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Dutch Oven Fire-Seasoned Rice Chili


Just because you're camping doesn't mean you can't enjoy some home-cooked goodness prepared over an open campfire! Move over hot dogs, there's something better! This Dutch Oven Fire-Seasoned Rice Chili will hit the spot and fill those hungry bellies after a long day of adventure. Whether you're hunting in the fall and want a warm dish to take the chill off or are camping somewhere where the temps drop when the sun goes down, this hearty chili dish is sure to hit the spot!



Ingredients



1 lb. ground beef


4 C. instant rice


3 C. water


1 small onion, chopped


1 large green pepper, chopped


1 Tbsp. chili powder


1 tsp. ground cumin


¼ tsp. cayenne pepper


¼ tsp. garlic powder


½ tsp. onion powder


1 tsp. salt


¼ tsp. black pepper


1 can undrained tomatoes


1 can undrained kidney beans


Shredded cheddar cheese


Note: If you'd rather use your favorite packet of chili seasonings, just omit the chili powder, cumin, cayenne pepper, garlic powder, onion powder, salt, and pepper and add in the seasoning packet instead.

Preparation


In your Dutch oven, brown the ground beef over the campfire and drain the grease. Add in the rice, water, onion, green pepper, seasonings, tomatoes, and kidney beans. Put it back over the fire and bring it to a boil! Cover and simmer for around 5 minutes. If you like the chili stronger and a little thicker, simmer the mixture a little longer and wait to add the rice until the last 5 minutes of cooking. Serve your chili with corn bread, a baguette, crackers, or a salad. For a complete meal, finish it off with these delicious Campfire Baked Apples for dessert! What a great fall treat!


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