It’s a summer tradition for many people to go camping, whether it’s with family or friends. There are multiple ways to do camping. Some decide to hitch a tent in their backyard for a night while others decide to go hardcore and camp in the wilderness for a few days. In my case, camping is when you spend a long weekend with friends and family at Cape Henlopen, DE. This way, we can spend time at the beach, camp in our little wooded oasis but still have access to bathrooms (and the real world).
Every year, we go camping 2-3 times throughout the summer. We prefer to go on long weekends and enjoy the peacefulness that comes with it. By bringing bikes, we always explore new corners of the campsite. Some afternoons, we spend our time in the hammocks and just hang around (pun intended). If we know that we are eating at camp, we like to begin preparing our dinner early, while there is still daylight out.
Fireside cooking can be (and may be) the hardest way of cooking but preparation is key. I would recommend that you plan a menu BEFORE you leave and buy your ingredients. We always coordinate with our friends on who brings what. When we left for our last camping adventure, we decided that nothing screams a dinner made on the fire more than a pot of Chili… and s’mores. Hardy foods that can be heated easily over a fire is ideal.
For our chili, we used a meat sauce that we had previously prepared at home. If you don’t have one prepared yet, you can buy a can of meat sauce but I don’t know which one to recommend because homemade is always better. Beside that, the recipe is pretty simple yet bursts with flavor. So next time you go camping, prepare yourself with this recipe. Camping? More like Glamping!
- 1 tablespoon ghee (clarified butter is better for camping since it doesn’t need to be kept cold)
- 2 garlic cloves, chopped
- 2 small peppers, sliced
- 1 bunch mustard greens, or greens of some sort (swiss chard, kale etc.), roughly chopped
- 1/2 pound tomato-based meat sauce
- 2 (14oz) cans of black beans, drained
- 1 tablespoon rosemary, chopped (remove stem)
In a cast iron pot (we use LODGE) over the fire, heat the ghee. Add the garlic and peppers. When fragrant, add the mustard greens. Stir frequently until they wilt, about 5 minutes.
Add your meat sauce and let it get hot enough so it starts to bubble. Add the beans and rosemary. Stir.
Let simmer for 20 minutes. We served our chili with arepas (Colombian corn cakes) goat milk yogurt instead of sourcream and cilantro.