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Campfire Chili

Campfire chili made in a Dutch oven for a hearty, bubbling pot that simmers into bold, comforting flavor. Ground beef and vegetables cook down, then the chili simmers until thick and ready for scoop-and-serve ladles.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Campfire Chili Base
  • 2 lb ground beef Use ground beef for browning and rich chili texture.
  • 1 onion, diced Dice the onion so it softens evenly.
  • 1 bell pepper, diced Dice the bell pepper for tender bites.
  • 2 can (15 oz) kidney beans Drain and rinse if you prefer less sodium.
  • 2 can (15 oz) diced tomatoes Include juices for a saucier chili.
  • 1 can (6 oz) tomato paste Adds body and deep tomato flavor.
  • 3 tbsp chili powder For classic smoky chili heat.
  • 1 tsp cumin Warm, earthy spice that rounds out the chili.
  • 0.25 Salt To taste; start with a small amount and adjust.
  • 0.25 pepper To taste; freshly ground works best.
  • 0.5 Shredded cheese Optional topping; add at serving.
  • 0.25 sour cream Optional topping; add at serving.
  • 0.25 crackers Optional topping/crunch; serve on the side or on top.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and cook vegetables
  1. Brown ground beef in a Dutch oven over the campfire until no pink remains, then add the diced onion and diced bell pepper and cook for 5 minutes, stirring occasionally and watching for a fragrant sizzle.
  2. Add kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper, stirring until everything is evenly combined and looks thoroughly coated.
Simmer the chili
  1. Bring the chili to a simmer over the campfire, then keep it bubbling steadily as you cover the Dutch oven.
  2. Cover and cook for 35-40 minutes, stirring occasionally, until the chili thickens and the surface shows consistent bubbling.
Serve
  1. Serve hot with shredded cheese, sour cream, and crackers, letting the toppings melt slightly and settle into the chili as you ladle.

Notes

Pro tip: If your chili looks thin after simmering, leave it covered for a shorter time and stir more often so the surface bubbles and reduces. Refrigerate leftovers in a sealed container for up to 4 days; reheat on the stove or microwave. Freezing is yes—cool completely, freeze up to 3 months, and thaw overnight before reheating. For a lighter option, use 90% lean ground beef or substitute ground turkey for a similar chili-style flavor.