This is our favorite chili for camping. I usually make it the day ahead and reheat it over the camp stove our first night in camp - quick and easy and filling.
1-1/2 lbs. ground beef or pork
1 c. green pepper, chopped
1 c. onion, chopped
2 - 15 oz. cans kidney beans, drained
28-oz. can tomatoes, chopped and undrained
15-oz. can tomato sauce
1-1/2 c. water
2 T. chili powder
2 T. Worcestershire sauce
1 T. honey
1 t. salt
1/2 t. dried basil
1/2 t. cinnamon
1/4 t. allspice, ground
1 lg. bay leaf
In a 4 quart Dutch oven, cook meat with green peppers and onions until meat is browned and vegetables are tender. Drain fat. Add kidney beans, undrained tomatoes, tomato sauce, water, chili powder, Worcestershire sauce, honey, salt, basil, cinnamon, allspice and bay leaf. Simmer uncovered for 30 minutes. Cover and simmer for one hour stirring occasionally. Serves 6 to 8.
Heaven is a pot of chili simmering on the stove. -Charles Simic
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