Normally, I cook my chili for longer but I wanted to make this simple so it is easy to cook outside while camping. The greatest thing about chili dishes is that they are extremely versatile in what you can add to them. I am not saying this was the best chili I have made, but I wouldn’t mind eating this while in the woods.
I used leg of lamb because I already had some but any meat could really be used and I think next time I would increase the amount of meat to 1 lb.
A** Blood is a home made chili powder made from ghost chilis. Any hot chili powder would do just as well.
Chili Rice Skillet
- In order to make preparation easier, make the Chili Seasoning, ground the Lamb, and chop the vegetables, and shred the Colby Jack Cheese ahead of time and place in an airtight container. Combine the Chili Powder, Cumin, Cayenne Powder, A** Blood, Garlic Powder, Onion Powder, Kosher Salt, and Freshly Ground Black Pepper.
- Cut up the Lamb into small pieces, place on a parchment paper lined baking sheet, and freeze for 20 minutes.
- After 20 minutes, place the slightly frozen pieces in a food processor and pulse until ground.
- Chop the Onion, Green Bell Pepper, and Tomato. Place in an airtight container.
- Shred the Colby Jack Cheese. Place in an airtight container.
- When at the camp site, get a fire hot, and heat up a cast iron dutch oven.
- Add the ground Lamb and brown. After the meat is browned, drain.
- Add the Chili Seasoning, the Rice, the chopped Onion, Green Bell Pepper, Tomato, Diced Tomatoes (with juices), Diced Jalapenos (with juices), Black Beans, Kosher Salt, and 3 cups of Water. Bring to a boil.
- Remove the dutch oven to a lower temperature off to the side of the fire, cover, and cook until the Rice absorbs most of the liquid (about 20 – 25 minutes).
- Remove from heat, fluff with fork, add the shredded Colby Jack Cheese, and let sit for 5 – 10 minutes.