Home Forums Hunting & Shooting Hunter's Campfire Barts chili

So, I gave it the ol' College Try:


Began with Mise en Place. All items & quantities as specified, except for subbing olive oil for corn oil, and decreasing chile powder by 1/3 on account of I used chipotle powder:







"Grey-ed" the chopped chuck. Chopping it that small takes some patience!







Soften the onions:







Add stock, Saz�n packet, tomato sauce, and RoTel:








Bring to a boil, add meat, and all dry seasonings (except cumin),:







And here's the finished product, garnished with cheddar & avocado:







Impressions: Damn, that's good stuff! This recipe is definitely a case where the whole beats the snot out of the sum of the parts. I love the flavor of the chipotle powder, but I may have to cut back on it. This batch was spicy enough to humble my normally chest-pounding teenagers. Like most others, I highly doubt the remainder will make it to tomorrow. If it did, however, I'm sure it would taste even better.

I was excited to find the Saz�n packets in my grocery store, but was let down to find that it was mostly just MSG. Then again, that's probably the reason that the flavors come together so nicely.

Yup - this recipe is going into the regular rotation! Thanks for sharing, Bart!

FC