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Campfire Chili

Campfire chili is a Dutch oven chili made with browned ground beef, tender onion and bell pepper, and kidney beans simmered until thick. It delivers a bubbling pot over the campfire with easy, hearty comfort food texture.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef Use 80–90% lean for best flavor and browning.
onion
  • 1 onion Dice small so it softens evenly.
bell pepper
  • 1 bell pepper Dice to match the onion pieces.
kidney beans
  • 2 can (15 oz) kidney beans Drain and rinse if you prefer less sodium.
diced tomatoes
  • 2 can (15 oz) diced tomatoes Include juice for the base.
tomato paste
  • 1 can (6 oz) tomato paste Stir in until it darkens slightly.
chili powder
  • 3 tbsp chili powder Add early so the spices bloom.
cumin
  • 1 tsp cumin
salt and pepper
  • 1 salt and pepper Season to taste.
shredded cheese
  • 0.5 cup shredded cheese For serving.
sour cream
  • 0.5 cup sour cream For serving.
crackers
  • 1 cup crackers For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown the base
  1. Heat the Dutch oven over the campfire until hot, then brown the ground beef. Add the onion and bell pepper and cook for 5 minutes, stirring, until the vegetables start to soften and the meat is cooked through.
Simmer the chili
  1. Add kidney beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper, then stir to combine. Bring the mixture to a simmer and keep it actively bubbling just enough to show movement across the surface.
  2. Cover the Dutch oven and cook for 35-40 minutes over steady campfire heat, stirring occasionally. Cook until the chili thickens slightly and the flavors meld, with visible bubbling around the edges.
Serve
  1. Ladle the chili into bowls and serve hot with shredded cheese, sour cream, and crackers on the side. The cheese should melt lightly on contact while the chili stays thick and steaming.

Notes

For the best Dutch oven chili texture, aim for a gentle but steady simmer so the chili thickens without drying out—if it looks too thick, splash in a little water to loosen. Store leftovers in the refrigerator up to 4 days in a covered container; reheat on the stove or in the microwave until hot. Freezing is yes: freeze for up to 3 months and thaw overnight in the fridge. For a lighter option, swap ground beef for ground turkey while keeping the same seasonings and simmer time.