Recipe of the Week (#100DaysofScouting, Day 9)


So it seems like each Wednesday was the day to post something food related, so I’ll keep with that topic for this week.

At our district’s Klondike Derby each year, the adults from each unit who run the cities participate in a chili cook-off.  There’s a travelling trophy that gets engraved with the winner’s name and that unit holds onto it for the next year and it is handed in, re-engraved and handed out to the next year’s winner.  Neat idea.  Plus in the early January cold it is always nice to be able to get some warm grub at each station!

So last weekend was our district’s first ever Cub Klondike (see my previous post), and I decided at rather the last minute (10:00 PM the night before) that I was going to make chili at my city.  I ran Nome where we did the Good Camp / Bad Camp station (I set up the camp and made five errors that were either poor camping skills or violating Leave No Trace and the boys had to identify each to me for their nuggets), so I was already going to have a kitchen set up, why not cook?  So I threw together a chili which isn’t terribly original but turned out excellent if I do say so myself (and I do, as did several other people at the event who partook in it).  So I figured I’d share the recipe.

(I should note that my “recipe” was basically to take the instructions from the back of the chili seasoning packet and modify it with some extra stuff, so McCormick’s should get some of the credit I suppose.  What can I say, it was 9 hours before the event and I needed to get some sleep, I didn’t have time to come up with my own seasoning mix!  Next time I’ll be more creative, and I’ll be sure to share the results with you too!)

Middletownscouter’s Special Valentine’s Day “Hearts on Fire” Chili

  • 2 packages McCormick’s HOT chili seasoning mix
  • 1 package McCormick’s original chili seasoning mix
  • 3 pounds ground beef
  • 2 8-oz cans Tomato Sauce
  • 2 15-oz cans chili ready diced tomatoes (with onions)
  • 1 15-oz can hot chili beans
  • 1 30-oz can regular chili beans
  • 6 cups water
  • kosher salt
  • ground black pepper
  • garlic powder
  • Diced white onion (optional)
  • Shredded cheddar cheese (optional)
  • Sliced pickled jalapeños (optional)
  • Sour Cream (optional)
  • Crackers (optional)

(Note: I cooked this recipe over a propane camp stove.  You could also do this over a campfire but be careful to monitor constantly to ensure even heating and no burning.  You also will want to soap the OUTSIDE bottom and sides of your pot so they don’t get permanently carbon scored.)

Season the ground beef with salt, pepper and garlic powder, then brown in a large stock pot.  Once there is no longer any visible pink in your ground beef, drain off the fat and return the pot to your heat source.

Add in the seasoning mix, tomatoes, tomato sauce, beans and water.  Stir until everything is completely combined. (Note, if you are doing this at camp, it helps to bring a can opener.  Opening six cans of stuff with a pocket knife takes a lot of effort and a lot of time)

Bring chili to a boil, stirring occasionally (making sure to hit the bottom of the pot so nothing sticks and burns on).  Once the chili is boiling turn down the heat (or move to a cooler area of the campfire) and allow to simmer until at the desired thickness / consistency.

Serve to hungry campers as-is or garnished with onion, cheese, jalapeños, sour cream or crackers.  Makes a LOT of chili, at least 12 full meal size servings.

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