Campfire Chili
 
http://www.sltrib.com/outdoors/ci_3030209
 
Lorie Roach, of Buckatunna, Miss., earned the title of America's best campfire chef at a Redwood Creek wines campfire-cooking contest. Her prize included a $10,000 ''adventure grant'' and a $5,000 donation to the national park of her choice. 
    
   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.