Papa Funks Campfire Chili

Great recipe. It makes a lot but my family likes it so much there is never any left over. It’s great on a cold night. It is my brother’s recipe; he ran his own campground for awhile.

INGRIDIENT

3 pounds lean ground beef (80% lean)

1 pound bulk sweet sausage

2 (29 ounce) cans tomato sauce (such as Hunt's®)

1 (40 ounce) can dark red kidney beans, drained and rinsed

4 Roma (plum) tomatoes, chopped

4 stalks celery, chopped

2 green bell peppers, chopped

1 (15.5 ounce) can light red kidney beans, drained and mashed

1 (15.5 ounce) can white kidney beans, drained and rinsed

1 (12 fluid ounce) can or bottle lager-style beer (such as Yuengling®)

1 sweet onion (such as Vidalia®), chopped

1 red bell pepper, chopped

2 (6 ounce) cans tomato paste (such as Hunt's®)

2 (4 ounce) cans diced green chile peppers (such as Old El Paso®)

¼ cup chili powder, or more to taste

4 chipotle chile peppers in adobo sauce (such as Goya®), chopped

3 tablespoons adobo sauce from chipotle peppers (such as Goya®)

3 tablespoons ground cumin

2 tablespoons barbeque sauce (such as KC Masterpiece®)

DIRECTION

Step: 1

Break ground beef and sausage into small pieces and put into the crock of a large slow cooker; add tomato sauce, dark red kidney beans, roma tomatoes, celery, green bell pepper, light red kidney beans, white kidney beans, beer, sweet onion, red bell pepper, tomato paste, green chile peppers, chili powder, chipotle peppers, adobo sauce, cumin, and barbeque sauce.

Step: 2

Cook on Low for 8 hours.

NUTRITION FACT

Per Serving: 570 calories; protein 40.8g; carbohydrates 48.3g; fat 24g; cholesterol 100.7mg; sodium 2032.4mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed