Gather around campfire for chili

Trail mix is OK for on-the-go snacking in the great outdoors. But there’s no reason not to eat heartily and well once you stop and gather around the campfire.

Here’s guidance from Lorie Roach of Buckatunna, Miss., who earned the title of America’s best campfire chef at a recent Redwood Creek wines campfire-cooking contest. Her prize included a $10,000 “adventure grant” and a $5,000 donation to the national park of her choice.

She chose Great Smoky Mountain National Park, where she spent her honeymoon and to which she and her family often go back. Roach, her husband and their 15-year-old daughter often take camping vacations; she says her favorite place to cook outdoors is anywhere near running water.

Her winning recipe, Sweet Onion, Apple and Bratwurst Campfire Chili, is a one-pot wonder that’s ideal for cooking outdoors. Most of the prep work can be done at home. Roach recommends freezing the bacon and bratwurst (which can be sliced first), to store in an insulated bag or with an ice pack.

The length of time you can carry these ingredients will depend on the length of your hike, climate and the season. Roach says a good rule of thumb is that the sausage should still feel slightly cool (but thawed out) before cooking. She recommends making this chili as the first dinner meal on your camping trip.

The cook will need a Dutch oven with lid, and a wooden spoon.

Note: Before cooking over a campfire, it’s necessary to check on local regulations about campfire bans and restrictions.

Sweet Onion, Apple and Bratwurst Campfire Chili

Recipe for AP from Redwood Creek wines

6 slices peppered bacon

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

1/3 cup light brown sugar

Two 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, if desired

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.

Yield: 4 servings.

Approximate nutrition information per serving: 893 calories, 51 grams fat (23 grams saturated, 51 percent fat calories, 44 grams protein, 66 grams carbohydrate, 143 milligrams cholesterol, 11 grams fiber, 2,403 milligrams sodium.