Outdoor Campfire Cooking

Outdoor Campfire Cooking

by Sarah
(Seaside, OR)

Pre-Seasoned Cast Iron Skillet

Pre-Seasoned Cast Iron Skillet

We love outdoor campfire cooking on the crackling glowing embers with friends and family gathered around for a hearty meal.

Here's a wonderful camp kitchen recipe we enjoy during cooler days.

Chili Chowder

2 T vegetable oil
1 large onion, diced
1 large sweet red pepper, seeded and diced
1 T minced garlic
1/4 C chili powder
15 oz diced tomatoes (don't drain)
4 C water
3 fish or chicken bouillon cubes
1 C dry red wine
15 oz diced potatoes, drained
15 oz red beans, drained
1 1/2 pounds raw fish fillets or shrimp, in bite-sized pieces
Salt, pepper
Tabasco sauce

We use a deep Cast Iron Pre-Seasoned Skillet over the fire to stir-fry the onion, pepper, and garlic in the oil. When onions are soft stir in the chili powder, tomatoes, water, bouillon and wine. Cover and simmer 10 minutes or until the onions are tender. Add potatoes and beans, and cook over hot fire till boiling. Then stir in the seafood. Cook for 2-3 minutes and remove from heat. Season with salt and pepper to taste.

Ladle into bowls and serve with hot sauce.

We enjoy the yummy goodness and fun of cooking over a campfire. We like to use our Pre-Seasoned Campfire Cooking Equipment and Skillets. We chose Lodge Logic campfire cooking tools because we feel they heat the food evenly, are easy to clean, and maintain.

Try our recipe for your next beach campfire...it'll be a big hit with your group.

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