Dutch Oven Campfire Chili
This ground beef chili for camping is made in your cast iron Dutch oven over the campfire. It's hearty and satisfying and easily the best chili recipe I've ever tried.
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds ground beef
- Salt and pepper
- 1 medium (5 oz) onion chopped
- 1 medium (5 oz) sweet bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 1 cup beer
- One (28-oz) can fire-roasted tomatoes
- One (15-oz) can red kidney beans drained and rinsed
- Shredded cheese, sour cream, and green onions for serving (optional)
Instructions
- Prepare a campfire and let it burn until the coals are hot (some low flame is ok). Set a large Dutch oven over the fire. Alternatively, if you have a cooking tripod for campfire cooking, you can use that.
- Add the oil and let it heat for 1 minute.
- Dump the ground beef into the pot and season with salt and pepper. Cook, stirring frequently to break up the meat, until the meat is browned all over, about 10 minutes.
- Stir in the onion, pepper, and garlic. Cook, stirring frequently until the onion is translucent and the pepper is starting to soften, about 10 minutes.
- Sprinkle in the spices and cook, stirring, for 1 minute.
- Pour in the beer and add the entire can of tomatoes, juices and all. Mix it well to combine everything and let the chili come to a simmer. Cover the Dutch oven and let it cook for 1 hour, replenishing the fire as needed to maintain hot coals.
- Remove the lid and stir in the kidney beans. Let it cook until the beans are warmed through, about 5 minutes. Taste and adjust the seasoning, if needed.
- Remove from the heat and serve, topped with all your favorite fixings, if desired.
Notes
-
- Get ahead--Chop up your onion and peppers and drain and rinse your beans before heading out to camp.
- Storage and reheating--Store leftover chili in a sealed container in your fridge or cooler for up to 4 days or freeze for up to 3 months. Reheat over low heat until warmed through.
- Using leftovers--Spoon it on top of hot dogs or smokies, pile it on campfire nachos, or mix it into pasta.
- Dietary--This recipe is suitable for dairy-free diets. To make it gluten-free, use a gluten-free beer, or substitute beef stock.
Nutrition
Serving: 1 bowlCalories: 365kcalCarbohydrates: 12.6gProtein: 30.7gFat: 20.5gCholesterol: 89mgSodium: 343mgFiber: 4.2g
Tried this recipe?Let us know how it was!