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Campfire Chili

Campfire chili made in a Dutch oven with ground beef, beans, and diced tomatoes simmered until thick and hearty. Bubbling, smoky chili over the campfire is ready for easy ladle scooping with classic toppings like cheese, sour cream, and crackers.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 2 lb ground beef
  • 1 onion, diced
  • 1 bell pepper, diced
Chili filling
  • 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
  • 0.25 tsp salt and pepper to taste
Serving toppings
  • 1 shredded cheese
  • 1 sour cream
  • 1 crackers

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and soften vegetables
  1. Brown the ground beef in a Dutch oven over the campfire, then add the diced onion and bell pepper and cook for 5 minutes with occasional stirring until the beef is browned and the vegetables look softened.
Simmer the chili
  1. Add the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper, then stir to combine and bring to a simmer.
  2. Cover the Dutch oven and cook the chili for 35-40 minutes, stirring occasionally until thick, bubbling, and the flavors meld.
Serve
  1. Ladle the chili into bowls and serve hot with shredded cheese, sour cream, and crackers for topping.

Notes

Pro tip: Keep the campfire at a steady, low heat so the chili stays at a gentle simmer rather than rapidly boiling—this helps it thicken without scorching. Refrigerate leftovers in a sealed container for up to 4 days; reheat until hot. Freezing is yes—freeze portions up to 3 months and thaw in the fridge before reheating. For a dietary swap, use ground turkey or plant-based ground to reduce saturated fat while keeping the chili hearty.