Super Spicy Game Day Chili


1 Tablepoon Olive oil

¼ Cup Yellow Onion, chopped

¼ Cup Celery, chopped

4 Cloves Garlic, minced

¼ Cup Red Bell Pepper, chopped

1 Tablespoon Chili Powder

2 Teaspoons Ground Cumin

1 Teaspoon Cayenne Pepper

2 Pounds Ground Beef

2 Bay Leaves

¼ Cup Tomato Paste

2 Cups Passata

One 15-ounce can Red Kidney Beans

1 Cup Beef Stock

Salt & Pepper, to taste

Shredded Cheddar, as garnish

Chopped Green Onions, as garnish

Cilantro, as garnish

Sour Cream, as garnish



BakerStone 2 Burner Camp Buddy

1 Medium Sized Pot

Wooden Spoon



4 Servings



Step 1. Heat the olive oil in a medium size pot over medium-high heat. Add the onions and celery. Cook for a few minutes and then add the garlic. Cook just until translucent.

Step 2. Add the peppers, and spices and stir to coat the vegetables. Next, add the ground beef and cook until browned.

Step 3. Add the bay leaves, kidney beans, tomatoes and tomato products to the liquid and simmer to heat through. Add the beef stock. Simmer for approximately 45 minutes and adjust the seasoning with salt & pepper.


Step 4: Serve the chili topped with shredded cheese, green onions, cilantro, jalapenos, and sour cream.