Camp Chili

I made this on my last canoe trip on the Suwanee River.  It turned out well, and was WAY too much for 4 people.  It cooks in about 40 minutes, and can be made in one pot.  With the additions, you will have about 10 cups of chili.

• one package Bear Creek "Darn Good" Chili
• one can fire-roasted salsa style diced tomatoes (found at Aldi's of Krogers)
• 8 oz can of tomato sauce
• one 4 oz can of chopped green chilis
• four 6 inch corn tortillas
• one pound of hamburger (I freeze it and keep in a cooler until needed, I use the Trader Joe's ground chuck, this comes in a sealed package and will not leak)
• one package of  Success Rice (boil in bag rice)

Start 7 cups of water boiling, and add the tomato sauce.
When the water boils, start pinching off bits of the raw ground beef directly into the boiling water. This will quickly cook.
After the ground beef is added, pour in the envelope of the chili mix.
When the mix boils again, turn the camp stove down to simmer.
Tear the corn tortillas into small pieces and drop them into the soup.
Dump in the salsa, green chilis, and open the bag of rice and pour it into the soup.

The chili will need to simmer about 35-40 minutes.  Still the chili every few minutes to keep the bottom from scorching.