili Seasoning
Campfire Chili Seasoning is my take on the classic chili flavors that we all love with a touch more heat.
This recipe calls for a combination of Italian sausage and ground beef. I encourage you to try your own mix of proteins, or just simplify it by using 2 pounds of ground beef.
Adjust the heat by adding more jalapeñoor omitting it. If you don’t have red wine, well, go buy some. It makes a difference 🙂
I believe that all chili tastes better the next day, after all the flavors have had time to get to know each other. I’m pretty sure it’s magic.
Makes 8 servings
Here’s what you need:
- 6 ounces hot turkey Italian sausage
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 8 garlic cloves, minced
- 1 pound ground sirloin
- 1 jalapeño pepper, chopped
- 2 tablespoons brown sugar
- 3 tablespoons Campfire Chili seasoning
- 3 tablespoons tomato paste
- 1-1/4 cups merlot or other fruity red wine
- 2 28 ounce cans whole tomatoes, undrained and coarsely chopped
- 2 15 ounce cans kidney beans, drained
- 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
Here’s how to make it happen:
Heat a large Dutch oven over medium-high heat.
Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add brown sugar and Campfire Chili seasoning, and cook for 1 minute, stirring constantly.
Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally.
Sprinkle each serving with cheddar cheese.
- Shredded cheese
- Chopped green onions
- Sour cream
- Fresh chopped cilantro
Also great for nachos, fajitas, and Mexican soups.