In Dutch Oven, cook ground turkey and sausage (this can be done before campout or in a fry pan) until fully cooked.
Stir in beans, undrained tomatoes, peppers, celery, tomato paste, garlic, salt, chili powder, and Tabasco sauce.
Cover, simmer 1 - 1 1/2 hours at 350 degrees, stirring occasionally. Add water as necessary or to taste for thickness. You will know it's ready when the peppers and celery are tender and translucent.
You can keep this chili on coals throughout the day as hungry Scouts return to camp from activities. Just remember to stir every now and then and add water to prevent too much thickening or burning. Keep covered to prevent accidents.Do not leave unattended.Always handle hot Dutch Ovens with care using gloves and lifters; always assume a Dutch Oven is hot.
For those who appreciate a good, flavorful chili. This is not a spicy dish.
1 1/2 lbs ground turkey
1/2 lb bulk pork sausage
1 cup chopped white onion
1 can (15.5 oz) red kidney beans, undrained
1 can (28 oz) diced tomatoes
1 cup diced green pepper
1 cup diced yellow pepper
1 cup diced orange pepper
(sometimes you can purchase pre-cut packages of multi-colored peppers to save prep time)
1 cup thinly sliced celery
1 can (6 oz) tomato paste
2 garlic cloves, minced
2 tsp salt
2 tsp chili powder
15 drops Tabasco sauce (or to taste)