Re: Camporee Cookoff
Mark Michalski (mam@AH.DS.ADP.COM)
Wed, 31 Jan 1996 17:22:07 EST
Larry,
Here is a recipe that won 1st place at our recent District Camporee
Chili Cookoffs:
1/4 cup olive oil 4 large onions (2 wht-2red)
2lbs hot pork sausage 2lbs ground chuck
2lbs cubed stew meat Bottle of V8 (hot)
1 can rotel tomatos 2 cans beef broth
8 cloves garlic (minced) 2 large cans of hot chili beans
1/3c chili powder 2tsp paprika
4tbs cumin 1tbs dried red pepper
1/4 cup jalapenos (sliced) 2tsp coriander
1tsp tabasco sauce 1 can tomato sauce
2 large cans crushed tomatos 6tbs red wine vinegar
This recipe will feed a whole troop:
In a large skillet, saute onions in olive oil, set to the side. In a #14
DO, brown pork sausage and chuck and then add stew meat. Season
with salt and pepper to taste. Cook for about 20 minutes. Add onion
mixture. Stir in spices and cook 5 minutes. Add V8, tomatos,
tomato sauce and beef broth. Bring to boil, lower heat and simmer 1
hour. Stir in garlic, tabasco, peppers and hot chili beans. Simmer
another 10 minutes. You can dissolve some corn starch in about a
1/4 cup of warm water and then add to the chili until thick. Sprinkle
with cheese, popcorn, frito chips or fixin's of your choice.
We will sometimes cook the meats two days ahead of time, place in
gallon freezer bags and keep in the cooler. Also to save time chop
the onions and garlic and assemble in a gallon freezer bag ahead of
time to cut down on prep time.
Sometimes for family camping only (NO Scouts around) I'll include a
can of beer, which is usually boiled away when the hour is done. My
kids (12yr, 10yr and 8yr) love it and it usually wows the Super Bowl
crowds. I also have a 8 bean chili if you're interested.
Yours in Fellowship and Brotherhood,
Mark A. Michalski
Cubmaster Pack 24 Clinton Valley Council
Committee Chairman T188 Chippewa Lodge <<--29--<<<
mam@ah001.ah.ds.adp.com (zero's not O's)
secondary: hbvg83a@prodigy.com or chippewa29@aol.com
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City | 
