Get a great camping recipe for your next vacation when you check out this easy crockpot chile from ATasteOfHome.com. We’ve adapted the recipe for this blog post, but you’ll be able to enjoy amazing flavors and more when making this meal at the campground or at home.
Ingredients
- 1 28 oz can diced tomatoes
- 1 15 oz can black beans
- 1 15 oz can kidney beans
- 1 15 oz can of corn
- 1 8 oz can of sliced mushrooms
- 1 lb. boneless beef chuck steak
- 1 lb. bulk spicy pork sausage
- 2 medium onions
- 1 medium sweet red pepper
- 1 medium green pepper
- 1 c. hot chunky salsa
- 1/3 c. medium pearl barley
- 2 tbsp chili powder
- 2 tsp jarred roasted minced garlic
- 1 tsp salt
- 1 tsp ground cumin
- 4 c. beef stock
- 2 c. shredded Mexican cheese blend
- Corn chips
Directions
- Wash and dry all produce.
- Drain and rinse the black beans and kidney beans. Drain the corn, and keep the liquid in the tomatoes.
- Trim and cut the beef chuck into 1″ cubes.
- In a pan, cook the sausage until brown and drain off the grease.
- Meanwhile, chop the peppers and onions into small bite-sized pieces.
- In your crockpot, add all ingredients except for the chips and cheese.
- Cover and cook for 6 hours on low (up to 8 hours until the beef is tender and cooked through)
- Dump in the cheese and stir.
- Serve over chips or with the chips on the side and a dollop of sour cream.
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