‘Rich, smoky’ campfire chili brings an outdoorsy taste into your kitchen: Try the recipe

It’s camping season, but if you’d rather enjoy the flavors of outdoor cooking from indoors, this chili recipe is just for you. 

Debi Morgan, creator of the Southern food blog Quiche My Grits, shared her “Campfire Chili” recipe with Fox News. 

She explained that she made the recipe at a time when her family wanted to go on vacation, but they weren’t actually able to go anywhere.


“If you want to go camping without leaving the house, make Campfire Chili,” Morgan told Fox. “This recipe is rich, smoky and tastes like it’s been cooked over a campfire for hours.”

Debi Morgan, creator of the Southern food blog Quiche My Grits, shared her "Campfire Chili" recipe with Fox News. 

Debi Morgan, creator of the Southern food blog Quiche My Grits, shared her “Campfire Chili” recipe with Fox News. 
(Courtesy of Quiche My Grits)

In fact, Morgan’s recipe is so delicious, it’s won awards at local competitions, according to her

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Ramadan goes Italian: Palestinian chef brings twist to original recipes

During Ramadan, Muslims the world over pray, reflect and get together with their families, in addition to fasting from sunrise to sunset.
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But abstaining from food during the holiday, which begins on April 13 and is slated to end on May 12, can at times be quite daunting, especially during the longer and hotter days. For this reason, many of the hallmark dishes that are eaten during Ramadan are quite filling and nutritious, including qatayef, a sweet dumpling that is commonly served during the holiday. Muslims commonly enjoy a few pieces of the delectable dessert following their fast-breaking meal, known as iftar.
Palestinian chef Fidaa Abu Hamdiya has taken the traditional holiday dish and given it a creative Italian twist.
Born in Hebron in 1982, Abu Hamdiya pursued her culinary and gastronomic studies at the University of Padua in Italy.
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Caribbean-inspired seafood stew recipe brings warm island vibes to your table

That base, which colorfully features yellow bell pepper and tomatoes as well, comes together quickly and easily, but it’s nice that it can be made ahead so it is ready when you are. And when that time comes, just add large chunks of fish fillet and shrimp to the pot, and simmer for a few minutes until they are just cooked through.

In keeping with the island vibes, I suggest using warm water fish such as red snapper or mahi-mahi, but any firm white fish fillet will work. You could also substitute additional fish or scallops for the shrimp, if you prefer.

The half Scotch bonnet or habanero pepper called for gives the stew a medium-spicy heat that’s prominent but not overwhelming — feel free to use more or less to taste (a little goes a long way), or substitute a milder chile such as jalapeño.

Served over rice with

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All in the family: Las Margaritas Bar y Grill brings a fresh approach to ‘ritas and Hispanic cuisine

Tacos galore, including fresh mahi, are part of the Las Margaritas Bar y Grill menu, now serving diners in New Centre Market. (Port City Daily/Shea Carver) Click photo to view the photo gallery.

WILMINGTON — Ben Avalos grew up in an environment where serving the masses Mexican food was the family trade. It only makes sense he continues the tradition by opening his first full-service restaurant, Las Margaritas Bar y Grill, on New Centre Drive

Alabos was introduced to restaurant life in the mid-’90s when his father ran El Vaquero on Market Street — where Bill’s Brewing Company now resides. He eventually expanded the El Vaquero brand into Elizabethtown. 

600 miles away, Avalos’ uncle operated Las Margaritas in Columbus, Ohio. 

When Avalos was almost 17, his father died, and though his mother and other family members stayed in Wilmington, Avalos wanted to pursue a career in soccer. So he moved

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