meat RECIPE

Rodeo Day Chili

There is nothing quite like the smell of a rich, smoky chili simmering over an open flame. Slow-cooked over the fire, this hearty dish develops deep layers of flavour with tender meat, warming spices, and a perfect balance of savoury and sweet. A comforting, crowd-pleasing dish made for gathering around the fire.

Ingredients

2 pounds ground beef

1 pound ground pork (or substitute with all ground beef)

1 medium onion, diced

4 garlic cloves, minced

2 tablespoons chili powder

1 teaspoon ground cumin

2 teaspoons smoked paprika

1 tablespoon tomato paste

2 (14.5-ounce) cans diced tomatoes

1 (15-ounce) can red kidney beans, drained and rinsed

1 cup beef stock

1 teaspoon Worcestershire sauce

Salt and freshly ground black pepper, to taste

Equipment: Cowboy grill or open fire setup,

large Dutch oven or heavy pot

- Serves 8 -

HOW TO MAKE IT

1. Heat a large Dutch oven over the fire.

2. Add the ground beef and pork, cooking until browned. Drain excess fat if needed.

3. Add the diced onion and cook until softened, approximately 5 minutes. Stir in the garlic and cook for 1 minute.

4. Add the chili powder, cumin, and smoked paprika, stirring until fragrant. Mix in the tomato paste and cook for another minute.

5. Add the diced tomatoes, kidney beans, beef stock, and Worcestershire sauce. Bring to a gentle simmer over the open fire.

6. Continue cooking until the flavours have developed and the chili has thickened. Season with salt and pepper to taste.

7. Serve hot alongside your favourite fire-cooked sides.