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Campfire Chili

Campfire chili with a Dutch oven simmer that keeps the beef browned and the beans tender. Bubbling pot chili over the campfire makes an easy camping dinner with hearty comfort food texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 2 lb ground beef Use 80–85% lean for best flavor and browning.
Vegetables
  • 1 onion, diced
  • 1 bell pepper, diced
Beans and tomatoes
  • 2 can (15 oz) kidney beans
  • 2 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
Spices and seasoning
  • 3 tbsp chili powder
  • 1 tsp cumin
  • 0.25 tsp salt and pepper to taste Add gradually; stop when flavors taste balanced.
Serving toppings
  • 0.5 cup shredded cheese
  • 0.5 cup sour cream
  • 1 cup crackers

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and aromatics
  1. Brown the ground beef in the Dutch oven over the campfire, stirring occasionally until no pink remains and the meat is browned, about 8–10 minutes. Visual cue: you should see dark browned bits on the bottom of the pot.
  2. Add the diced onion and diced bell pepper and cook until softened, about 5 minutes. Visual cue: the onions turn translucent and the pepper edges begin to brown.
Build and simmer the chili
  1. Add the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper, then stir to combine. Visual cue: the chili looks evenly speckled with spices and the tomato paste disperses.
  2. Bring the mixture to a simmer over the campfire, then reduce heat to maintain gentle bubbles. Visual cue: small bubbles break the surface around the edges of the Dutch oven.
  3. Cover and cook for 35–40 minutes, stirring occasionally to prevent sticking. Visual cue: the chili thickens and the beans become tender while it stays actively simmering.
Serve
  1. Ladle the chili into bowls and serve hot with shredded cheese, sour cream, and crackers. Visual cue: the toppings melt slightly into the warm chili.

Notes

Pro tip: keep the chili at a gentle simmer rather than a rolling boil to prevent scorching and help the beans stay tender. Store leftovers in the refrigerator for up to 4 days; reheat until steaming. Freezing is yes—freeze in airtight portions for up to 3 months. For a lower-fat swap, use 1.5 lb ground beef plus 0.5 lb extra-lean ground turkey to keep the texture while cutting calories.