Campfire Chili Recipe with Banana and Cream Cheese S’mores

July - Post 2a ChilliCamp out in Style

When most of us think of camping, visions of shoddily made wieners and messy marshmallow confections come to mind. Sure they can be tasty, but they’re hardly anything to write home about. That is, until now. Try these following two recipes for Campfire Chili and Banana and Cream Cheese S’mores; with Canadian Monterey Jack and Canadian Cream Cheese, they’ll  turn your carefree camping trip into a gourmet getaway.

And, of course, the only other thing that a gourmand needs with good food is good wine. Here are a couple of my camping suggestions. Cave Spring Cellars Indian Summer Select Late Harvest Riesling is a medium dry wine that’s not too sweet and packed with generous citrus fruit flavour. Another great choice is Fielding Estate Winery Unoaked Chardonnay. A great value wine, it is flavourful with hints of melon and kiwi.

With recipes and wine this good, you’ll wonder why you don’t “rough it out” more often.cave spring riesling

Campfire Chili


1½  lb (450 g) ground beef
½ cup (125 ml) tomato paste, no salt added
1 cup (250 ml) salsa
1 can (540 ml) red kidney beans, rinsed
1½  cups (375 ml) Canadian Monterey Jack, grated or diced


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 allFielding Chardonnay 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.

July - Post 2b Bananna SmoresBanana and Cream Cheese S’mores

Banana and Cream Cheese S’mores


2/3 cup (160 ml) Canadian Cream Cheese
8 graham crackers
2/3 cup (160 ml) mini-marshmallows
2/3 cup (160 ml) bittersweet chocolate chips
1 banana, sliced


Preheat grill to medium heat.

Use a large square of aluminum paper with a square of parchment paper on top to keep food from sticking.

Spread Cream cheese onto graham crackers. Garnish with mini-marshmallows, chocolate and bananas, then place in centre of parchment paper.

Fold sides of foil over food. Fold foil onto itself, pressing firmly. Tightly seal papillote at ends.

Cook on grill for 5–7 minutes. Open up papillote and continue cooking until marshmallows turn golden.

Dig in!

You’ll find more wine and cheese pairings here as well as in the wine matcher.

You also might enjoy this Google + video wine and cheese tasting via social media.



Leave a Reply