Dutch Oven Camping Chili

Ingredients

• •3 dried ancho or guajillo chiles
• •1 to 2 cups boiling water
• •2 tablespoons tomato paste
• •3 garlic cloves
• •1/4 cup chili powder
• •1 1/2 teaspoons smoked paprika
• •2 teaspoons ground cumin
• •1 pound ground beef
• •1 1/2 teaspoons Montreal steak seasoning
• •2 pounds beef tri-tip roast
• •2 teaspoons salt
• •2 teaspoons coarsely ground pepper
• •2 tablespoons canola oil
• •1 large onion, chopped
• •1 poblano pepper, seeded and chopped
• •1 teaspoon dried oregano
• •1 1/2 teaspoons crushed red pepper flakes
• •3 cups beef stock
• •1 bottle (12 ounces) beer
• •2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
• •1 can (16 ounces) kidney beans, drained
• •3 tablespoons masa harina

Equipment

• • deep skillet
• • food processor
• • Dutch oven

Instructions

1. 1Soak the chilies in boiling water for about 15 minutes until softened, then process them with tomato paste, garlic, and reserved liquid until smooth.
2. 2Toast the chili powder, paprika, and cumin over medium heat until aromatic. Cook ground beef with Montreal steak seasoning until no longer pink, then drain.
3. 3Brown steak cubes in oil, sauté onion and poblano until tender. Add toasted spices, oregano, and pepper flakes, then meats and other ingredients. Simmer 20 minutes and then reduce heat, stir in masa and simmer longer.