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Campfire Chili

Campfire chili with Dutch oven simmering for a thick, bubbling pot that tastes like classic comfort food. Brown the beef first, then simmer beans and tomatoes until the chili coats a ladle.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef
  • 1 onion
  • 1 bell pepper
  • 2 can (15 oz) kidney beans
  • 2 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 0.25 tsp salt to taste; adjust as needed
  • 0.25 tsp pepper to taste; adjust as needed
  • 0.5 cup shredded cheese for serving
  • 0.5 cup sour cream for serving
  • 1 cup crackers for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a Dutch oven over the campfire and brown the ground beef, stirring occasionally until no longer pink.
  2. Add the diced onion and diced bell pepper, then cook for 5 minutes, stirring until slightly softened.
Build and simmer the chili
  1. Add the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper, then stir to combine.
  2. Bring the chili to a simmer and stir to evenly distribute the spices.
  3. Cover the Dutch oven and cook for 35-40 minutes, stirring occasionally, until thick and bubbling around the edges.
Serve
  1. Ladle the chili into bowls while hot and top with shredded cheese, sour cream, and crackers.

Notes

For a deeper chili flavor, let it bubble at a steady simmer for the full 40 minutes, stirring every 10 minutes to prevent sticking. Refrigerate leftovers in a sealed container for up to 4 days; reheat on the stove until hot. Freezing is yes—freeze up to 3 months and thaw overnight in the fridge, then reheat. For a lighter option, use 93% lean ground beef or swap for ground turkey.