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Chili recipes from the Scouting magazine team

Green Chili, at center (in the green Crock-Pot), took first place in the magazine's recent chili cook-off competition. Photo by John Fulton.

When the weather is frigid, few campfire creations hit the spot quite like chili. Add a side of cornbread—or keep it simple with corn chips—and you’ve got a meal that will please a large crowd.

Take a page from our own recipe books—the recipes below are favorites around the Scouting magazine offices. Try one for yourself! These can be easily adapted from a kitchen Crock-Pot to campfire Dutch oven. And, you can heat things up or take things down a notch (for those who don’t like spicy foods) with the add-it-yourself seasoning.

Green Chili

Green Chili, shown in the center of the above photo (in the green Crock-Pot) took first place in Scouting‘s recent chili cook-off competition. Photo by John Fulton.

Created by Edna Lemons, photo editor for Scouting and Boys’ Life magazines

Serves about 8-10

2 lbs. pork tenderloin cut into bite-sized pieces

5 large poblano peppers that have been roasted, peeled, and diced

2 cans of Rotel (either “hot” or “mild,” depending on comfort)

Flour, measured to taste for desired thickness of chili

1 Tbsp. garlic powder

1/3 tsp. salt

2 cups water or more for desired thickness

2 jars of salsa verde

1 Tbsp. vegetable oil

Heat oil in cast iron pan or deep stockpot. Add pork and brown. Season browned pork with garlic powder and a dash of flour. Add two cups of water, peppers, salsa verde, and Rotel to the pan and bring to a boil. Lower the heat and simmer all ingredients for about two to three hours.



White Chicken Chili

Created by Lisa Hott, advertising production manager for Scouting and Boys’ Life magazines

Serves about 8-10

3 or 4 boneless, skinless chicken breasts

3 cans of white beans

1 can of chicken broth

1 16 oz. jar of picante sauce

1 can of diced petite tomatoes or can of Rotel tomatoes

1 Tbsp. minced garlic

16 oz. Pepperjack cheese

Salt & pepper to taste

Season chicken as desired. Place all ingredients in a Crock-Pot, except the Pepperjack cheese. Cook on low for about 8 hours. Remove chicken from crockpot and shred.

(If using this as a recipe during a weekend trip, cook and shred chicken ahead of time. When you begin cooking at camp with your cast iron, simply add shredded chicken and all other ingredients—sans Pepperjack—to bring everything up to temperature. Simmer for about 1 hour.)

Cube the Pepperjack cheese. Put the shredded chicken and cubed cheese back into the Crock-Pot or cast iron. Cook for an additional 30 minutes on low; or until cheese is melted.



Dances With Wolves Chili

Created by Gretchen Sparling, Scouting magazine associate editor

Serves about 8-10

1 medium onion, chopped

2 lbs. ground buffalo

1 Tbsp. minced garlic

½ Tbsp. ground cumin

½ tsp. ground cayenne pepper

1 or 2 Poblano chili (roasted, peeled, diced)

2 sweet red peppers (roasted, peeled, diced)

2 4-oz. cans of tomato sauce

1 jar favorite salsa

1 16-oz. can of ranch-style pinto beans, drained

1 to 2 cups of water, depending on desired consistency

2 Tbsp. mesa

Chili powder to taste (3 tablespoons for medium heat)

Salt and pepper to taste

Heat a tablespoon of cooking oil in a stockpot or cast iron and add onion. Sauté onion and remove from pan. Add ground buffalo. Season buffalo with garlic, cumin, and cayenne pepper. Can also add a dash of salt and pepper to your liking. Cook buffalo meat till brown and then drain, if necessary.

Add peppers and sautéed onion back to pot with browned buffalo. Simmer for about 3 minutes.

Add tomato sauce, salsa, beans, water, mesa, chili powder, and season to taste. Let simmer on fire or stove for about 1 to 2 hours.

4 Comments on Chili recipes from the Scouting magazine team

  1. What’s with the garlic POWDER? You should always use fresh chopped or minced garlic. Now when it comes to using water, I find that using Shiner Bock Beer adds a good taste and before someone makes a comment about alcohol, the alcohol cooks off. To thicken your chili, make a water and masa, not regular flour, paste and add in the last 10 minutes before serving.

  2. I never heard of “rotel” until I looked it up. It’s not available in Maine. Any suggestions on a substitution?

    • Scott,

      You could try mixing canned diced tomatoes with canned green chilis. Add spices to taste.

      Hope that helps!

      -Bryan

    • I have found that Hunt and Redpack Tomatoes make a product with diced tomatoes and green chili’s – same type product. Hope that helps. If not, use canned diced tomatoes and add enough canned diced green chili’s to taste.

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