Product Review: Italia Artisan Pizza Oven

Earlier this month, our Boy Scout Troop camped on Whidbey Island at Fort Ebey State Park. We were in a group site located on a bluff with amazing views of Port Townsend, Fort Worden, Fort Flagler, the Puget Sound, the Strait of Juan de Fuca, and Canada. Friday night, we had gale force wind gusts, which made it a bit challenging to get all the tents up, but we managed.

Saturday dawned bright and clear with only an occasional shower. It was a great weekend and I was cooking for the Scoutmasters, which is always fun. The menu included a few favorites like biscuits and gravy, and cornbread, but I also field-tested a couple of new recipes, so in the coming weeks I’ll have some winners to share. The menu also included personal pizzas for lunch on Saturday, thanks to one of our scoutmasters.

Recently, Mr. Weddle purchased an Italia Artisan Pizza Oven from Camp Chef. It’s a self contained unit that hooks up to a propane tank. It can run on a 1lb disposable propane bottle or a standard bulk propane tank. It puts out 17,000 BTUs and oven temperatures can reach upwards of 700°F. And, it only weighs 47 pounds so it was easy to move.

It was designed to replicate the performance of a wood-fired brick oven from its double walled construction and specially designed burners to its ventilation and cordierite ceramic pizza stone. I’d say Camp Chef nailed it. The pizzas came out great! We were all very impressed.

I have to preface this by saying, in the five years I have known him, Mr. Weddle has never cooked on a campout. So, it was so much fun to see him get all excited to use this pizza oven and he, literally, took over my camp kitchen and personally made pizzas for all 10 of us scoutmasters, including himself. And, yes, that is a little pink rolling pin in his hand in the picture below. It was a gift from his beautiful wife so he could roll out his mini pizzas.

He brought store-bought pizza dough and a couple different jars of pizza sauce. He brought a variety of meats and some shredded cheese. I provided more cheese and some vegetables because he doesn’t “do” vegetables. I’ve mentioned several times in previous blogs how I have to sneak them into whatever I am making. So, between the two of us and a couple of other scoutmasters, we had quite the variety of pizza toppings.

Mr. Weddle divided his dough and made personal-sized pizzas for each of us. He was able to bake two pizzas at a time, and they cooked pretty fast so it didn’t take long at all to make 10 pizzas. The dough was cooked, the toppings were hot, and the cheese was melted and gooey, just as it should be.

Because it was cold and windy, he did struggle a little with maintaining the air temperature inside the oven. As a result, the stone was a little hotter than it probably should have been. Some of the pizzas did get a wee bit black on the underside, but it didn’t affect the flavor too much.

Overall, I’d rule it a success and told Mr. Weddle his pizza oven was welcome in my camp kitchen any time!

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Sausage Cheese Croissant Catastrophe

Another catastrophe for the recipe book. We made this a couple weeks ago while teaching outdoor cooking to Girl Scout adult volunteers at Camp Robbinswold. It was very tasty. The croissants brought a buttery sweetness and the Swiss cheese was nutty and sweet, which were nice contrasts to the savory sausage, green onions, and Parmesan.

It was easy to make in camp. The sausage could be browned at home or browned in the Dutch oven in camp. The first five ingredients are tossed together like a salad. The egg mixture is poured over the top and then it’s all covered in cheese. For a fancier version, you could use Gruyère cheese. Kids can help prep by tearing the croissants into chunks.

I would recommend getting it all assembled and then starting your coals. The catastrophe can rest while the coals get going. After a 45 minute bake, the eggs are cooked through and the cheese is all melty.

Equipment
12-inch Dutch oven or 13×9 baking dish, bowl, whisk.

Ingredients
1 pound ground sausage, browned
1¼ cups (5 ounces) Parmesan cheese shredded
1 teaspoon salt
6 green onions, sliced
1 package mini croissants (about 24), torn into chunks
3 cups milk
1 cup heavy cream
5 large eggs, beaten
2 cups Gruyère or Swiss cheese

Prep
Foil line your Dutch oven if you choose, and coat it with butter or cooking spray. To the Dutch oven add browned sausage, Parmesan cheese, salt, green onions and croissant chunks, and toss together. Whisk together the milk, cream and eggs, and pour over the top. Let it rest so the croissants soak up all the liquid. Sprinkle cheese on top. Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 45 minutes.

Serves 10-12

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Why We Do Not Feed the Bears…or Other Critters

Now that the weather is finally warming up, we’re spending more time outside, which means more encounters with critters that should be simply left alone.

But it’s hard, I get that. When you see a cute little chipmunk or bird sitting on the edge of the picnic table, it’s hard not to reach out with a potato chip in your fingers and see if it will approach and eat from your hand.

As fun and exciting as this sounds, we shouldn’t feed the wildlife, and it doesn’t matter how tame or friendly or cute they are. Here’s why you shouldn’t.

Wild animals needs to stay wild. When animals are fed they become used to people. They become tame, they lose their wildness, and that can make them vulnerable.

Most wild animals already have access to the food that they need to stay alive. They don’t really need us feeding them. And, let’s face it, a lot of what we feed them (junk food) is not good for them.

Fed wildlife lose the ability to find food on their own. If it’s easy for an animal to eat picnic area and campsite trash then what’s the point in even finding food on their own?

Sometimes areas with abundant food trash attract animals and increase population rates. This can increase the spread of disease among animals and disrupt the whole natural ebb and flow of life.

Animals that are normally passive can become aggressive once they are accustomed to foraging out of the garbage or out of our hands.

It’s just a bad idea to get up close and personal with animals that can carry diseases like rabies.

Before you toss a few nuts at a chipmunk, please take a moment and consider the implications and long-term effects on the animal and the delicate ecosystem it lives in, and that we are just visiting.

I understand that maybe you’re just trying to be kind. But we can be kind in other ways by leaving the outdoors better than how we found it. We can clean up trash. We can work to restore rivers and streams. We can make their habitats a better place for them to live in and for us to visit.

Let’s leave the wildlife alone no matter how cute they are and keep our snacks to ourselves.

The only wildlife we should be feeding is our kids!

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A Tale of Two Casseroles

Today we’re offering a two-fer! Two recipes for the price of one!

The church we attend has a monthly Faith Sharing Breakfast. It’s simply a time to gather as a congregation and share a meal and conversation with one another.

Sometimes, the tables can fill pretty quickly and you end up sitting next to someone you either don’t know or haven’t seen in a while, and it’s an opportunity to make a new friend or catch up. They are a lot of fun.

Well, I’m on the committee and I help plan them and I volunteer to cook something each month. Surprising, I know!

Last month, I volunteered to make two breakfast casseroles (in scouting circles we call them catastrophes). I used the same recipe for both; however, for one I decided to go with a country sausage and for the other I used a hot Italian sausage. Both were a hit.

This is a simple way of adding variety when you’re cooking for a crowd. It’s also a way to cook for different dietary needs or heat levels. For example, my daughter doesn’t like heat so, of course, she went for the mild country sausage version. My son, when it comes to heat, always says, “Bring it!” so, of course, he went for the hot Italian sausage version.

The best part was watching this little elderly lady go through the line. She read the description on my hot Italian sausage version, placed a dainty spoonful onto her plate, thought about it, and then doubled down and took a second more generous spoonful. She didn’t regret that decision and thoroughly enjoyed her breakfast.

When you’re cooking for a small crowd, instead of making a lot of the same dish, try making a couple of different dishes or variations of the same dish. It adds variety and is a great way to cater to different needs whether they be heat tolerance or vegetarian or gluten or dairy. Like the two catastrophes, simply changing one ingredient can radically alter the dish.

This is a simple breakfast with just a few ingredients. It goes together very quickly. The meat could be cooked ahead of time and brought to camp in your cooler. I also use the carton of liquid eggs or I scramble them at home and pour them into a bottle for transport to camp. In camp, when it’s time to make breakfast, it’s just some assembly required.

This would make a great Sunday morning breakfast if you foil-lined your Dutch oven. Everything gets dumped into the oven, toss it together like tossing a salad, pour on the eggs, and get it on the coals. When I mixed this together, I put on food handlers’ gloves and mixed it with my hands. It was so easy.

Equipment
12-inch Dutch oven or 9×13 casserole dish, large bowl, whisk.

Ingredients
2 pounds sausage (breakfast, hot or mild)
1 (30-32oz) bag of frozen tater tots
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheddar cheese
8 eggs
2 cups milk

If You’re Prepping at Home
In a large skillet on medium heat, add a little olive oil and brown the sausage until no longer pink. Drain off the excess fat, cool, and load into a releasable plastic bag or a container for transport to camp. In camp, foil-line the Dutch oven and grease the foil. Start 25 coals. Add the tator tots, cooked sausage and cheese to the Dutch oven and toss together. In a large bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over the tator tot mixture and bake (see baking instructions below).

If You’re Prepping in Camp
On coals or on a propane stove, over medium heat, add a little olive oil to your Dutch oven and brown the sausage until no longer pink. Remove from heat. Spoon out the sausage into a large bowl. Drain the excess fat from the Dutch oven and set aside. Start 25 coals. To the sausage bowl, add the tator tots and cheese and toss together like a salad. Pour into the Dutch oven. In the same bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture and bake (see baking instructions below).

If You’re Making at Home
In a large skillet on medium heat, add a little olive oil and brown the sausage until no longer pink. Drain off the excess fat, cool, and load into a greased 9×13 casserole dish. Add the tator tots and cheese and toss together like a salad. In a large bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over the tator tot mixture and bake (see baking instructions below).

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 1 hour or until eggs are set. Refresh coals as needed.

Serves 8

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Spring is Sproinging

Monday was the first day of spring! Are you ready to go camping? Not quite or not sure? Now is a good time to get into the attic, the basement, the garage, the RV, or where ever you store your camping gear and do an assessment.

What needs to be repaired or replaced? Was there anything last year that wasn’t working, but you didn’t have the time or the budget to fix it? Are there any improvements you’d like to make for this year?

A good night’s rest is important.

Are you sleeping as comfortably or as warm as you’d like to? Maybe you need a new cot or a new pad or a new sleeping bag. Maybe all you need is a new set of polypropylene to wear or to sleep in. Speaking of clothing…. How’s that pair of boots feeling? Time for a new pair of hiking boots? In the camp kitchen, I tend to spend a lot of time on my feet so good footwear is important. I also have weak ankles and uneven ground is a recipe for a sprain so having high top boots with good ankle support is important to me.

How’s your camp kitchen looking?

Is your camp kitchen in good shape? Last year, what prevented you from upping your outdoor cooking game? Do you need more workspace? Perhaps you need a new work table. I have a couple tables that have adjustable legs so I can raise them up to a counter height, which my back really likes. I highly recommend them.

Experiment

Would you like to try something new this year? A new activity or a new way of cooking outdoors? If you’ve never cooked in a Dutch oven or a box oven but have wanted to, then let’s set a goal for this year and do it!

Reserve Early, Reserve Often

Now is also a good time to get on the internet and make reservations. Some popular campgrounds fill fast and are difficult to get into. For some of the really popular ones, you should be making reservations 9 months to a year in advance; so while you’re thinking about it, go ahead and make reservations for spring 2018.

Convert Some Non-Campers

Do you have any friends or family members who have never camped or don’t camp much? Maybe they just don’t know how to do it comfortably, so they don’t realize how much fun it can be. Invite them with you and help them up their camping game.

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Enchilada Pull-Aparts

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The first time I made these, I accidentally used diced jalapenos instead of diced green chilies. They were just a wee bit spicy, but we still really liked them. In addition to being hot and tasty, these go together in a snap and take only 30 minutes to bake. You can easily have dinner on the picnic table in under an hour. Serve with sour cream, guacamole, and a salad, and you have a great meal.

This is also a dish that you can easily customize. I did, without even intending to, when I swapped the diced green chilies for diced jalapenos. You could swap the red enchilada sauce for green or swap the ground beef for chicken. You could add black beans, diced tomatoes, or some corn. Whatever floats your boat. Have some fun and make it your own. I’ll bet it becomes a family favorite.

Equipment
12-inch Dutch oven or 9×13 baking dish.

Ingredients
1 package of refrigerated biscuit dough
10 ounces enchilada sauce (we like to use red)
1 pound ground beef
1 packet taco seasoning or use your own mix
4 ounce can diced green chilies or diced jalapenos
1 cup grated cheddar cheese
1 cup grated pepper jack or Monterey jack cheese

Prep

On a propane stove or over coals, in a Dutch oven, brown the ground beef. Drain the grease and stir in the taco seasoning and 2 tablespoons of water. Stir in the diced green chilies or jalapenos. Remove from heat and set aside. Start your coals.

Open the biscuits and slice each biscuit into 8 small pieces. Add the biscuits and enchilada sauce to the Dutch oven and lightly mix everything together like tossing a salad. Sprinkle the cheese evenly over the top.

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 30 minutes or until the biscuits are cooked through and the cheese is fully melted. You could also load this into a 9×13 baking pan and bake it in a box oven, using about 14 coals.

Top with cilantro, avocado or guacamole, sour cream, hot sauce, etc.

Serves about 8

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Apples of My Eye

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This Saturday, March 11, is National Johnny Appleseed Day. John Chapman (1774-1845), often called Johnny Appleseed, became an American legend while still alive, due to his kind, generous ways, his leadership in conservation, and the symbolic importance he attributed to apples. Sounds like a Scout.

Here in Washington state, the apple is our state fruit and Washington produces about 42% of the apples grown in the United States, and 60% of those are grown for fresh consumption.

“An apple a day keeps the doctor away” is an old Welsh proverb that most of us are familiar with, but what makes this fruit so special?

Nutritional powerhouses, apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

A collection of research studies suggest that apples can improve neurological health and prevent dementia. They can reduce the risk of stroke and diabetes, may lower levels of bad cholesterol, may help prevent breast cancer, and they support the good bacteria in our digestive systems.

Apples only come with one small warning: Apple seeds do contain cyanide, a powerful poison. Eating too many apple seeds can potentially be fatal. Apple seeds should not be consumed. I once read a mystery novel where the villain was slowly poisoning the heroine’s brother by feeding him apple seeds.

Apples are among the most commonly cultivated tree fruits. They come in many varieties and can be grown in many places around the world. There are three main use categories for apples: Dessert (sweet and best suited for eating fresh), Cooking (well-suited for baking in pies and cakes or cooking into sauces or butters), and Cider (small and tart, best suited for making cider). I’m not going to get into the Cider Category because that’s a little more complicated and is probably a whole blog post by itself.

So, let’s take a closer look at some dessert and cooking apples.

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Fuji (Dessert) apples were developed in Japan, but its “parents” are American apples, the Red Delicious and the Ralls Janet. They have a sweet, mild flavor and a crunchy texture.

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Gala (Dessert and Cooking) apples are frequently near the top of the most popular apples list. They were developed in New Zealand by crossing a Golden Delicious and a Kidd’s Orange Red. They are fragrant with a mild, sweet flavor and have a fine texture. In cooking, they are suitable for making sauces.

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Golden Delicious (Dessert and Cooking) apples have thin skins and come from West Virginia. They have a mild, sweet flavor, and a smooth texture. In cooking, they are best for pies.

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Granny Smith (Dessert and Cooking) were one of the first apple varieties to be found in markets internationally. They are originally from Australia. They are tart and have a firm texture. In cooking, they are best for baking.

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Jonagold (Dessert) apples are large with a thin skin originally developed in New York. They are aromatic with a sweet-wine flavor. They are juicy and have a fluffily crisp texture.

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McIntosh (Dessert and Cooking) are some of the most aromatic apples and come from Quebec. They have a sweet flavor and juicy texture. In cooking, they are best for sauces and butters.

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Pink Lady (Dessert) is actually a brand name; the apple itself is a member of a variety called Cripps Pink apples from Western Australia. They have a sweet flavor and crunchy texture.

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Red Delicious (Dessert) apples were America’s favorite apple for nearly 75 years and still ranks in the top 10. Originally developed in Iowa, they are mild, sweet and slightly bitter, and have a crunchy texture.

So, with all the varieties of apples out there, you ought to be able to find at least one that you like. My son and I take gala or Fuji apples in our lunches nearly every day. I find I feel better when I do that.

This Saturday, let’s all raise a glass of apple cider to Johnny Appleseed or celebrate with a slice of apple pie!

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Making Camp Food More Nutritional

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When we’re camping, we tend to eat a lot of protein and grains, aka hot dogs, hamburgers, and chips. Why is that? Because it’s easy and, for some of us, that’s what we grew up with and it’s all that comes to mind when we’re planning our camping menus. Cooking from scratch takes a little more planning, a little more prepping, and a little more cooler space, but it is so worth the effort.

Food is a critical camp component. At the end of a long day of hunting, hiking, swimming or whatever, a good meal can lift your spirits and boost your morale. It is fuel for hard working and hard playing kids and adults. Likewise, a poor meal can leave you malnourished, hungry, and empty both in body and spirit. With a well-fed belly, you’ll stay warmer and sleep better on colder evenings.

When we’re camping, our bodies need quality fuel. For the weekday desk potatoes, which are probably most of us, we’re burning more calories when we’re camping than we do during the work week. Just being outside burns more calories than we normally would.

That’s why cooking healthy in camp is so important—and March is National Nutrition Month so, let’s up our nutrition at home and in camp.

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Whether you are old school and still subscribe to the Food Pyramid or you are new school and subscribe to the My Plate, a balanced diet of proteins, grains, fruits, vegetables, and dairy is key. Cooking fresh as opposed to processed is also important. Processed foods tend to contain higher amounts of sodium as well as preservatives and other junk. They also make it harder to adapt for allergies because you are stuck with what’s in the box.

Cooking fresh and from scratch is much better for you, tastes amazing, and you have way more control over the ingredients. Cooking fresh gives you the ability to swap out ingredients making it easier to adapt recipes for allergies, picky eaters (we all know one), and health issues.

In my teen years, my grandmother was diabetic and my father had heart disease so we cooked from scratch a lot because we needed to cook without sugar and without salt. We still ate very well and very tasty, and after the initial salt and sugar withdrawals, I actually didn’t miss it much. We learned to compensate by using other spices. My dad made a chili so hot and spicy it would light your nose hairs on fire, but it was so good you just had to keep eating. I learned to appreciate sour cream.

Nowadays, when I’m cooking for an outdoor event or a large campout, I might have to cook gluten-free, dairy-free, vegetarian or vegan. Cooking from scratch enables me to adjust my recipes for the dietary needs of my campers.

So, while cooking from scratch takes a little more effort, it’s much more nutritious, more adaptable, and provides better fuel for our hard working, and hard playing, bodies.

Get outside and get cooking!

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The Mother of All Sauces

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From my earliest days of cooking, I learned how to thicken a sauce and how to make a white sauce. Did I know that I was making a roux or slurry? Did I know that a white sauce was called a béchamel? No. These were just things I learned how to do cooking alongside my mother, grandmother, and my friends’ mothers. How appropriate that here we are talking about mother sauces.

In cooking, there are a handful of sauces that are considered the foundations for many dishes and other sauces.  These are called Mother Sauces. For example, the sauce you use to make macaroni and cheese starts with a roux that becomes a béchamel that turns into a mornay or cheddar sauce when you add Gruyère or Cheddar cheese.

But before we get into sauces, we need to start with thickeners. These are what give a sauce its body so that it coats and clings to food instead of running all over the plate. One way to thicken a sauce is by cooking down and reducing liquids like tomato sauce, which will naturally thicken as moisture evaporates, but most sauces need a little more help.  A roux or a slurry are two ways to thicken a sauce.

A roux is made by whisking one part flour into one part fat (usually butter) until it forms a smooth paste. These will cook briefly to cook out the floury, pasty flavor in the flour. Some dishes will call for cooking the roux until it turns a dark, rich brown, which will bring a nutty, toasty flavor to the sauce. When liquid is added to the roux and everything comes to a boil, the flour-fat mixture will thicken the liquid, making a velvety sauce.

A slurry is a combination of starch (usually cornstarch, flour, potato starch or arrowroot) and cold water, which is mixed together and added to a soup or sauce to thicken it. Why cold water? If the starch is added directly to hot liquid, the starch granules cannot disperse easily and clumps form.  When the slurry is added to the soup or sauce, the liquid must be brought up to a simmer to ensure the starch reaches its full thickening potential before more is added. Add a bit at a time until you reach the desired consistency. Cornstarch slurries are used a lot in Asian dishes.

Now, let’s move on to the mothers of all sauces. This is by no means a comprehensive list. Each type of cuisine has its foundations, but these are, for the most part, widely accepted as mother sauces and what every culinary student is expected to memorize.

Béchamel (bay-shah-mel)
Make a roux. Add milk gradually, whisking constantly. Bring to a boil and simmer for 30 minutes. Season with salt and pepper. Some will argue that you must use white pepper to keep the sauce white, but I actually prefer the flavor of black pepper in my white sauce. A béchamel is a base for many sauces, including the mornay and cheddar sauces, which are used to make macaroni and cheese. I use a béchamel when I make scalloped potatoes.

sauce_family_bechamel

Espagnole (ehs-pah-nyol)
Start with a browned mirepoix. Add a brown roux, tomato paste, beef or veal stock, and a bouquet garni, which is a tied bundle of herbs, usually thyme, bay leaf, and sage, but could also include others. This sauce is sometimes used as the foundation for boeuf bourguinon and demi-glace.

sauce_family_espagnole

Hollandaise (hol-uhn-dayz)
Emulsify white wine, egg yolks, and butter in a double boiler. Add lemon juice, salt, and white pepper. This is a very delicate sauce because the emulsion can easily break. A rich hollandaise is usually used as a dipping sauce for asparagus or a finishing sauce for dishes like eggs Benedict.

sauce_family_hollandaise

Tomato (toe-mah-toe)
Start with a soffritto. Add tomatoes and tomato puree. Simmer for 45 minutes until the tomatoes have cooked down into a thick sauce (you could also thicken this with a roux). Add basil, salt, and pepper.

sauce_family_tomato

Velouté (veh-loo-tay )
This may or may not start with a white mirepoix. Make a pale or blonde roux. Add a veal, chicken, or fish stock. It is usually served over fish or poultry that has been delicately cooked, like poaching or steaming.

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These sauces are full of flavor and enhance whatever they’re served with. While some are used more than others, they are all versatile and provide solid building blocks for many other sauces. After all, they are all Mother Sauces and we need to respect our mothers.

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Chipotle Chili

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Chilis are great because they are easy to make and hard to mess up. You can easily adjust the spice level to your liking or just add a dollop of sour cream and you’re good to go. Chili is solid camping food. Pair it with chips and/or a cornbread and you have a great meal.

The chipotle chili and adobo sauce in this chili brings a nice mellow heat, strong enough to taste and warm your belly, but not so hot that it lights your nose hairs on fire.

It has three kinds of beans, giving each bite a slightly different flavor. However, if you’re partial to a particular bean, you could use all the same beans and this chili would still taste great.

Start to finish, this takes about 90 minutes to get this chili on the table, which means plenty of time to make a cornbread to go with it.

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Equipment
6 quart (12-inch) Dutch oven or pot

Ingredients
1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef
1 can (28 ounces) crushed or diced tomatoes
2 cups water
1 chipotle chili in adobo sauce, minced
2 teaspoons adobo sauce from the jar of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 can (15.5 ounces) black beans, drained and rinsed
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15.5 ounces) pinto beans, drained and rinsed

Prep
Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring for 1 minute. Add the ground beef; raise the heat and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season to taste, with salt and pepper.

Serves 8 (1 1/4 cup servings)

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