In a Dutch oven, heat oil. Saute onion and garlic until tender.
Add potatoes. Cook, uncovered, over medium heat for 20 mins.,
stirring occasionally. Add sausage; cook and stir until potatoes are
tender and well browned, about 10 mins. more. Stir in chilies and
corn; cook until heated through.

Meanwhile, heat butter with brown sugar and spices until bubbly. Each person should slit his banana, squeeze a lime half over it and drizzle the butter-sugar mixture on top.

Ignite rum and pour it flaming over the bananas a little at a time, shaking the skillet gently until the flame dies.

Traditionally the cast iron dutch oven is placed over the hot coals and about 1-2 Lbs of ground beef is added to brown with some chopped onion and garlic. Add about 2 Tbs of chili powder and stir to mix well. You can add some peppers of your choice depending on how hot you want to make it from mild with a sweet pepper to holy cow with some hot spicy peppers. You'll want to drain off the fat as the ground beef browns. You might want to throw in a couple pieces of bacon to give it that smokey taste and add a little Worcestershire sauce or about 1/2 Tsp of liquid smoke. Just keep letting the meat brown up nice but not burn and keep mixing in those peppers, onions and garlic.

When the meat is nicely browned and the onions, garlic and peppers are tender you can add canned kidney or chili beans to the meat mixture juice and all. If you like your chili with just a tiny taste of sweetness try adding a can of pork and beans. Continue simmering your chili over the campfire and stir to keep it from sticking. The chili will thicken as it continues to simmer over the coals or your wood fire.

Meanwhile you can take out a cast iron skillet and treat with a little oil. What goes better with a pot of campfire chili than a skillet fun of cornbread? You can actually make a box of cornbread that you bought in a store but instead of cooking it in an oven you just mix the ingredients together and pour into the cast iron skillet. Place the lid on the skillet and place it on the grate over the fire. The cornbread will cook in the covered cast iron skillet and you'll have a full flavored bread to go with your campfire chili.

Chili doesn't have to be made with ground beef either as other meats work just as well like buffalo, venison, ground pork and even chicken. Chili can also be made with no meat at all or with meat and no beans. Let's not forget either that chili can also be made with stewed tomatoes, tomatoes and diced peppers, tomato sauce or even vegetable juice if necessary. Garnishing chili with a little shredded cheese never hurts either or a spoonful of sour cream if you have it and some chopped green onions and let's not forget the corn chips for that added crunch instead of crackers.

Ian Pennington is an accomplished niche website developer and author.

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2 T Paprika
2 T Cayenne pepper
2 T White pepper
3/4 c Creole seasoning
1/4 c Blackening seasoning
4 .to 12 fish fillets
1/8 c Butter (or margarine)
Mix the spices. Coat the fillets with the spice mixture.
Melt the butter or margarine in an iron skillet over a hot cooking
fire. Sear the fish for 1 to 2 minutes on each side, or until they
smoke and appear “blackened”.
Remove the skillet from the fire and cover. The heat in the pan will
complete the cooking in about 10 minutes. The spices can be mixed at
home and stored in an airtight container.
Makes about 4 to 6 .

Camping with children can be a bit challenging when you have a very picky eater.  Here is an easy pizza recipe to try the next time you are camping.

• pita pockets
• pizza sauce
• mozzarella cheese
• your favorite pizza toppings

Cut the top off of the pita pocket about 1″ down, put a layer of pizza sauce, mozzarella cheese and your favorite toppings. Close up the pita so the pizza is inside, wrap it in tinfoil and put it in the coals at the edes of the fire for a few minutes so the cheese melts.  Unwrap and enjoy.

Camper’s Stew
1 cn Whole new potatoes
1 cn Meatballs with gravy
1 cn Green beans
8 oz Can tomato sauce
1 cn carrots,Diced
2 T onion,Dehydrated
Drain liquid from vegetables, save 1 cup. Combine all ingredients,
bring to a boil and serve. Delicious also with “biscuit mix” dumplings.
Follow directions on package. Serves 2 to 3. Easily doubled.

ORANGE CAKE– Have each person eat an orange by cutting a thin
slice from the top and eating the pulp with a spoon leaving the skin in
tact. (They could have the orange for breakfast and save the shells in
a zip lock.) Mix a white or spice cake mix as directed on box. Pour mix
into rind until 3/4′s full, put the thin slice on the top and wrap in foil,
place on coals and cook for 10 to 15 minutes.

photo credit: laura padgett