My favorite meal to prepare in camp is CampingJay’s Paleo Dutch Oven Chili. My chili recipe follows all the paleo / whole30 rules: no legumes, sugar, grains, dairy, or alcohol. Instead, you get a giant serving of meat and vegetables. Its just what the caveman in you craves.
Paleo Dutch Oven Chili Ingredients
- 2 lbs. of ground beef / bison / turkey
- 2 lb of cubed stewing beef / venison / chicken breast
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red and 1 green bell pepper, both diced
- 4 medium carrots, chopped
- 1 zucchini squash, chopped
- 4 celery stalks, chopped
- 1 jalapeño, minced
- 28-ounce can of crushed or stewed tomatoes
- 14-ounce can of diced tomatoes
- 15-ounce can of tomato sauce
- 3 tbsp. of chili powder
- 1 tbsp. of oregano
- 1 tbsp. of basil
- 2 tsp. of cumin
- 1 tsp. of salt
- One tsp. pepper
- 1 tsp. onion powder
- 1/2 tsp. of cayenne
- *I have left a few ingredients out. I need to have some secrets.
- Sauté the onion and garlic together in a pan using a bit of coconut oil.
- Brown the ground beef in the same pan.
- Add all the ingredients to the Dutch Oven and stir, then close the lid.
- Occasionally open the lid to stir.
- Never allow the chili to reach a full boil. If it goes into a rolling boil, remove it from the heat.
- Cooking time should be 2-3 hours, or until the beef cubes are cooked through and all the vegetables are soft.
- If you are camping, it is easiest to sauté the onion and ground beef on a propane stove.
- When packing up to go camping, you may want to pre-portion all of the spices into a single container, rather than carrying along all of the individual spices in their own containers.
- You may also chose to cut up all the veggies at home and transport them in a gallon bag.
- This recipe for Paleo Dutch Oven Chili also works great in a crock pot.