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Loaded Campfire Chili

Author Kyle Barton of West Des Moines

Ingredients

  • 2 pounds 85% lean ground beef
  • ½ pound seasoned sausage
  • 4 tablespoons chicken broth
  • 1 10.5-ounce can beef consommé
  • 1 16-ounce can tomato sauce
  • 1 11.1-ounce can creamy tomato soup
  • 1 15-ounce can petite cut tomatoes
  • 1 4.5-ounce can green chiles
  • 1 white onion finely chopped
  • 1 can chili beans
  • 1 can dark red kidney beans
  • 1 tablespoon brown sugar
  • 1 tablespoon Old West Port chili powder
  • 1 tablespoon Top Hat chili powder
  • 1 tablespoon El Reno Red Chili Powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1½ teaspoons brown sugar
  • ½ teaspoon sea salt

For serving:

  • Chopped onion
  • Grated cheese
  • Chili cheese Fritos

Instructions

  • Cook ground beef and sausage in a skillet with 4 tablespoons chicken broth. While meat cooks, pour tomato sauce, tomato soup, chopped onions, and green chile pepper in to a large cooking pot.
  • Combine all spices in a bowl and add half the spice mixture to the sauce mixture. Add cooked meat to the mixture.
  • Simmer on a low boil for about an hour. Add remaining spices and beans and cook for another hour.
  • Finally, add brown sugar and ½ teaspoon salt and cook for another 20 to 30 minutes, depending on meat tenderness. Sprinkle servings with more onion, cheese and chili cheese Fritos. Makes 8 to 10 servings.