Papa Funk’s Campfire Chili :- Few foods can compare to the heartiness and flavour of a well-made chilli when it comes to cooking over a campfire. A beloved recipe that has been passed down through the centuries, Papa Funk’s Campfire Chilli makes people who congregate around the fire feel warm and cosy. Anyone who enjoys a home-cooked supper and outdoor activities will adore this hearty and flavorful chilli. This is the recipe and background information for this beloved campfire dish.
Papa Funk’s Campfire Chili
Frank “Papa Funk” Henderson was a camper and a passionate cook, lovingly referred to by his grandchildren. The only thing that rivalled his enthusiasm for the great outdoors and cooking delicious food over a campfire was his love of cooking. Papa Funk’s chilli became a mainstay on outdoor get-togethers, hunting excursions, and family camping outings. The dish is a timeless favourite because of its rich flavours, adaptability, and simplicity.
Ingredients
- 2 pounds of ground beef or venison
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cans (15 ounces each) of kidney beans, drained and rinsed
- 2 cans (15 ounces each) of diced tomatoes
- 1 can (6 ounces) of tomato paste
- 2 cups of beef broth
- 2 tablespoons of chili powder
- 1 tablespoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- Salt and black pepper to taste
Instructions
Build a campfire or assemble a grill first. Until you have a lovely bed of hot coals, let the flames go out. Make sure your portable camping stove is on a firm surface if you’re using one. Cook the ground beef or venison over medium heat in a big cast-iron pot or Dutch oven until it’s browned and cooked through.
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As the meat cooks, split it up with a wooden spoon. After browning, remove any leftover fat. Include the bell peppers, diced onion, and garlic in the pot. Cook, stirring occasionally, until the veggies are softened and aromatic, about 5 minutes.
Add the tomato paste, diced tomatoes, and kidney beans and stir. Toss to thoroughly mix in all the ingredients. Add the dried oregano, smoked paprika, ground cumin, chilli powder, salt, and black pepper after adding the beef broth.
Stir the chilli until the spices are uniformly distributed. For approximately one to one and a half hours, simmer the chilli in the saucepan covered with a lid or aluminum foil over low heat.
To maintain consistent cooking and avoid sticking, stir from time to time. The flavours of the chilli will combine more the longer it simmers.
When the chilli is done, spoon it into bowls and top with your preferred ingredients. Great additions include chopped green onions, jalapeños, sour cream, and tortilla chips.
Nutrition Facts
- Calories -570
- Protein – 41 g
- Fat- 24 g
- Carbohydrates – 48 g
Note
Ground beef is the conventional option, although venison or a blend of beef and pig can offer distinctive tastes. To save time and space on your trip, cut veggies in advance and measure out spices.
Change the pot’s distance from the coals or flames to regulate the heat. For this, a grill grate or tripod might be quite helpful. The next day’s chilli frequently tastes even better. To make a quick and delectable dinner, store leftovers in a cooler and reheat over a campfire.
More than just a dish, Papa Funk’s Campfire Chilli is a social gathering tradition. This chilli is sure to please and warm the soul, whether you’re enjoying it over a backyard fire or while camping. Papa Funk’s Campfire Chilli is bound to become a family favourite because to its powerful flavours and rich history.
