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.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.