Zac Brown's Chili Recipe

Zac Brown's own homemade "Campfire Chili" recipe will help you get in the mood for National Chili Day (2/23).

It’s a day to recognize and celebrate chili as an American staple.

“This recipe is an amalgam of all the chilies I’ve had over the past 10 years. Putting it together is a big, rich labor of love.” Zac tells.

“I imagine having a bowl while sitting by a blaze, a Kristofferson song playing out on crisp Black Diamond Strings while the crickets chime in. Later, frogs will do a cover of the Oak Ridge Boys as cedar logs crackle in the fire. That’s when the world feels right.”

Campfire Chili (from www.dashrecipes.com)

Directions:
1. Brown together:
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

2. 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,
chopped fine
1 tsp black pepper
3 Tbsp organic chili powder

3. 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.

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