Who doesn’t love a chilli? And a chilli cooked over the campfire adds a delicious smoky flavour that you just don’t get when you cook it on the hob. This recipe is guaranteed to get your taste buds tingling.
Veggies can swap out beef stock for vegetable stock and add quorn mince instead of beef, or better yet use pinto and black beans with the kidney beans to make a super tasty three-bean chilli.
- A splash of cooking oil
- 500g beef mince (or two cans of beans, such as pinto and black beans)
- 1 can of kidney beans
- 1 can of chopped tomatoes or 6 chopped fresh tomatoes
- 2 tbsp tomato puree
- 1 onion
- 1 clove of garlic
- 2 peppers (any colour will do)
- 500ml water
- One beef or vegetable stock pot/cube
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp chilli powder (hot for a real kick, mild if you want to tone it down a little)
- Fresh chillies (as many as you like)
- Rice if you have it, tortilla chips if not
- Optional toppings: hot sauce and jalapeños
- Heat the oil in a heavy-bottomed pot that is suitable for using over the fire. Our preferred option is the awesome Netherton Foundry spun iron glamping pot.
- Dice the onion and garlic. Slice the peppers and chillies and gently fry until softened.
- Add all the spices and dry fry for 5 minutes.
- Add the beef mince (or pinto and black beans) and brown thoroughly.
- Stir in the chopped tomatoes or the fresh tomatoes and the tomato puree.
- Make up the beef stock with hot water and add to the pan.
- Cover with a lid and let the chilli cook down, stirring occasionally. The longer you leave it, the more flavoursome it will get.
- Add the kidney beans when you are 15 minutes away from wanting to eat.
- In a spare pan, cook the rice. If you aren’t able to get rice, this works great with tortilla chips instead.
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