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						Live The Adventure'

MAKE & TAKE   -   MIKE'S FAVORITE CHILI

Mike's Favorite Chili

Chili is one of my favorite dishes at home and one of my favorite “Make & Takes” for camping. For camping it’s 100% home made in just a few minutes without the mess which makes it almost perfect. Perfect is a chili that you didn’t have to make sure it stayed in the refrigerator until it was ready to cook. But hey it’s not a perfect world.

What you don’t have a chili recipe? Don’t worry here’s mine and you are going to love it !

                          Ingredient List
  • 6 cans of Dark Red Kidney Beans (14.5 oz)
  • 2 large cans of Crushed Tomatoes (28 oz)
  • 2 cans of Petite Diced Tomatoes (14.5 oz)
  • 2 cans of Hunts Chunky Vegetable Pasta Sauce (24oz)
  • 1 to 2 cups of chopped onions (fresh or frozen)
  • 1 heaping tablespoon of Minced Garlic
  • 1/4 cup of Brown Sugar (cuts the acidity of Tomatoes)
  • 2 or 3 packages of Williams Chili Seasoning
  • 1 lb. of Ground Beef
                     Cooking Instructions
  • In a 6 quart crock pot, pour in all of your canned items)
  • Add 2 packages of Williams Chili Seasoning and stir in well
  • Add a 1/4 cup of Brown Sugar and stir in well
  • Put two table spoons of Olive Oil in a pan and sauté the
    Onions until lightly caramelized and stir into your crock pot
  • Put two tables spoons of Olive Oil in a pan and sauté the
    Minced Garlic until lightly caramelized and stir into your pot
  • Fry up your ground beef and stir in a package of “Williams”
    drain Ground Beef, add to crock pot and stir up to mix
  • 1/4 cup of Brown Sugar (cuts the acidity of Tomatoes)
  • 2 or 3 packages of Williams Chili Seasoning
  • Simmer on Low in your crock pot all day for least 4 hours
   Have some tonight then Freeze the rest.


Preparation to take from home kitchen to Camp Kitchen
  • Refrigerate your chili for a few hours to cool down
  • Get your Vacuum Sealer and put 4 1/2 ladles for a
    “man sized” portion of chili into each bag as shown
    then seal using the “Moist” setting then put into Freezer
  • "HINT" it's easier to put the chili in cup or glass that
    will fit into your bag
  • Put Frozen bags in your camp cooler w/ Ice until ready
    to heat up and use
  • Chili will be fine if it thaws out and stays cold in
    ice or icy water for several days until ready to use


     Reheating at Camp
  • In a 2 gallon pot bring 1 1/2 gallons of water to a boil
  • Insert your sealed bags of Chili into the water
  • Boil for 10 to 15 minutes until hot
  • Removed bags from pot with tongs
  • Cut open the bags and pour into disposable bowls
  • Add some broken up crackers, stir in and ENJOY!
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*The opinions expressed in this review of a product are the opinions of the writer and are based on the writers tastes and preferences. Despite the review you are encouraged to try out any product that you might be interested in.

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Jeep Expeditions is the PREMIERE Jeep Exclusive Expedition/Overland Adventure CLUB Anywhere!

Jeep Expeditions is a non-profit corporation registered in the State of Arizona.  

The state recognizes us as a fraternal organization,  we prefer to say we are a club.  Our members and volunteers are dedicated to the exploration  this great land  for the educational value, historical value,  scenic beauty, the geology, paleontology, the camaraderie of people who share the same interests and to escape the confines of civilization if only for a few days. Our organization and members adhere to the standards of "Tread Lightly" and "Leave No Trace".

Jeep Expedition Members enjoy adventures that vary in length from one day, a weekend, long weekend, week long, two weeks and like our Arctic Expedition in 2011, a full month. Don't worry, most of our trips are one day and two day trips. We are Family Friendly and we have a number of members who bring their friendly "Jeep Dogs".

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