Homestead Collective Recipe Archive
http://www.homesteadcollective.org/hcra/
Camp Chili
3/4# of 80/20 or 85/15 ground beef
1/2 of a medium onion, chopped medium-fine
one extra-large jalapeno, chopped medium-fine
one large Anaheim or New Mexican pepper, chopped medium-fine
1/2 of a 15-oz can of Italian-style or fire-roasted diced tomatoes
chili seasoning of your choice, enough for 1# of meat
16 oz boiling hot water
cooking oil (avocado oil recommended for the high smoke point)
salt, to taste
cayenne pepper, to taste
masa flour
Use a 10-inch stainless steel or enameled skillet (10-inch top diameter, 8-inch bottom diameter); the tomatoes in the recipe can damage
the seasoning on a cast iron skillet.
Cook mise en place, preparing all ingredients in advance so that you can give the cook your full attention.
Easiest veggie prep: Cut ends off onion and peel; cut in half from top to bottom; place one half cut side down and cut small sections
top-to-bottom as for Julienne slices; stack several sections and chop end-to end. Cut top off of jalapeno and remove flesh in three or four
large sections by cutting from top to bottom along juncture of membrane and flesh; cut flesh into thin strips, stack strips and chop end-to end.
Cut top off of Anaheim, remove core, cut in half top to bottom, then slice into long thin strips; stack strips and chop end-to end.
Begin heating water. Wet skillet well with oil. Add ground beef, place on medium heat source and crumble and brown well.
Remove from heat and drain off grease as well as possible.
Add onion, peppers, tomatoes, chili seasoning and water and mix well. Return to medium heat and bring to a simmer. Add salt and
cayenne pepper to taste. Simmer, stirring often to prevent sticking, until all liquid is absorbed. Remove from heat and thicken
with small additions of masa flour, stirring well between additions, until as thick as desired.
Serves two. To double, use 12-inch skillet.
This recipe was added: 29 May 2023