Campfire chili with Monterey Jack

Name: Campfire chili with Monterey Jack
Yield: 4 - 6 Servings
Ingredients: 1 1/2 lb (450 g) ground beef; 1/2 cup (125 mL) tomato paste no salt added; 1 cup (250 mL) salsa; 1 can (540 mL) red kidney beans rinsed; 1 1/2 cups (375 mL) Canadian Monterey Jack grated or diced

Our dietitians' favourite

This is the Campfire chili with Monterey Jack recipe.

Prep: 5 min
Cooking: 20 min

Yields 4 - 6 Servings

Ingredients

1 1/2 lb (450 g) ground beef
1/2 cup (125 mL) tomato paste no salt added
1 cup (250 mL) salsa
1 can (540 mL) red kidney beans rinsed
1 1/2 cups (375 mL) Canadian Monterey Jack grated or diced

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Preparation

Preheat grill to medium heat. Place two large squares of aluminum foil on work surface, one on top of the other to make a double layer. Add all ingredients except the cheese, then mix together.

Cover with another square of aluminum foil and seal the sides tightly. Cook on grill for 10 minutes, then turn over and cook another 5–10 minutes.

Garnish with Monterey Jack and serve immediately. Serving suggestion: Serve with corn tortilla chips.

Cheese alternatives: Canadian Cheddar, Gouda, Mozzarella.