Camp Chili

Great for the dutch oven! Freeze leftovers for a microwavable quick meal.

Category: Main Dish

Cuisine: American

☆☆☆☆☆

1 review 
Ready in 45 minutes
by TimCarringer

Ingredients

7-8 lbs round steak cut into 1-inch pieces

1 lb thick-sliced bacon chopped

4 cups onions diced

1/4 cup flour

2 tablespoons kosher or sea salt

1 tablespoon black pepper freshly ground

8 cloves garlic crushed

4 large tomatoes chopped

2 tablespoons cumin ground

2 tablespoons paprika

8 poblano peppers roasted, peeled & chopped

4 cups beef stock


Directions

1. Brown bacon in large cast iron dutch oven over medium heat. Add onions before bacon is done and continue browning until onions are soft. Dip bacon and onions out. 2. Dredge meat in flour, salt and pepper. Place in Dutch oven, stirring continuously until beef is browned. Return cooked bacon and onions to pan; add garlic. Stir and brown 2 to 3 minutes. 3. Add ground cumin, paprika, peppers, tomatoes, beef stock and enough water to cover completely. Bring to a boil. Cover and simmer from 2 ½ hours or until tender, stirring occasionally, adding a little water as needed.

Reviews

☆☆☆☆☆

Great Recipe. It was a bit to hot for the kids, so I think next time I'll use half the peppers and use bell in place of them. My little meat eater had three helpings.

McClan7

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