Wednesday, April 30, 2008

Chili Recipe

Try out this recipe while your camping;
2 1/4 cups canned low-salt chicken broth
3 ounces dried ancho chilies, stemmed, seeded, torn into pieces (see ingredient note)
1 teaspoon cayenne pepper

2 (1 pound) rolls beef or pork chorizo, casings removed
2 cups coarsely chopped red onion
12 large garlic cloves, chopped
1 tablespoon dried leaf oregano
1 tablespoon ground cumin
3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes
2 (15 ounce) cans golden hominy or pinto beans, rinsed, drained
Nutrition Info
Per Serving
Calories: 930 kcal
Carbohydrates: 28 g
Dietary Fiber: 6 g
Fat: 65 g
Protein: 55 g
Sugars: 5 g
About: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Saute until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Saute until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
Yield: 8 servings
3. Still Hungry?
Cilantro, sour cream, grated cheddar or Jack cheese, chopped red or green onion and salsa would be great toppings. Look for chorizo in the refrigerated meat or deli case.
Ingredient Note
Dried ancho chilies are sold at Latin American markets and some supermarkets.
More Recipes Like This
Spicy Red Pork and Bean Chili
Lamb Stew with Swiss Chard and Garlic-Parsley Toasts
Clams and Chorizo with Tomato and Garlic
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Camping World

Camp Fire Etiquit

Camp fire etiquit

How to Build a Campfire
Ah, the sweet sound of a crackling fire, the gentle orange glow and the woodsy smell of smoke. There's nothing quite like a campfire to make your adventure complete. The following tips will help keep you safe and cozy.
You may want to Bookmark this page for easy reference by Pressing Control+D on computer pad..
1. Know the Rules
Though it may be tempting to have a campfire where one is not permitted, camping rules and regulations were created for one reason - to keep you safe. Call ahead to make sure that campfires will be permitted where you want to stay. If not, and having a campfire is important to you, you might want to find another park.
Keep in mind that fire rules can change on a daily basis depending on weather conditions. If a park posts "No open fires due to dry or windy conditions," always be sure to comply for the safety of all.
2. Use Designated Fire Pits
If campfires are permitted, use the area that has been designated. These areas were chosen for a good reason (a good wind break, good brush clearance, etc.). If there is not a formal fire area, make sure that your fire ring is surrounded by a circle of rocks, large enough to keep wood and kindling contained and not blowing or tumbling over the sides.
3. Clear Area of All Debris
Make sure there are no extraneous twigs, leaves, paper products or other flammables within several feet of your campfire. And don't forget to look up. Overhanging branches should be avoided.
4. Use the Right Wood
Different kinds of wood are needed to make a great campfire. Start by gathering a supply of all three:
Tinder, or small twigs, wood shavings, dry leaves or grass and when it is raining,you can peel the bark off of a cedar or fir tree trunk,as it is usually dry and will ignite easily. (Never use flammable liquids to start a fire!) Kindling, or small sticks one inch in diameter or less, go on next. Make sure to let your kindling get burning well before you add on the last kind of wood. The last kind? Your Fuel, or larger pieces of dry wood that burn for longer periods of time.
Be sure to stack your wood in separate piles, well away from the fire area. Never pull branches off trees or cut living vegetation.
5. Don't Over-Build.
Campfires can easily get away from you. Keep your campfire well within the borders of the pit, and keep it small to avoid sparking. You can always snuggle up to the fire (or each other) to keep warm.
Bring warm clothes to wear.
6. Be Ready to Put it Out
Be sure to have a bucket of water and a shovel or a fire extinguisher nearby.
7. Be Safe
Enjoy your campfire, but be safe. Make sure an adult is present at all times, and discourage running or horse playing near a campfire.
8. Douse, Dreg,Dig and Feel
Before leaving camp, make sure that your campfire is completely out-and that means doing more than just dousing it with water once or twice. Douse with water, dreg up the fire to uncover any hot spots and douse again. Finish up by turning over the fire debris to make sure everything is cold, and never put fire ash into trash receptacles. Check out my stories at to find more products to help you have a warm and secure camping trip.With a few precautions, you can ensure that your campfire experience brings you wonderful memories of toasted marshmallows and smiling faces.