We are finally creeping into some fall season camping! Which means cozy late night campfires and some comforting fall dishes to enjoy! Chili is definitely the top of the list when I think of some delicious and comforting fall foods. So for today’s blog we are ~dishing~ on this Campfire Chili recipe for you to try!
Ingredients
Every ingredient blends together perfectly! See recipe card for quantities.
ground beef (or turkey)
chili seasoning
fire-roasted tomatoes – found in a can at most supermarkets
minced garlic
sweet onion
fresh cilantro – optional
liquid smoke (or ancho peppers) – the secret ingredient
tomato sauce (or ketchup)
chili beans and black beans
Instructions
Start by browning ground beef (or turkey) in a dutch oven. (ad) Next, add a packet of chili seasoning, a can of fire roasted tomatoes, garlic, onion, cilantro, liquid smoke and tomato sauce or ketchup.
Fold in a can of chili beans and black beans, or whatever bean you like. Now, it’s ready to simmer.
You’ll love the way this recipe is created in one pot. If you’re in a hurry, you can make it in your Instant Pot, but I’m a lover of my cast iron dutch oven and low and slow cooking.
There’s something comforting about standing over the stove, stirring chili on the heat, and watching it all come together.
Either serve it with your favorite cornbread recipe, oyster crackers or by itself and you got an amazing meal for you and your family!
We are always talking about S’mores around here, and if you watch Camping Corner you know it’s mentioned at least once per episode! Well, we found this great article on sharedappetite.com featuring several YUMMY S’mores recipes! Here are just a few of my favorites.
Candied Bacon S’mores.
Graham cracker + dark chocolate + marshmallow + candied bacon = my new favorite s’more!
Seriously. These Candied Bacon S’mores are salty sweet perfection.
It was my mom’s favorite, too. I let her in on the taste-testing also. That’s just the kind of sweet, thoughful son I am
And don’t let the thought of making candied bacon overwhelm you. It’s ridiculously easy.
Coat some strips of bacon with brown sugar, place on an aluminum foil lined baking sheet, and bake in a 375 – 400°F oven for about 15-25 minutes, until the bacon is crispy. Transfer to some paper towels to cool, and boom… candied bacon.
Salted Caramel S’mores
Need I say more? Salted Caramel S’mores.
It’s as easy as grabbing your fave caramel sauce (or DIY’ing it if you’re that kind of awesomeness) and sprinkling on some seriously flaky sea salt.
Chocolate Chip Cookie Nutella S’mores.
Chocolate chip cookies make a great standby for graham crackers. And can we just say nutella for the win? For realz… who needs little squares of chocolate when you can slather on the nutella.
I just may have to make these Chocolate Chip Cookie Nutella S’mores a regular at my backyard grill-outs.
Mexican Chocolate S’mores.
Cinnamon + Chili Powder adds just that little punch of flavor that your taste buds want. Really, I swear. Just ask them. They’ll tell ya how it is.
The Elvis S’mores.
Elvis apparently loved banana, peanut butter, and bacon sandwiches. So my guess is that he would of loved these s’mores, too.
Chocolate Covered Potato Chip S’mores.
Have you ever had a chocolate covered potato chip? You should. Go ahead, pause this and treat yourself immediately. I’ll wait.
:: waiting ::
Okay, now that your mind is blown, blow it again by making these Chocolate Covered Potato Chip S’mores.
Chocolate Covered Pretzel S’mores.
C’mon, you had to have seen this coming. Chocolate Covered Pretzel S’mores are equally amazing.
Light bulb. What if you did potato chips AND pretzels all on one?! Uhm, #forthewin.
Rice Krispies Treat S’mores.
Asheley LOVES rices krispie treats. She may or may not of (she did) eat the entire pan of rice krispie treats within 24 hours.
And Asheley was the official taste tester of this Rice Krispies Treat S’mores. Her expert reccomendation? Do an open-faced s’more on this one.
And my recommendation… make the rice krispie treats as thin as possible. It makes the s’mores eating process a whole lot easier
Oreo Cookie S’mores.
My dad was all about these Oreo Cookie S’mores. And the marshmallow is the perfect size for an oreo. It’s like it was meant to be.
Reese Peanut Butter Cup S’mores.
Now I went ahead and cut that PB Cup in half lengthwise , but feel free to just slap one on there whole. Looks like the classic fluffernutter just got a facelift… Reese’s Peanut Butter Cup S’mores. #boom
Happy Monday everyone! Who’s ready for some Walnut News? This weeks episode we have a special guest host John Stout. JoJo takes you for a tour of a Puma toy-hauler and we visit the parts department to discuss BBQ and outdoor living.
It’s FEATURE FRIDAY Tailgate Edition! Who’s not getting excited for footballs eason? The Colts are at training camp…football is in the air! In this weeks episode Andrew shows us around the Cougar 29RKS
It’s almost Christmas you guys! I know that means a lot of cooking and baking and preparations of said cooking and baking, am I right? Well around my family, we have a favorite that is reserved for this time of year. It’s a recipe from my Grandma, though where she found the recipe I’m not sure. So if you’ve seen it somewhere else let me know!
Anyway, Grandma always called these “Angel Balls” and they are delicious! They include dates, coconut, and chopped pecans… YUM! Here’s the ingredients list you’ll need:
1/2 c. butter (I used unsalted)
1/4 t. salt
1 1/2 c. chopped dates
1 c. shredded coconut
1/3 c. sugar
1/3 c. brown sugar
1 t. vanilla
1 c. chopped pecans
2 c. Rice Krispies
powdered sugar
Directions: In a saucepan, melt butter. Add salt, dates, coconut, sugar, and brown sugar. Cook 6 minutes, stirring constantly. Allow to cool. Add vanilla, pecans, and Rice Krispies. Form into balls and roll in powdered sugar.
As it is nearing the Autumn Season, I was in the mood for some Fall comfort food. Yes, I know. It’s still a little early for that, especially to you Summer Season lovers. So while searching on Pinterest for a new Fall treat I came across this recipe for “Morning Glory Muffins.” The picture featured a delicious looking creation I just had to try. So thanks to THIS blogger, I now have a new morning treat. Wouldn’t these be perfect for those early mornings as you head out on the road to your next camping destination? Try them out!
INGREDIENTS:
2+1/2 cups all-purpose flour
1+3/4 cups granulated sugar
1 Tablespoon cinnamon
2 teaspoons baking soda
1 cup raisins (I used dried cranberries like she suggested as a replacement, which I thought went well with my Autumn mood)
1 cup unsweetened, shredded coconut
1 cup chopped pecans
2 cups grated carrots
1 Large apple, peeled, cored and grated (I didn’t peel mine and it tasted just fine)
4 Large eggs
1 cup vegetable oil
1 Tablespoon pure vanilla
DIRECTIONS:
Preheat oven to 350 degrees F. Either lightly grease muffin tins or place liners in the tins.
In a large mixing bowl, combine the first 8 ingredients. Mix well.
In a separate bowl, combine the wet ingredients. (I beat the eggs first, then added the other wet ingredients except the apple. After the other wet ingredients were sufficiently combined, I added the apple.)
Pour the wet ingredients over the dry, and stir until just blended. She reminds her readers in the blog that it is better to undermix than to overmix the batter.
Portion the batter into the prepared muffin tins. Bake for about 35 minutes. She recommended rotating the pan halfway through baking. Bake until an inserted toothpick comes out clean. (You know the drill.)
Voila! You’re done! I hope that you enjoy these tasty Morning Glory Muffins!
Are you getting together with family for this Memorial Day weekend? Are you trying to figure out a new dish to take that isn’t the same ole boring thing you take every year? Don’t get me wrong, some dishes are staples and very much loved by everybody. Sometimes though, you just want to add a little something to the mix right, right? Well why not give these Bacon-Wrapped, Cream Cheese Filled Jalapeños? After stumbling upon these by this blogger, I have decided these have got to be a must on the Traeger Grill this holiday weekend. Wonder why I love the Traeger Grill so much? Check out my previous post about them here! Our Parts Department has a selection of Traegers along with their accessories to choose from.
First, start out with fresh jalapeños and slice off the tops. Then, you’ll want to slice them length wise and remove the seeds and stem. Once that’s complete, fill them with as much or as little cream cheese as you desire. Then everyone’s favorite part, wrap in bacon. Once it’s wrapped in a single layer, remove any excess.
To grill, place the jalapeños on foil in the grill or (as the author recommends) in a single layer on a foil pie pan. (Now she never mentioned turning them while they’re baking, but I would recommend it.) They’ll take 20-30 minutes to bake. Then enjoy!
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