SouthEast Camper

Archive for June, 2009


Chili

1 lb. Ground Beef
1 Medium Onion
1 Bell Pepper
Garlic, minced (to taste, use as much as you like)
1 15 oz can of Diced Tomatoes
1 15 oz can of Tomato Sauce
1 small can of Mushroom slices (optional)
3 tbs. Chili Powder
2 tsp. Ground Cumin
Hot Sauce (to taste)
Salt and Pepper (to taste)

Brown ground beef in a 12″ Dutch oven and drain. Sauté the onions and bell peppers until tender. Add the remaining ingredients. Bring Dutch oven to a slow boil, lower heat and simmer 30 minutes.

Cornbread

2 cups yellow cornmeal
1 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar, optional
3 eggs, beaten
2 cups milk

Mix all dry ingredients together. In a separate bowl mix all the wet ingredients. Stir wet ingredients into dry until mixed thoroughly. Pour the cornbread batter over the chili. Cover and bake for 30 minutes or until cornbread is golden brown.

Top with grated cheddar cheese and a dollop of sour cream, if desired.

Try adding green chiles or whole kernel corn to the cornbread. Cut back on the milk a bit because of the moisture from the green chiles or corn. Add a pinch of Chili Powder for a zippier flavor.

Dan & Katherine




My buddy makes this a lot, but he cannot remember where the recipe came from.

10 Chicken Breasts or Thighs (bone in)
3/4 cup Brown Sugar
Sesame Seeds
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Ginger
1/2 tsp Cayenne Pepper (add more if you like it hotter)
1/8 tsp Ground Nutmeg
1/8 tsp Cloves
2 tbsp Soy Sauce
2 tbsp Cider Vinegar or Red Wine Vinegar
1 tbsp Sherry
3/4 cup water
2 tbsp Cornstarch

Bake chicken in 12” Dutch oven for 45-50 minutes turning once until done and browned.

While chicken is cooking mix together remaining ingredients except cornstarch. Bring to a boil. Mix enough water with cornstarch to make slurry then pour into boiling mixture. Stir until thickened. Spoon the sauce over chicken during the last 10 minutes of cooking. Sprinkler the Sesame Seeds over chicken right before serving.

When ever I get in a rut and don’t know what to eat, I always go for something spicy like this dish to put me back on track.

Dan “Camp Master”




Slicing spuds take a while, but this is an easy dish to make.

4 – 6 Russet Potatoes
1 small Onion
1/2 cup Milk
Butter
Paprika
Salt & Pepper (to taste)
Vegetable Oil Spray

Slice potatoes very thin, about 1/8 thick. Leave one or two potatoes to slice later if needed. To speed up the cutting process use a mandolin slicer. Finely dice onion and set aside. Spray bottom of 8” Dutch oven lightly with vegetable oil. Place a single layer of sliced potatoes in bottom of Dutch oven. Sprinkle with some onions, three or four dots of butter, salt and pepper. Continue layering up and stop about 1” from top. Dust with paprika for added color. Pour milk slowly down side of oven. If you pour milk straight over the top all the spices will be in the bottom. Bake for about 50 minutes to an hour.

This dish is a nice change to baked potatoes. Try adding shredded cheese for Au Gratin Potatoes. Anything that could be put on a baked potato or on potato skins can go in.

Camp Master