Zac Brown Knows How To Heat Things Up!
If you have seen and or heard the Weather Forecast lately then you know that especially the Midwest is getting hit hard with subzero temperature. Here in Montana the Eastern part of the state is in the deep freeze with below zero temperature and frigged cold wind chill temperatures. .
Country music superstar Zac Brown has the perfect fix for the cold weather blues, a huge bowl of his Campfire Chili.
Zac says while today’s weather is a reason to have a warm bowl of chili, there is a more meaningful reason for creating his chili recipe.
When he was growing up, Zac and his dad would go hunting and camping every weekend.
There’s something so comforting about eating outside, especially when there’s nice fall weather, says Zac.
He even has an outdoor kitchen at home in Georgia, and he says he tries to never eat inside.
He goes on to say that “the recipe is an amalgam of all the chilies he’s had over the past 10 years.”
He says he’s made it many times in one pot over a campfire, first cooking all the meats down, then pouring off the fat before everything else goes in to simmer.
Here’s Zac Brown’s recipe for his Campfire Chili:
Campfire Chili Directions:
1 cup diced white onion
1 lb. beef-tenderloin tips, diced into 1/2-inch cubes
2 lbs. ground bison (If unavailable, substitute ground beef.)
1/2 lb. ground pork
1 Tbsp olive oil
Drain the grease. Then add the following:
1 Tbsp masa flour
1/2 Tbsp garlic powder
14.5-oz. can organic beef stock
14.5-oz. cans organic chicken stock
8-oz. can organic tomato sauce
4-oz. can mild diced green chilies
1/2 Tbsp ground cumin
1 fresh jalapeño pepper,
1 tsp black pepper
3 Tbsp organic chili powder
Simmer 1 hour. Then add:
4 oz. organic tomato sauce
4 Tbsp organic chili powder
2 Tbsp mild chili powder
2 Tbsp ground cumin
1 tsp garlic powder
1 tsp Tabasco
1/2 Tbsp brown sugar
15.5-oz. cans low-sodium pinto beans, drained
15.5-oz. cans low-sodium kidney beans, drained
4. Simmer 45 minutes and eat.
What is your favorite comfort food on a cold day?