Chili Beans

This page will be dedicated to cooking outside using cast iron Dutch Ovens. I like to use charcoal briquettes for my heat source but you can use coals from a campfire just as easily. From time to time I will share some favorite recipes here for you try on your next camping trip.

Chili Beans

2 – 15.5 ounce cans pinto beans
32 ounces beef broth
1 large onion chopped
2 jalapeno finely chopped
4 cloves garlic, minced
1 pound kielbasa, sliced into 1/4 inch rounds
1/8 cup chili powder
2 teaspoons ground cumin
canola oil
salt and pepper to taste

Start briquettes. (I start with about 12)
When grey and lighter fluid has burned off place dutch oven on coals.
Add a couple of tablespoons of canola oil.
When oil is hot add chopped onions and cook until soft and lightly browned.
Add garlic and jalapenos and cook for 4 or 5 minutes longer.
Add canned beans, beef broth and sausage simmer for 10 minutes.
Add chili powder, cumin, salt and pepper.
Cook for 15 minutes or so until the spices have a chance to cook out that raw spice flavor.

Serve with corn bread or biscuits (recipes will follow another day)

Note: keep a few extra briquettes started in case you lose heat and need a few more.