Shortcut Chili with Cheddar Flatbread Dunkers

Prep time: 10 minutes  

Cook time: 25 minutes 

1 1/4 lbs. lean ground beef

1 cup chopped onion

1 (16-oz.) jar Mrs. Renfro’s Craft Beer Salsa

1 (19,75-oz.) can seasoned whole pinto beans 

1 (14-oz.) can enchilada sauce 

1 1/2 tsp. Mexican seasoning 

Stonefire Flatbread 

Shredded Sartori Montamore Cheddar Cheese, sour cream and sliced  green onions (optional toppings)

Cook beef and onion in a large saucepan over medium-high heat for 5 to 7 minutes or until meat is cooked through, breaking up large chunks with the back of the spoon. Add remaining ingredients. Bring to a boil; reduce heat and simmer for 20 minutes. Cut Stonefire Flatbread into 3-inch squares. Place small piles of shredded cheese into a hot skillet and top with bread squares, pressing down lightly. Cook until cheese is golden brown. Serve bread for dipping in hot chili. Top with shredded cheese, sour cream and sliced green onions, if desired. 

Make ahead camping tip: To avoid having raw meat in your cooler, cook beef and onion before you leave home and store in an airtight container in the refrigerator. This chili will be ready in no time!