My favorite meal to prepare in camp is CampingJay’s Paleo Dutch Oven Chili. My chili recipe follows all the paleo / whole30 rules: no legumes, sugar, grains, dairy, or alcohol. Instead, you get a giant serving of meat and vegetables. Its just what the caveman in you craves.

Paleo Dutch Oven Chili Ingredients

• 2 lbs. of ground beef / bison / turkey
• 2 lb of cubed stewing beef / venison / chicken breast
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 red and 1 green bell pepper, both diced
• 4 medium carrots, chopped
• 1 zucchini squash, chopped
• 4 celery stalks, chopped
• 1 jalapeño, minced
• 28-ounce can of crushed or stewed tomatoes
• 14-ounce can of diced tomatoes
• 15-ounce can of tomato sauce
• 3 tbsp. of chili powder
• 1 tbsp. of oregano
• 1 tbsp. of basil
• 2 tsp. of cumin
• 1 tsp. of salt
• One tsp. pepper
• 1 tsp. onion powder
• 1/2 tsp. of cayenne
• *I have left a few ingredients out.  I need to have some secrets.

Preparation

1. Sauté the onion and garlic together in a pan using a bit of coconut oil.
2. Brown the ground beef in the same pan.
3. Add all the ingredients to the Dutch Oven and stir, then close the lid.
4. Occasionally open the lid to stir.
5. Never allow the chili to reach a full boil.  If it goes into a rolling boil, remove it from the heat.
6. Cooking time should be 2-3 hours, or until the beef cubes are cooked through and all the vegetables are soft.

Hints

• If you are camping, it is easiest to sauté the onion and ground beef on a propane stove.
• When packing up to go camping, you may want to pre-portion all of the spices into a single container, rather than carrying along all of the individual spices in their own containers.
• You may also chose to cut up all the veggies at home and transport them in a gallon bag.
• This recipe for Paleo Dutch Oven Chili also works great in a crock pot.