2 hour Chili Recipe
This Recipe is meant for Scouts BSA.
Ingredients:
2 lb. ground beef
4 Tbsp water
1 Tbsp vegetable oil
2 tsp each - Worcestershire sauce, cocoa, ground cumin, oregano, salt, sugar
1/2 Tbsp Tabasco sauce
1 large onion
1-1/2 Tbsp chili powder
2 cans kidney beans
3 cup canned diced tomatoes
4 Tbsp water
1 Tbsp vegetable oil
2 tsp each - Worcestershire sauce, cocoa, ground cumin, oregano, salt, sugar
1/2 Tbsp Tabasco sauce
1 large onion
1-1/2 Tbsp chili powder
2 cans kidney beans
3 cup canned diced tomatoes
Notes:
main course
Instructions:
Preheat dutch oven to 350 degrees for frying.
Heat oil.
Brown ground beef.
Add onion and fry until it turns clear.
Add all ingredients except kidney beans.
Lower heat to 225 degrees.
Simmer 1 hour covered.
Add kidney beans.
Simmer 1 hour uncovered.
Serves about 6
(photo from Terry O.)
Heat oil.
Brown ground beef.
Add onion and fry until it turns clear.
Add all ingredients except kidney beans.
Lower heat to 225 degrees.
Simmer 1 hour covered.
Add kidney beans.
Simmer 1 hour uncovered.
Serves about 6
(photo from Terry O.)
All dutch oven recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your 2 hour Chili!
Send a photo of your meal so I can add it here.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your 2 hour Chili!
Send a photo of your meal so I can add it here.
Get 66 favorite recipes in my dutch oven cookbook.
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