Ingredients
-
Colorado Campfire by The Spice Guy
-
Lane’s ‘Lil Spicy Sauce
-
Mis’ Rubin’s Magic Steak Marinade
-
2 lb Ground Beef
-
2 Cups Leftover Brisket, chopped (optional)
-
2 cans Red Kidney Beans, strained and rinsed
-
1 can Pinto Beans, strained and rinsed
-
2 cans Stewed Tomatoes
-
1 can Crushed Tomatoes
-
1 Tbsp Worcester Sauce
-
4 cloves Garlic, minced
-
1 Onion, diced
-
1 Chili Pepper, diced
-
1 Red Pepper, diced
-
1 Green Pepper, diced
-
Everything Aioli Garnishing Squeeze by Terrapin Ridge Farms
-
Lane’s ‘Lil Spicy Sauce
-
Cheese, shredded
-
Jalapeno, sliced
-
Sour Cream
-
Hot Sauce
Topping Ingredients
Directions
-
Preheat your grill to a medium high heat or prepare open fire to a medium flame.
-
In a large cast iron or dutch oven over direct heat, add 2 pounds of ground beef and season with Colorado Campfire by The Spice Guy. Add the diced onion, red pepper, green pepper, chili pepper, and the minced garlic. Cook until golden brown. Stir in 1 Tbsp Mis’ Rubin’s Magic Steak Marinade. Fold in the leftover chopped brisket.
-
Once browned add 2 cans stewed tomatoes and 1 can crushed tomatoes. Mix until fully incorporated. Add 1 Tbsp Worcester sauce and 1 Tbsp Lane’s ‘Lil Spicy Sauce. Fold in 2 cans of red kidney beans and 1 can of pinto beans.
-
Reduce heat to medium low or a low flame. Continue to cook for at least 1 hour.
-
Remove and serve with toppings of choice.
Recipe Note
Pro Tip: Add 1 Tbsp Sweet Orange Habanero Seasoning Blend by Fusion Flavors to a traditional cornbread recipe and thank us later.
#Campfire #Chili #Recipe #Grill #Masters #Club
