Is there anything more fun than sitting around a cosy camp fire, doing a bit of cooking and drinking a few beers?
Barbecook Junko or firepit
Barbecook Dutch Oven
For 6 persons:
- 1 tin of red kidney beans (400 g)
- 300 ml tomato sauce
- 1 tin of crushed tomatoes (400 g)
- 50 g tomato concentrate
- 1 kl cumin
- 1 kl chilli powder (or to taste)
- 1 cinnamon stick
- 500 g minced meat
- 4 carrots
- 1 to 2 large onions
- 2 cloves of garlic
- olive oil
- cooked rice, sour cream, guacamole, coriander
Recently, I got out my brand new Barbecook Dutch oven. This is a cast iron pot on legs that you place in the coals or hang just over them, depending on what you are making. The great thing about such a cast iron pot is that it gets hot quickly and also stays that way for a very long time. You can put it in the fire or use it in the oven. Ideal for stews and baking bread.
Braise the meat, add the vegetables and leave to simmer for a bit, in no time the chilli was cooking. You are then meant to take the pot off the fire occasionally, or move the coals to one side. And effectively reduce the cooking. About half an hour later it was ready.
Chilli con carne in the Dutch oven is one of the simplest dishes. So, ideal for a first test. Will certainly be continued.
- Peel and finely cut all vegetables. Finely press the garlic.
- Heat the coals. Place the pot in the coals.
- Heat the olive oil in the pot and cook the chopped onion and garlic.
- Add the meat and cook until tender. Season with salt and pepper.
- Add the carrots and cook briefly. You can also add chopped celery or bell pepper.
- Season with cinnamon, cumin and chilli powder.
- Add the tomato concentrate, tomato sauce and diced tomatoes.
- Bring to the boil and allow to simmer for 30 to 40 minutes.
- Is it simmering too vigorously? Then take it off the fire for a bit.
- Stir frequently so it doesn’t stick.
- Serve with boiled rice or couscous, sour cream or yoghurt, guacamole and coriander.