Sweet n’ Smoky Chilli

A comforting combination of sweet and smoky goodness in this hearty chilli recipe.

First off, a big shout out to my dad cause this recipe comes straight from his cookbook. And you want to know the secret ingredient he swears by? Maple syrup. Or brown sugar. Or sometimes both. Whether it’s his famous chilli or delicious spaghetti sauce, he loves to add in a little sweetness to give it that extra pop of flavour.

So thanks dad, you’re the best.

This recipe can be cooked over the campfire or at home and then dehydrated to bring into the backcountry. There is nothing quite like a warm bowl of homemade chilli after a long hike into camp. Rehydrate with 1:1 boiling water for 20-25 minutes. Tip: to speed up rehydration time, add boiling water and let sit for 5-10 minutes (covered) and then cook over camp stove. Bring to a simmer and cook until all components are rehydrated and desired consistency is reached.

Enjoy with my Campfire Cheese Biscuits!

There are thousands of chilli recipes and variations out there, so I hope you enjoy this one! Let me know what you think in the comments below!

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Sweet n' Smoky Chilli

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Yield: 6-8

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

A comforting combination of sweet and smoky goodness in this hearty chilli recipe.

Ingredients

• 2 can brown beans, pinto beans, or kidney beans 
• 1 can bean medley
• 500g ground beef 
• 1/2 yellow onion, diced
• 2 cloves garlic, minced 
• 1/2 green pepper, diced 
• 1-2 stalks celery, diced 
• 1-2 tsp liquid smoke
• 1/3 cup Bull's-Eye BBQ sauce 
• 1/2 cup ketchup
• 1/4-1/2 tsp chili flakes
• salt and pepper, to taste
• 1-2 tsp brown sugar or maple syrup

Instructions

1. Dice onion, green pepper, and garlic. Add to large pot with ground beef and cook on medium-high heat until beef is browned. Drain any excess fat. 
2. Add celery, chilli flakes, liquid smoke, BBQ sauce, ketchup, and maple syrup. Stir. 
3. Drain beans and add to the pot. Bring to a boil, then reduce to a simmer for 30-45 minutes until desired consistency is reached. Season with salt and pepper. 
4. Enjoy warm with a cheesy biscuit! 

Notes:

Optional toppings: shredded cheese, green onions, sour cream

If using recipe for backpacking:

Dehydrate at 155F for 7-9 hours until dry and brittle. Rehydrate with 1:1 boiling water.

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Tag @carlin_frimmel on instagram and hashtag it #campkitchen

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