Campfire chili with Monterey Jack
- 1 lb. (450g) ground beef
- 1/2 cup (125ml) tomato paste, no salt added
- 1 cup (250ml) salsa
- 1 can (19 oz. - 540ml) red kidney beans, rinsed
- 1 1/2 cups (375ml) Canadian Monterey jack, grated or diced
Preparation time 5mins
Cooking time 25mins
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 them 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 cheese and serve immediately. Can be served with corn tortilla chips.