Every now and again we both enjoy something with a little bit of spice. Chilli Con Carne is one of our favourites. But would you ever have thought of making a Camp Oven Chilli Con Carne? Well we’ve done it and it worked so well. Here’s my recipe. As with most things I cook, I just chuck in whatever I have to hand at the time. It was super tasty and very easy to make.
CAMP OVEN CHILLI CON CARNE
- 750 grams to 1 kg minced beef
- 1 brown onion, diced
- half red capsicum, diced
- 1 carrot, grated
- 440 gram can of diced tomatoes
- 1 sachet taco seasoning mix or chill con Carne mix (I use Old El Paso brand)
- 1 tin Tex Mex beans
- 1/2 to 1 cup beef stock
- pepper to taste
Throw the whole lot in together ( I didn’t brown the mince first) give it a good stir and sit camp oven into hot coals. This one took about an hour and a half to cook.
Stir frequently and don’t forget to rotate the oven every now and again to keep the heat even. I decided to turn mine into nachos and Brenden made jaffles out of his in his new jaffle irons. Either way, it was yummy! There was also plenty left over for more jaffles the next day. If you wanted to, you could also add pasta towards the end and this would cook in the juices.
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