A hearty bowl of chili is always a crowd pleaser when you’re gathered around a toasty fire. Plus, everything is prepared in one pan, which streamlines prep, giving you more time to soak up the fresh air. Added to chili near the end of cooking, masa harina (corn flour) thickens the liquid slightly, giving it body and imparting a subtle corn flavour.
If desired, ground chicken or turkey can be used in lieu of beef, or make it vegetarian by leaving out the meat in favour of extra beans or even crumbled tempeh.
Be sure to place a variety of garnish options on the picnic table. These can include diced avocado, grated cheddar cheese, sliced green onions, chopped chives, cilantro, sour cream, or even tortilla chips for some crunch.
In large saucepan or large skillet on camp stove or in sturdy Dutch oven placed on grill grate set over a campfire, heat oil over medium heat. Add onion, carrot, and salt; heat until onion is softened and golden, stirring occasionally, about 8 minutes. Add green pepper and garlic to pan; heat for 2 minutes. Place beef in pan and heat until browned, about 4 minutes.
Stir in tomato paste, chili powder, oregano, cumin, coriander, and allspice; heat for 30 seconds. Pour in beer, bring to a boil, and simmer for 2 minutes. Add tomatoes, beans, and masa harina (if using); simmer for 10 minutes. If mixture becomes too thick, you can stir in some additional tomatoes.
Serve with desired garnishes (see u201cChili Fixinsu201d).
This recipe is part of the Outdoor Eats collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.