For convenience, cook the ground beef and onions at home and keep in an insulated cooler with ice packs until you’re ready to make the chili.
- 20 min.
- 2 hrs.
- In a 5- or 6-quart camp Dutch oven, cook meat and chopped onion over a medium fire until meat is browned. Drain off fat. Add seasoning mix. Stir in beans, tomatoes, salsa and water.
- To cook directly in hot coals, place lid on Dutch oven and cover with hot coals. Allow to heat for 10 minutes, then peek and check temperature. Liquid should be gently simmering. Continue cooking for 2 hours or until beans are soft and creamy, and meat is tender. Check pot occasionally and add more water, if necessary. To cook above the coals, bring chili to a boil and let simmer for 30 minutes.
- Remove Dutch oven from coals or heat and serve immediately. If desired, top each serving with cheese, sour cream, corn chips and/or green onions.
Nutrition facts per serving: 262 calories, 4 g fat, 2 g saturated fat, 0 g trans fat, 47 mg cholesterol, 1,239 mg sodium, 31 g carbohydrates, 10 g fiber, 7 g sugar, 24 g protein. Daily Values: 9% vitamin A, 10% vitamin C, 7% calcium, 22% iron.