Ingredients

3 lbs ground chuck beef 80/20 (can subsitutue vension or buffalo)

.5 lbs Chorizo

6 slices pepper bacon diced

2 onions, diced

1 Jalapeno pepper minced 

2 Tablespoon minced garlic

2 green pepper, diced

1 Tablespoon crushed red pepper

6 Tablespoons cumin 

6 Tablespoons chili powder

1 Tablespoon oregano, dried and crushed

1 Tablespoon Salt   

1 Tablespoon Black pepper 

1 Tablespoon smoked paprika powder

1 Tablespoon smoked Chipolte powder

4 10 oz cans Rotel diced tomatoes and green chilies

2 15 oz cans tomato sauce

1 10 oz can  green Chile enchilada sauce

1 12 oz jar Chili Sauce

1 cup water 

Optional

1 (14 ounce) can kidney beans, drained and rinsed 

1 (14 ounce) can black beans, drained and rinsed 

 

Directions

Heat Dutch oven

Render Bacon, add meat with onions and peppers and spices in dutch oven.

cook until almost done

Add tomatoes, enchilada sauce, Chili Sauce, and water, bring to a simmer. 

To make it cub scout friendly,cut the red pepper flakes in half

simmer 2 hours.

Add drained beans, cover and simmer 1 hour  

Serve with toppings. 

Cheese, sour cream, crackers 

This receipt won first place at the LHC Seneca District Chili Cook Off 2017

2 large navel oranges, zested and juiced

1 lemon, zested and juiced

3 pounds Granny Smith apples (about 6 to 8 apples)

3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)

1/2 cup light brown sugar, packed

4 tablespoons unsalted butter

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

Combine all ingredients in Dutch Oven and simmer for a couple of hours. the apples will lose their identity and usually don't need mashing.

cub scouts can help core and cut the apples. I use an coring tool and six piece slicer for safety.

Apple cutter and corer

6 qt dutch oven

Great in the fall with Grilled Pork Chops

2# Ground or chopped Beef

32 oz. beef broth

32 oz. water

1 pkg. onion soup mix

1 can kernel corn

1 can diced potatoes

1 can sweet peas

1 can sliced carrots

Everything goes into the dutch oven and simmer. 

Optional: 1/2 cup alphabet pasta or Orzo

More of a soup than a sauce but easy to make and scouts like it.

Created by Tom Barnsfather (Cubmaster,Range Instructor from Pack 309)

1 cup vegetable oil

6 cups chopped onions

2 cup chopped bell peppers

3 teaspoons salt

2 32 ounce can Diced Tomatoes

3 pound andouille, chorizo, or other smoked sausage cut crosswise into 1/4 inch slices

10 pounds Chicken cooked dices 1/2" (buy frozen)

3 bay leaves

5 Lbs rice 15 cups

1 1/3 gal water

1 cup chopped green onions

Creole Seasoning

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

In a large Dutch Oven 

Add oil until hot

Add vegetables and sausage

Add tomatoes

Add Chicken and seasoning

Stir

Add Rice and Water

Stir

Simmer 20 minutes or  until rice is done

This feeds 40

1 lb pepper bacon, diced

1 green pepper,diced

1 yellow pepper,diced

1 red pepper,duced

1 onion diced,diced

1 gallon Bush's baked beans

2 cans dark red kidney beans 15oz

2 can black beans 15oz

1 cup mustard

2 cups bbq sauce

1 cup dark brown sugar

2 tbls bbq spice

1 tbl hickory flavor

hot sauce to taste

Combine all into dutch oven simmer for 1 hour.

Pre dicing your vegetables before arriving makes this a quick and easy side dish