Chili (Super Campfire)

• 1.5 lbs of Ground Beef
• 1 Red Onion - Medium - Chopped
• 1 Yellow Onion - Small - Chopped
• 2 - 15 oz. cans Kidney Beans
• 1 Can of Coors Light Beer
• 1 Chili Seasoning Pkg.
• 5 Jalapeno Peppers - Large - Minced
• 2 Cayenne Peppers - Large- Minced
• 1 Bell Pepper - Medium - Chopped
• 3 Garlic Clove Petals - Minced
• 6 Mushrooms - Large - Sliced
• 2 Tomato Paste - 6 oz. cans
• 2 Tablespoons Brown Spicy Mustard
• 2 Beef Bouillon Cubes
• 1 Tablespoon Black Pepper - Freshly Ground
• 1 Teaspoon Salt

1. Preparation:
2. Brown ground beef in skillet over fire and drain excess fat. Add ground beef to Cast Iron Dutch Oven set aside. Chop Red Onion, Yellow Onion, Bell Pepper, Mushrooms and add to Dutch Oven. Mince whole Jalapeno Peppers, whole Cayenne Peppers, Garlic Cloves and add to Dutch Oven. Add Kidney Beans with juice, can of Beer, Chili Seasoning, Tomato Paste, Brown Spicy Mustard, Beef Bouillon Cubes, Black Pepper and Salt to Dutch Oven. Stir well.
3. Cooking:
4. Slowly heat chili mixture in Dutch Oven over low flame fire for at least 4 hours, stirring occasionally. Serve with warm cornbread and enjoy!

ground beef, red onion, onion, kidney beans, cayenne peppers, bell pepper, garlic, mushrooms, tomato, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/chili-super-campfire-1205140 (may not work)