Distinctly Montana Magazine

D I S T I N C T LY M O N TA N A • S P R I N G 2 0 1 7 60 A HEARTY DINNER Even in the middle of summer, evenings in Montana cool down especially in the mountains. en campfire chili makes an excellent choice for dinner. It smells great while it's cooking and gets a won- derful smoky flavor from the fire. Chili is not just a winter food! CAMPFIRE CHILI 1 lb. of lean ground beef (omit this ingredient for a vegetarian chili option) 1 onion, diced 2 cloves of garlic, minced 1 zucchini 1 green pepper 1 jalepeno pepper 1 can each of black beans, red kidney beans and garbanzo beans, rinsed and drained 1 can (28-ounce) diced tomatoes 4 cups broth (veggie or beef depending on your preference) 2 Tbsp chili powder 2 Tbsp oregano 2 tsp cumin 1 tsp coriander 1-2 tsp ground red pepper 1. Place a deep, heavy bottomed pot over a grate on the fire. Brown the beef and onions. If you are making a vegetarian version just sauté the onions in olive oil. 2. Add all the remaining ingredients and stir until mixed. Let it cook for around 1 hour, stirring occasionally and making sure it continues to simmer the whole time. If it slows down, add some more sticks to the fire to get it going. If it starts boiling too vigor- ously, move it to a calmer spot on the grate. GLAMPING FARE While some may not be crazy about the concept of glamorous camping, everyone can get on board with the food. Add a baguette, bottle of wine, and perhaps an assortment of olives and you've got yourself a fancy tapas dinner to indulge in under the big sky. SKILLET CAPRESE fresh mozzarella, sliced 10 to 15 fresh basil leaves 2 to 3 large tomatoes, sliced olive oil 1. In a cast iron skillet layer cheese, tomatoes, and torn basil leaves. Drizzle with olive oil, season with salt and pepper. Place the skillet on a grate over the fire and cook until cheese is melted and bubbly. 2. Serve with sliced baguette, olive tray, and wine DESSERT While a s'more is the obvious choice, this recipe steps camping dessert up a notch. BANANA BOAT bananas, unpeeled mini marshmallows chocolate chips 1. Cut a slit through the top of the banana. Open slightly and fill the hole with marshmallows and chocolate chips. Wrap the ba- nana in tin foil to hold everything in. Cook over the fire until the chocolate is melted, around 5 minutes. Carefully open the tinfoil and enjoy, I'd suggest using a fork, these are messy! Whether you are a seasoned camper or are thinking about trying it for the first time, consider going beyond typical camp- ing food. Be adventurous, try something new. Everything tastes better sitting around a campfire in the woods. Find 5 easy tinfoil recipes: www.distinctlymontana.com/cookout172 DISTINCTLY MONTANA | DIGITAL REGARDLESS OF WHAT YOU CONSIDER CAMPING, GETTING OUT INTO THE MOUNTAINS AND FAR FROM EVERY DAY LIFE IS GOOD FOR THE SOUL.

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