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Troop 1000 Dutch Oven Cornmeal Crusted Chili

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Troop 1000 Dutch Oven Cornmeal Crusted Chili
1 C minced onion (1 medium onion chopped finely)
1/2 C diced green and sweet red pepper (include one or two jalapenos if
you wish)
1/2 C sliced mushrooms (Optional, fresh or canned, use more for
vegetarian chili)
2 cloves garlic minced
1 can beef consomme
1000 beans (red kidney, or black beans, actually I use one or two cans)
1 28 oz can whole Roma tomatoes cut into quarters
1 lb ground or cubed meat (beef, chicken or lamb) (may be omitted for
vegetarian chili)
1 1/2 Tbs chili powder
1 tsp oregano
1 bay leaf
2 pkgs of Jiffy corn muffin mix ( batter prepared according to package
2 Tbs olive oil
Cayenne pepper to taste .
Heat Dutch Oven over charcoal. Brown meat (and/or mushrooms) in Olive
oil for a few minutes. Add onion and green peppers and fry until Onion
is translucent. Finally add garlic, sweet red pepper and jalapeno (if
desired) and fry for just a few minutes. If fatty hamburger was used be
sure pour off most of the fat. (Fat can be removed with a large spoon or
bulb baster). Add the can of consume and scrape the solids from the
bottom of the dutch oven. Add beans, tomatoes (including juices), one
and one half cans of water, and spices. Cover the Dutch oven. Meanwhile
make up the batter for the corn bread or corn muffins using package
directions.Dilute about 1/3 Cup corn muffin mix with 1/2 can of water.
Add to the chili broth with stirring. Correct spices and spoon in the
remaining prepared corn muffin so that it floats on top of the chili.
Cover the Dutch oven and put charcoal on the top. Cook for about 30-40
min so that the cornbread is slightly browned and crusty. Serve chili
together with cornbread in cups or bowls.
Shredded cheese, chopped peppers or canned corn may be added to corn
muffin crust.
Without added Cayenne the chili is mild enough to be served to children;
addition of 1/4 t of Cayenne makes a very spicy chili.
It makes sense to spend the extra money and get lean ground beef (ground
round) since it is not much fun trying to remove the extra fat.
This recipe won the weekly best chili award during our troops week at
Summer Camp at Lost Lake Scout Reservation Clinton Valley Council).
However, honesty forces me to admit that it was the only entrant ;-)"
Next come some assorted recipes I found along the way. I really don't
know who the all "owners" are, but just enjoy.

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