Check out this camping recipe that will help you get ready for a cookout at the campground or a tailgating adventure with your friends. This delicious, easy chili is a great way to accent hotdogs, baked potatoes, or as a dish on its own. Get the full recipe below.
Ingredients
Recipe adapted from tasteofhome.com
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) black beans
- 15 ounces of kidney beans
- 1 pound boneless beef chuck steak
- 1 pound bulk spicy pork sausage
- 2 medium onions
- 1 medium sweet red pepper
- 1 medium green pepper
- 1 cup hot chunky salsa
- 1/3 cup medium pearl barley
- 2 tablespoons chili powder
- 2 teaspoons roasted minced garlic from a jar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 4 cups beef stock
- 2 cups shredded Mexican cheese blend
- Corn chips
Directions:
- Rinse and drain the kidney beans
- Cut the steak into 1-inch cubes
- Cook and drain the pork
- Chop the onions and peppers
- Put all of the ingredients (excluding the corn chips and shredded cheese) in a 6-qt. slow cooker.
- Cook, covered, on low for 6-8 hours or until the beef is tender.
- Stir in the shredded cheese until melted.
- Serve with corn chips.
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