Her winning recipe - sweet onion, apple and bratwurst campfire chili - is a one-pot wonder that's ideal for cooking outdoors. Most of the prep work can be done at home. Roach recommends freezing the bacon and bratwurst (which can be sliced first), to store in an insulated bag or with an ice pack. The cook will need a Dutch oven with lid, and a wooden spoon.
Sweet onion, apple and bratwurst campfire chili
Ingredients:
6 bun-length bratwurst sausages, sliced into bite-size pieces (about 1 pound)
1 medium sweet onion, chopped
2 large Granny Smith apples, peeled and chopped
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
2 cloves garlic, minced
6 slices peppered bacon
cup light brown sugar
2 (16-ounce) cans chickpeas, drained
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 1/2 cups shredded white cheddar cheese
Crusty bread, if desired
Preparation at home: Slice sausage; chop onion; peel and chop apples; chop peppers and mince garlic. Store each ingredient separately in sealed plastic bags.
At the campfire site: On a grill rack over a medium-height campfire, cook bacon in Dutch oven until crisp. Crumble and set aside. Add bratwurst to pot and cook until brown and crispy around edges. Add onion, apples, bell peppers and garlic. Cover and cook for about 5 minutes or until vegetables are soft. Sprinkle with brown sugar and continue to cook until sugar melts, stirring well. Stir in chickpeas, onion powder, garlic powder, salt and pepper. Cook uncovered for about 10 minutes, stirring often. Remove from fire.
To serve, ladle into four bowls and top with cheese and bacon bits. Serve with bread, if desired.
Makes 4 servings; estimated cooking time 45 minutes.
Suggested wine pairing: chardonnay.
Have a trail food or camping recipe to share? Send it to brettp@sltrib.com
