Papa Funk's Campfire Chili

Great recipe. It makes a lot but my family likes it so much there is never any left over. Its great on a cold night. It is my brothers recipe; he ran his own campground for awhile.

Papa Funk's Campfire Chili Ingredients

• 3 pounds lean ground beef (80% lean)

• 1 pound bulk sweet sausage

• 2 (29 ounce) cans tomato sauce (such as Hunts)

• 1 (40 ounce) can dark red kidney beans, drained and rinsed

• 4 Roma (plum) tomatoes, chopped

• 4 stalks celery, chopped

• 2 green bell peppers, chopped

• 1 (15.5 ounce) can light red kidney beans, drained and mashed

• 1 (15.5 ounce) can white kidney beans, drained and rinsed

• 1 (12 fluid ounce) can or bottle lager-style beer (such as Yuengling)

• 1 sweet onion (such as Vidalia), chopped

• 1 red bell pepper, chopped

• 2 (6 ounce) cans tomato paste (such as Hunts)

• 2 (4 ounce) cans diced green chile peppers (such as Old El Paso)

• cup chili powder, or more to taste

• 4 chipotle chile peppers in adobo sauce (such as Goya), chopped

• 3 tablespoons adobo sauce from chipotle peppers (such as Goya)

• 3 tablespoons ground cumin

• 2 tablespoons barbeque sauce (such as KC Masterpiece)

How to Make Papa Funk's Campfire Chili

1. Break ground beef and sausage into small pieces and put into the crock of a large slow cooker; add tomato sauce, dark red kidney beans, roma tomatoes, celery, green bell pepper, light red kidney beans, white kidney beans, beer, sweet onion, red bell pepper, tomato paste, green chile peppers, chili powder, chipotle peppers, adobo sauce, cumin, and barbeque sauce.

2. Cook on Low for 8 hours.

Papa Funk's Campfire Chili Nutritions

• Calories: 569.8 calories

• Carbohydrate: 48.3 g

• Cholesterol: 100.7 mg

• Fat: 24 g

• Fiber: 16.2 g

• Protein: 40.8 g

• SaturatedFat: 8.4 g

• ServingSize:

• Sodium: 2032.4 mg

• Sugar: 12.5 g

• TransFat:

• UnsaturatedFat:

Papa Funk's Campfire Chili Reviews

• Papa Funks Campfire Chili: "I am glad I halved, because this makes a boatload Funky fresh and great" So many ingredients that I thought would compete w/ one another, and I mean SO many ingredients making up SO much chili, that whew, Im glad that I halved it from the get-go, b/c I still had leftovers for freezing Was concerned about it being too thick going into the crockpot for that long, especially w/ relatively little liquid (incidentally, my only substitution was chicken broth for Yuengling, as the only beer we had around was /shudder/ Natural Ice) but it was the captial P Perfect consistency. It was a bit on the spicy side for my daughter so I had to scamper to make her a sandwich, but it was absolutely awesome for my husband and I.

• Good recipe but too much for one crock pot unless there is a giant size out there I am not aware of. You need to 1/2 this one for sure or cook in two different pots. Taste great though.

• Delicious chili. It does improve the next day. as most soup and chilis do. Adjust the chipotle to your desired heat level. I used black beans and white kidneys as that was in the cupboard

• Best chili ever The only thing we did differently was to brown the meat fist. Otherwise, it was incredibly flavorful Used leftovers for chili cheese dogs, Delish Definitely going to be a staple this football season while watching our Broncos kick butt Thank you for sharing

• Made this chili and it was the best chili I ever had. Would definitly recomend trying

• I made this in my instant pot. Browned the meat first, onion, tomatoes, peppers on the saut mode. Added everything else, mixed it, and turned on the Instant pot for 18 minutes. Wow So good.

• Totally worth the effort followed exactly, no substitutions. everyone loved it, and its now a favorite

• Typical cheaters chili, lots of canned goods and extremely high in sodium. The best chili is made with venison, lots of roasted fresh chiles, fresh tomatoes, garlic, maybe a little masa and some dried beans if you must, but nothing out of a can. This recipe is OK if you want to skip some of the effort of making authentic chili. It doesnt taste bad, just not as good as the real deal.

• I didnt add the sausage but came out great

• Its fine, nothing fantastic or unique. Needs garlic, more cumin. Chipotle in Adobo is as overrated as sriracha in my opinion. Its good, but not a 5 star.

• I cut this in half and it is one of the best chili recipes I have tried. It is a winner for sure...

• Amazing thank you

• It was good Had to halve the recipe but, just so you know all chili tastes better after it has been cooked one day and reheated. I saved 2 bowls of it for a cold day and I am looking forward to it.

• My family and I loved it I especially liked not having to brown the meat first and all the fresh vegetables that went into the pot.

• Phenomenal chili. The recipe made about two gallons worth so I froze a portion of it. Also substituted space dust IPA over the Yuengling and it came out great.

• I made this chili with smoked preseasoned tri tip. Also left out sausage and adobo chili. A bit spicier than we like Next time I will keep to recipe

• Didnt care much for the flavor

• This was pretty good. I used Beyond Meat, ground meat and Beyond Meat, Italian sausage. I added a little sugar.

• Excellent I made it exactly as the recipe stated, except I had to remove the Chiles as they were just too spicyI got so many wows best chili ever

• I made it as is, over a campfire. It was delicious Everything tastes better over a campfire.

• We were so impressed with this recipe that we tried it the end of July in 85 degree heat. We cooked on the stove top as our crock pot was not large enough, and browned the meat first. Made two changes: 1) instead of 3 lbs ground beef we used 2 of beef and 1 of lean port, and 2) we cut WAY BACK on both the chili powder only adding 2 Tbs, and 2 teaspoons of cumin. Have to say, this is now our FAVORITE chili recipe. WONDERFUL. We ended up with 24 cups.

• Did everything except browned the meat and sausage to drain the fat That surely is too much fat 20% plus in my body unneeded It was great without the extra greasy blah

• Loved this recipe Im vegan so I went with no meat and it was so good and really easy to make. I will definitely make again. Thank you for sharing your recipe.

• Delicious. I didnt have all the ingredients but I had 95% of them. My store didnt carry everything so I substituted similar ingredients . I browned the ground beef and the sausage together on the stove. I cooked it very well. Then I drained the fat and dabbed it with paper towels. Then added the onions and celery and cooked just a bit. Added the rest of the ingredients and cooked for about 2 1/2 hours after it comes to a boil and then simmer it. I also added about 1/2 cup chili powder total . It was perfect. I also used blue moon and it worked fine.

• Perfect True campers and their kettles make memorable chow

• A new favorite for our family Loved it I did half the amount of chipotle peppers, chili pepper, and adobo sauce, But it still had plenty of flavor and just enough heat.