(Serve 6-8) Recipe from campingrecipes.com
Ingredients
1 pound of coarsely ground chuck
1 medium onion, diced
2 ribs of celery, sliced
1 diced jalapeno, seeds removed
2 slices of bacon, cooked and cut into bean sized pieces
2 tablespoons Fiesta chili powder
½ teaspoon oregano
4 large cloves of garlic, minced
½ teaspoon sugar
1 teaspoon cumin
1 teaspoon Worcestershire
1 teaspoon paprika (smoked if you have it)
½ teaspoon salt
2 beef bouillon cubes
½ teaspoon cayenne pepper
1-10 oz can of mexican style diced tomatoes (Like Rotel)
1-15.5 oz can of dark kidney beans, drained and rinsed
1-15.5 oz can of black beans, drained and rinsed
1-15 oz can of tomato sauce
½ cup of beer
Instructions
Heat a 4-quart stock pot or Dutch oven on medium high. Add the onions and the ground chuck and brown until the meat is almost cooked and the onions are soft. Add the remaining ingredients and stir until blended. Cover and bring to a slow simmer over the fire, coals or camp stove. Cook for at least 2 hours, stirring occasionally.
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