Fire Kettle Bison Chili
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2 lbs ground bison
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1 can (10.5 oz) tomato soup
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2 cans chili beans (pinto beans in chili sauce)
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1 can black beans, drained and rinsed
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1.5 cups bone broth
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1 bell pepper (green or red), diced
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3 carrots, peeled and diced
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2 tbsp chili powder
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salt/pepper to tast
Optional:
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garlic or jalapeños
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1 tsp ground cumin
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1 tsp smoked paprika
Best Served:
While Camping in the Cold
Equipment for Campfire Cooking
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Cast-iron Dutch oven with lid
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Heat-resistant gloves
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Long-handled spoon
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Trivet or rocks to stabilize pot over fire
Instructions
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Place the Dutch oven over heat.
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Brown the ground bison.
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Add the broth and vegetables and cook until carrots are softened.
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Add spices, tompato soup, beans. Stir and simmer.
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Move the Dutch oven slightly off direct heat or raise it higher over the coals.
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Put the lid on and let the chili simmer 30–45 minutes, stirring every 10 minutes.
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If the fire gets too hot, pull the pot to a cooler area—cast iron holds heat well.
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