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Campfire Chili

Campfire chili with a Dutch oven simmers over the coals until it’s thick, bubbling, and ready for scooping. Ground beef, beans, and diced tomatoes cook into hearty comfort food with classic chili powder and cumin.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Campfire 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
  • 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. Place a Dutch oven over the campfire and brown the ground beef until no longer pink, then stir and scrape up browned bits. Add the diced onion and bell pepper and cook for 5 minutes, until they start to soften (visual cue: onions turning translucent).
  2. Add kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Stir to combine and bring the chili to a simmer (visual cue: steady bubbling across the surface).
Simmer and finish
  1. Cover the Dutch oven and cook for 35-40 minutes, stirring occasionally, until the chili thickens and flavors meld (visual cue: bubbling but slightly reduced after stirring).
  2. Serve hot with shredded cheese, sour cream, and crackers (visual cue: toppings melt slightly and settle on top).

Notes

Pro tip: If the chili looks too thick while simmering, loosen it with a splash of water and continue cooking covered. Refrigerate leftovers in an airtight container up to 4 days; reheat gently. Freezing is yes—cool completely, freeze up to 3 months, and thaw overnight before reheating. For a lighter option, use lean ground beef or swap half the beef for extra beans.