Camp Recipes – 2021

Ingredients:

1 lb ground beef

1 onion chopped

2-3 cloves of garlic minced

1 green bell pepper chopped

1 -27 oz can Bush’s Chili beans

1 -15.5 oz can red kidney beans

(drained & rinsed)

1 -14.5 oz can fire roasted tomatoes

1 -15 oz can tomato sauce

½ tsp red pepper flake

1 ½ tsp ancho chili powder

Salt & Pepper to taste

Directions:

Heat up a Dutch oven and add the ground beef. Add ½ tsp of chili powder to the meat while cooking. Drain the fat once cooked through. Add in the onion, garlic and bell pepper. Sauté for 2 minutes. Add in the chili beans, drained kidney beans, fire roasted tomatoes and tomato sauce. Stir until combined. Add in the remaining seasonings and simmer for 15-20 minutes. 

*I like to add corn to my chili, but at camp we added the street corn recipe listed below.

*If you like a thicker chili you can add in a can of tomato paste.

Ingredients:

2 lbs frozen corn

2 tbs Cooking Oil

½ cup crumbled Cotija Cheese

½ cup Parmesan Cheese

½ cup Mayo

½ cup Sour Cream

1 tsp Chili Powder

1 Lime

¼ cup Cilantro

Allow corn to thaw and remove excess moisture. Heat up a skillet to med heat. Add the oil and corn sauté for 3-5 minutes. Remove from heat and add your cheeses, mayo, sour cream and chili powder. Mix until combined. Garnish with a squeeze of lime juice and a sprinkle of cilantro.

Ingredients:

1 -Angel food cake box

1 -20 oz can crushed pineapple

Preheat a Dutch oven. In a mixing bowl combine the box of cake mix with the can of pineapple. Stir well. We used 4 oz foil ramekins sprayed with cooking spray and the add mix to the ramekins 2/3 full. Spray a piece of foil to cover the top and place in the Dutch oven for 15-20 minutes until cooked through.

Ingredients:

1 -cup of Heavy whipping cream

1-2 Tbs Sugar

1 -tsp Vanilla Extract

In a mason jar, add all your ingredients. Adjust sugar to your liking. Screw lid on tightly and shake vigorously for 5 minutes. Check the consistency if you over shake you will end up with butter. 😊