Texas Hill Country Chili
From being the camp cook I have learned three important rules to cooking in the woods. For one, a simple meal is key for staying sane and keeping your trip relaxing. Two, if you prep the meals at home your cook time is much quicker and you might actually be able to eat dinner while it is still light out! Lastly, leftovers are a huge pain in the ass and often become wasted unless you plan your meals around them.
With that being said this chili is the perfect meal for such occasions. I prepped the chili at home the day before and placed enough for two servings in a sealed container. I opted to keep it meat free as I knew it would keep better in a cooler and leftovers might find their way into this meal.
Our first night we grilled steaks over the campfire and served it with grilled corn on the cob and potatoes. My favourite way to make potatoes over a grill is to slice them up with onions and wrap them in tinfoil with butter and seasonings.
As usual at the end of dinner we were left with half a steak, a cob of corn and an entire packet of potatoes. To salvage the leftovers I put the potato pack in a ziplock bag and stored them in the cooler until the next morning when we used them as a side with breakfast. As for the steak and corn, I chopped them up into small pieces and mixed them into the chili. This simple addition made the chili much heartier the next night and cooking it over an open flame added a great smoky flavour.
Our chili dinner was the perfect meal for our second night as we were both too exhausted to spend a lot of time cooking. To serve the chili I topped it with shredded cheese, a dollop of Greek yogurt, chopped tomatoes and green onions. Do you have any special go-to camp meals?