Cee Dub's Yankee Chili

Serves: 6
Total Calories: 169


1 pound dry pinto bean, Anasazi, or kidney beans
2 pounds ground venison or burger (I prefer a coarse grind for burger)
2 large onions, cut in chunks
1 (28-ounce) can stewed tomatoes
1 (28-ounce) can tomato sauce
2 cups water
6 cloves garlic, sliced thin
3 tablespoons store-bought Mexican seasonings
1 teaspoon garlic powder
1/2 cup chili powder
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
olive oil


The night before, put your beans to soak in a large stock pot with enough water to cover them with 4-5 inches of water. The next day, when you come back to camp for lunch, drain and rinse the beans.

Set a 1-inch Dutch Oven over 10-15 briquets and pour in the beans with the tomato sauce and stewed tomatoes. Add the dry spices and onions as well. Let this start to simmer while you saute the garlic in 2-3 Tbsp. of olive oil in another Dutch Oven or frying pan. After the garlic turns a golden color add the meat and continue to fry for 10-15 minutes. Drain any excess grease off and add to the Dutch with the beans.

Simmer for 1-2 hours or until everyone gets in off the hill.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 6
Total Calories: 169
Calories from Fat: 0

This Cee Dub's Yankee Chili recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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