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Hearty Campfire Chili Dutch Oven Recipe Easy Perfect for Outdoor Cooking

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A smoky, hearty chili cooked slow and steady in a Dutch oven over a campfire, perfect for outdoor cooking and chilly nights under the stars.

Ingredients

Scale
  • 1.5 pounds ground beef (80/20)
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 medium green bell pepper, diced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed (optional)
  • 1 cup beef broth (low sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Optional toppings: shredded cheddar, sour cream, chopped green onions, fresh cilantro

Instructions

  1. Dice the onion, bell pepper, and mince garlic. Drain and rinse the beans. Set aside.
  2. Place your Dutch oven over medium heat on the campfire or grill. Add 2 tablespoons olive oil, swirling to coat the bottom.
  3. Add ground beef. Break it up with your spoon. Cook until browned and no longer pink, about 7-10 minutes. Season with salt and pepper as it cooks.
  4. Add diced onion, bell pepper, and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
  5. Stir in tomato paste, chili powder, cumin, smoked paprika, and dried oregano. Cook for 2 minutes to toast the spices and deepen the flavor.
  6. Pour in diced tomatoes and beef broth. Stir in drained kidney beans and black beans. Mix everything well.
  7. Reduce heat to low, cover the Dutch oven with its lid, and let the chili simmer gently for 30-40 minutes. Stir occasionally to prevent sticking.
  8. Taste and adjust salt, pepper, or chili powder if desired. Add a splash of water or broth if chili is too thick.
  9. Ladle the chili into bowls and top with your favorite garnishes like shredded cheddar or sour cream.

Notes

Brown the meat well for deep flavor. Toast spices with tomato paste to unlock aroma. Control heat carefully to avoid burning. Stir often to prevent sticking. Let chili rest covered for 10 minutes after cooking for better flavor melding. Can be adapted for vegetarian, spicy, or low-carb versions. Leftovers keep well refrigerated or frozen.

Nutrition

Keywords: campfire chili, Dutch oven chili, outdoor cooking, hearty chili, camping recipe, easy chili, smoky chili

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