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Campfire Chili

Campfire chili made in a Dutch oven with ground beef and beans simmered over the fire until thick and hearty. Bubbling pot texture and spoonable consistency make it ideal for camping dinner bowls with toppings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef chili base
  • 2 lb ground beef
  • 1 onion diced
  • 1 bell pepper diced
  • 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
  • 1 salt to taste
  • 1 pepper to taste
  • 1 shredded cheese for serving
  • 1 sour cream for serving
  • 1 crackers for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a Dutch oven over the campfire, breaking it up until no pink remains and the fat is mostly rendered. Add the onion and bell pepper and cook for 5 minutes, stirring until the vegetables soften and smell fragrant.
Simmer the chili
  1. Add kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Stir to combine and bring the mixture to a steady simmer with visible bubbling around the edges.
Cook until thick
  1. Cover the Dutch oven and cook for 35-40 minutes over a steady simmer, stirring occasionally to prevent sticking. Look for bubbling throughout and a thicker chili consistency as it cooks.
Serve with toppings
  1. Serve the chili hot in bowls. Top with shredded cheese, sour cream, and crackers for crunchy, creamy contrast.

Notes

For a thicker chili, cook uncovered for the last 5 minutes if you have room on the fire. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 3 months (best before adding toppings). For a lighter option, swap half the ground beef for lean ground turkey or use 1.5 lb beef plus an equal amount of additional beans.