The following recipe for Survival Chili is from SurvivalBlog reader John M. He says: “This has been a go-to recipe for years in [cook-off] competition and a family favorite.”
- 2 lbs 90% lean hamburger which does not require draining…. or 80% and drain most of the liquid but not all
- 2 cans (15 oz) tomato sauce
- 1 can (15 oz) diced petite tomatoes
- 3 cups of Bush’s chili beans in sauce — careful adding more will overload the rest of the ingredients
- 1 can (4 oz) green chiles
- 3 tablespoons of garlic, onion powder
- 4 teaspoons of pepper and salt (or less, to taste)
- 4 tablespoon of hot sauce
- 2 tablespoons of maple syrup
- 1/4 stick of butter
- Deep brown the hamburger in a cast-iron kettle or a large pot.
- Add butter, garlic, and onion powder, salt and pepper, and hot sauce.
- Next turn heat down to low, (never allow the chili to boil, this kills the ingredients )
- Add the rest of the ingredients and continue the low heat setting for a couple of hours.
I sometimes cook it for 4 to 8 hours turning the heat off for an hour and then resume. Have used a large crockpot with setting on low and the lid offset to keep it from boiling. But I prefer to use cast iron kettle to control cooking. After the first meal, add a cooked box of elbow macaroni and serve as chili-Mac.
You may add more salt and pepper as needed but you will find even with the amount listed it’s not overbearing.
Nothing better on a cold day, or even on a summer outing.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!