Recipe: Camp Creekside Chili

This makes about 2 1/2 quarts, but first things first get the parts together. You are going to need three strips of a good, thick sliced, bacon. I suggest you buy a big package and keep it one hand for breakfast nearly every day, but you do as you like. You can get just three slices at most grocery store's butcher counter. While you're back there get a pound of ground chuck steak too. You can use regular hamburger, but the fat content will go up a bit and the flavor down a bit. Also, you'll need half pound of Italian sausage. You are going to have to choose between hot and mild sausage, and the amount of heat in the chili is going to rely heavily on which you choose. I like the mild in this recipe.

Here's the entire shopping list of ingredients:

• 3 Strips of  thick cut bacon
• 1 pound of ground chuck
• 1/2 pound of bulk Italian sausage 
• 1 -14 oz can pinto beans
• 1/2 - 14 oz can black beans 
• 1 - 14 oz can chili beans in spicy sauce
• 1 - 14 oz can diced tomato 
• 1 - 14 oz can fire roasted tomato
• 3 - 6 oz Cans of tomato paste
• 1 - fourteen ounce can of Beef Broth
• 1 - Large yellow onion
• 2 - Stalks of Celery
• 1 Poblano Pepper
• 1 Anaheim Pepper
• 1 Jallapeno Pepper
• 2 Cloves of Garlic
• "Better Than Boullion" (Beef)
• This is the one "secret ingredient" which you might not have is a little jar of  and which everyone ought to add to the spice cabinet, because it is much better than bullion and I use it in a whole lot of recipes. For this recipe I use the beef flavor ("Liquid Cow"); but it also comes in chicken flavor as well, and you should keep both of them handy. 
• 2 Tablespoons of chili powder
• 1/2 Tablespoon of Worcestershire Suace
• 2 Teaspoons of Oregano
• 1 Teaspoon of Ground Cumin
• 1 Teaspoon of Tabasco
• 1/2 Teaspoon of Basil
• 1/2 Teaspoon of Cayenne Pepper
• 1/2 Teaspoon of Paprika
• 1/2 teaspoon of Sugar
• A healthy dash of Salt 
• A healthy dash of Pepper

Before lighting the stove, open all of the cans (but don't drain the liquid from any of them). Core and scrape the seeds from the chilies and chop them fine along with the onion and celery. Have all of the spices measured into one small bowl. . . And you are ready to cook.

Chop the bacon up fine and fry it up in a large stock pot, on a medium high heat. Stir it often and cook until it is a nice deep brown. Add the ground chuck and Italian sausage into the pot and brown everything well.  Carefully drain off the grease and return the pot to the heat. (But never put it down the sink drain.)

Pour the canned goods into the pot and stir in the onions, celery, and peppers. Then add two heaping tablespoons of the Better than Bullion (liquid cow), along with the beef broth. Then add the spices and stir the heck out of it.

Reduce the heat to simmer. then cover the pot and let it cook for three to five hours, stirring occasionally so things don't get burned at the bottom. It is done when the mixture is nice and thick, and the house smells really nice.

You can serve this chili nearly any way you wish:

• A simple bowl with cheese and onions is perhaps the best way to start off. 
• I like to add a drop of sour cream for color and a little new flavor. But you will find that the stuff goes well with nearly anything. 
• Hollow out a loaf of sour dough bread and fill it with chili, cheese, and onions. 
• Pour the chili over tortilla or corn chips (cheese and onions, and maybe some re-fried beans) and you get a nice nacho snack. 
• Ladle it over some fried or grilled corn polenta and you get something of a tamale flavored entre. 
• And Creekside Camp Chili is just a fine chili-dog or chili-burger sauce, with cheese and onions of course. 

None of these serving ideas need the extra cheese, or onions, but you should live a little.

Camp Creekside Chili stores is any air tight container either in the refrigerator for a week or so, or you might freeze it in serving sized containers to make a nice quick lunch or supper. Two and a half quarts can go a long way, but this stuff usually doesn't sit around for long. It gets eaten.

Enjoy!