Sweet Onion, Apple and Bratwurst Campfire Chili

By Lorie Roach of Buckatunna, Miss., who earned the title of America's best campfire chef at a recent Redwood Creek wines campfire-cooking contest. 

http://www.suntimes.com/output/food/foo-news-camp17.html

MAKES 4 SERVINGS

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
1/3 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 (optional)

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, green bell pepper, red bell pepper 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 campfire.

To serve, ladle into 4 bowls and top with shredded white Cheddar cheese and bacon bits. 
Serve with crusty bread, if desired.

Suggested wine pairing: A Chardonnay.

Nutrition facts per serving: 893 calories, 51 g fat, 23 g saturated fat, 143 mg cholesterol, 
66 g carbohydrates, 44 g protein, 408 mg sodium, 11 g fiber