1 – extra large can of Wolf Brand chili
1 – 28 oz can of tomato sauce
1- 28 oz can of diced tomatoes
2 – 28 oz cans of water
3/4 cup of chili powder
2 tablespoons paprika
7.5 lbs Condalia Farms brand Steakburger
1/2 cup dried onion flakes
4 – 5 cloves garlic
1/2 cup Worcestershire sauce
1/2 cup catsup
Sear the meat in a cast iron skillet. No fat to drain – it’s Condalia Farms brand Steakburger! You can saute the onions and garlic in, or just jump straight to the dump it all in the pot method, which MP used in preparation for his recent trip to Big Bend. After a little cooking time to blend the ingredients, we cooled it off and bagged it in 3, one gallon ziplocks and froze it. Re-heated/cooked in a small pot/large pot double boiler scheme, was wonderful. All the boys ate their fill, and more. Fed ten hungry young adults and two older adults, with enough left for two or three more. So, call it good for 14 – 15 folks.
On this trip, Marshall M. cooked cornbred in a dutch oven over a propane, camp stove burner. Oiled the dutch oven with coconut oil, cooked on lowest setting for maybe 30 minutes – came out perfect!
Recipe from Scooter C., with help from Sheryl C., and tweaked by MP.