CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2003-10-27
Serves: any
Prep Time: 60m+
Difficulty: average
Backpacking: No
Ingredients
- ? cup extra virgin olive oil
- 8 cloves garlic, minced
- 2 med. red onions, chopped
- 2 med. yellow onions, chopped
- 1 cup chopped cactus (optional but vital ingredient)
- 2 lbs. hot pork sausage
- 2 lbs. ground chuck
- 2 lbs. cubed stew meat
- Salt to taste
- 1oz. (approx. 1/3 cup) New Mexico chili powder
- 2 Tbs. ground cumin
- 1 Tbs. dried red pepper (part dried New Mexico chili if available)
- 2 tsp. paprika
- 2 tsp. crushed coriander seeds
- 12 oz. can Spicy V-8 juice
- 15 oz. can tomato sauce
- 2 28 oz.cans crushed tomatoes
- 14-? oz. can stewed tomatoes
- 2 14 ? oz. cans beef broth
- 1 tsp. Tabasco sauce
- ? cup sliced jalapeno peppers
- 2 30 oz. cans chili beans or canned red beans
Instructions
Saut? garlic and onions in olive oil until transparent. Add cactus. Saut? 5 minutes. Set aside.
Brown sausage and ground chuck. Drain fat. Add and brown stew meat. Add salt to taste.
Cook for about 20 minutes.
Add onion mixture and spices. Cook and stir for 5 minutes.
Add V-8 juice, tomatoes, and broth. Bring to a boil; cover and simmer for one hour, stirring occasionally.
Add Tabasco, jalapenos, and beans. Simmer for ? hour.
This recipe will fill a really LARGE pot.
Garnish with a Cactus leaf when serving in a Dutch Oven
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