You will need
Hot coals for a 12 inch dutch oven, top and bottom
1 pound ground meat of your choice
1/2 onion
2 small stalks celery
2 to 4 minced garlic cloves fresh
1 14-16 oz can pinto beans or chili beans with sauce
1 14-16 oz can large dark red kidney beans, drained
1 14-16 oz can small kidney beans, drained
1 14-16 oz can of black beans, drained
2 14-16 oz cans of stewed tomatoes
1 small can tomato sauce
3 tablespoons chili powder or more to taste
1/2 tsp cumin
salt and pepper to taste
Place you oven covered over a spread of some hot coals preparing it to brown the meat.
Season the meat with salt and pepper, brown in hot dutch oven.
When the meat is brown move it to a single ring of nice hot coals, or move some out of the way. Drain or spoon out as much oil as you can. Sometimes I use paper towels to absorb some. Then add the onion celery and garlic and a pinch more salt and let that simmer down.
Add the rest of the ingredients and cover placing a ring of coals around the lid. Leave to cook for 1 hour replacing the coals as needed. Check liquid level as needed so it does not get dry. You can add small amounts of water to keep it to the right consistency.
This is pretty easy and fairly quick. This chili is easy to pack for because it is mostly can goods. This would serve 4 to 6. You can adjust servings up or down with the amount of beans and stewed tomatoes you use and adjust the seasonings as needed. Enjoy!
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