Campfire Chili

Directions

1. Brown together:

1 cup diced white onion 1 lb. beef-tenderloin tips, diced into 1/2-inch cubes
2 lbs. 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
1 14.5-oz. can beef stock
2 14.5-oz. cans chicken stock 1 8-oz. can organic tomato sauce
1 4-oz. can mild diced green chilies
1/2 Tbsp ground cumin
1 fresh jalapeño pepper, chopped fine
1 tsp black pepper
3 Tbsp chili powder

3. Simmer 1 hour. Then add:

4 oz. tomato sauce
4 Tbsp chili powder
2 Tbsp mild chili powder
2 Tbsp ground cumin
1 tsp garlic powder
1 tsp Tabasco
1/2 Tbsp brown sugar
2 15.5-oz. cans low-sodium pinto beans, drained
2 15.5-oz. cans low-sodium kidney beans, drained

4. Simmer 45 minutes and eat.  Great with Texas toast!

Serves 8. Per serving: 600 calories, 18g fat, 110mg cholesterol, 870mg sodium, 56g carbs, 58g protein.