"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Dutch Oven Two Rivers Chili Recipe

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This recipe for Dutch Oven Two Rivers Chili, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Swanson
Added: Thursday, April 23, 2009


12" oven
Serves 8

2 lbs ground beef
2 cups chopped onions
2 cups chopped celery
1 Tbsp sugar
2 tsp salt
1 tsp garlic powder
6 Tbsp chili powder
1 1/2 tsp oregano
1/2 tsp black pepper
2 - 15 oz cans tomato sauce
2 - 6 oz cans of tomato paste
10 cups water
2 - 15 oz cans kidney beans, drained
4 oz spaghetti, broken into 2 inch pieces

Brown ground beef and onions in nonstick pan on camp stove.

Add ground beef and onions and all remaining ingredients except kidney beans and spaghetti into dutch oven. Mix well.

Bring to a boil, then reduce heat. Cover and simmer for 30 minutes.

Add kidney beans and spaghetti.

Simmer uncovered for 10 minutes.

Makes 8 (1 1/2 cups) servings.

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