Campfire Chili

What you need:

2 lbs. ground meat (your choice)

1 can black beans (drained and rinsed)

1 can pinto beans (drained)

1 can dark red kidney (drained)

1 can light red kidney beans (drained)

1 can cannellini beans (drained)

1-2 cans fire roasted tomatoes 

1 purple onion diced

1 jalapeno diced

30 oz. tomato sauce

Slap Ya Mama White Pepper Blend

Meat Church Voodoo 

Ruff's Seasoning Salt

1 TBSP Olive Oil

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Optional: Tomato Paste 

Cooking Time: 45-60 minutes 

Cooking Temp: 350ºF

Wood: Hickory

1. Start by placing your cast iron dutch oven into your grill and letting it heat up for about 10 minutes.  While that is heating up, dice up your onion and jalapeño.

2. Put olive oil in dutch oven.  Throw in your ground meat, onion, and jalapeño.  Break up your ground meat and season with Ruff’s Seasoning Salt.  Let cook together for around 3-5 minutes, stirring once.

3. Throw in all your beans, diced tomatoes, and tomato sauce.  Use as much tomato sauce as you like, for more ‘soupy’ use more.  Season with Meat Church Voodoo Rub and Slap Ya Mama White Pepper Blend Rub.  Stir together.

4. Turn grill down to 300 and let simmer for 30-40 minutes, only stirring a couple times.  

5. Dish up and garnish with your favorite chili toppings!