Lark has been begging for the whole family to go camping. She may only be two years old, but she is very determined and passionate about getting what she wants. (I prefer to focus on her determination versus her stubbornness.) We have settled on a compromise whereby we will have campfire food and backyard fun at home this weekend, and then plan a trip for later in the summer.
This is a fun outdoorsy take on chili that should really give a feel of the Pacific Northwest in each bite.
We contacted Kulshan Brewing in Bellingham for a recommendation on a craft beer pairing to use in this recipe. As you can see, they did not disappoint. We are looking forward to sitting down with them at their James St location and learning more about their vision.
This recipe serves a small family of four, but can definitely be multiplied for larger groups.
- 1 tbsp butter (or coconut oil)
- 1/4 onion, diced
- 2 garlic cloves, crushed
- 1 green pepper, diced
- 2 extra large mushroom, finely diced (I will be using King Trumpet this time, but, as soon as Lion’s Mane mushrooms are in season, I will be making this again.)
- 2 tomatoes, diced
- 4 oz locally sourced premium lager
- 1 tsp Chili powder
- 1 tsp Black pepper, crushed
- 6 oysters, in shells and scrubbed clean
How you can do it:
- Start your campfire. You’ll need an area that has some hot embers going.
- Melt the fat in a cast iron pan.
- Toss in all the ingredients except for the oysters.
- Place the oysters in the hot embers and leave to cook in their shells for 10-15 minutes when they should pop open.
- Remove oysters from shells and add to chili.
- Serve (in half shells if you’re feeling fancy and less than actually practical). You can top it with a little dried cilantro if desired.
If you have made this dish for dinner, share with #campfireoysterchili and #CookingWithMummaAlsum.