Recipe of the Week: Quick Chile, by Sawyer


  • 1/2 lb ground chuck
  • 1/2 green bell pepper, diced
  • 1 large yellow onion, diced
  • 2 green onion stems, chopped
  • 1 (4 oz) can of mushroom stems and pieces, drained
  • 1 (15.5 oz) can of (Spartan) chile beans
  • 1 (15 oz) can of (Meijer Naturals) tomato sauce
  • 1 (14.5 oz) can of (Spartan) petite diced tomatoes
  • Chopped jalapenos, chili powders, and salt and pepper, to taste (optional)


  1. Saute diced onions, drained mushrooms, green pepper, and ground chuck in coconut oil.
  2. In a crock pot on low to medium heat, add canned beans, tomatoes, and tomato sauce.
  3. Drain grease off of sauteed meat/vegetables, and add to pot. Stir and leave on heat until you are ready to dine.
  4. You may wish to add jalapenos, chili powders, or salt and pepper to taste.

NOTE: It is recommended that this tomato-based food NOT be cooked in a cast iron cookware.

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