Camping Dinners

The Best Campfire Chili Recipe for Easy Camping Dinners

Name: Campfire Chili with Fire-Roasted Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 2 tablespoons vegetable oil; 1 large yellow onion (diced); 2 bell peppers (any color, diced); 3 cloves garlic (minced); 2 pounds ground beef (80/20); 2 tablespoons chili powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (optional); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 can (14.5 oz fire-roasted diced tomatoes); 1 can (15 oz tomato sauce); 2 cans (15 oz each kidney beans, drained and rinsed); 1 can (15 oz pinto beans, drained and rinsed); 1 cup water or low-sodium beef broth

By Ethan Carter · Page 1 of 3

The smell of chili simmering over a campfire is pure anticipation. Smoke weaves into the steam, and the first stir reveals a pot of deep red, studded with beans and tender beef. This is not the chili you throw together from a packet. This one earns its best campfire chili reputation through a simple technique: charring the vegetables directly over the fire before anything else hits the pot.

Diced onions and bell peppers being stirred in a cast iron skillet over a campfire, showing char marks

Why This Chili Works Over a Fire

Open-fire cooking adds a layer of flavor no stove can match. The key is letting the onions and bell peppers get real color — blackened edges, softened centers. That char carries through the whole dish, giving it a subtle smokiness that bottled liquid smoke can only hint at. I keep the ratio of meat to beans at 2:1 by weight — two pounds of beef for one pound of beans total. That keeps the chili hearty without turning into a bean soup.

Choosing Your Equipment

A 12-inch cast iron Dutch oven is ideal. Its thick walls hold steady heat and the lid traps steam, so the chili thickens without drying out. If you do not have one, a deep cast iron skillet works — just stir more often to prevent scorching. Avoid thin aluminum pots; they create hot spots and burn the bottom while the top stays raw. For a camp stove, use the same vessel on medium heat. You will lose the smoke infusion, so char the vegetables aggressively in step 3 to compensate.

Step-by-Step: Building the Flavor

Step 1: Prep the Fire

Build a fire at least 45 minutes before cooking. You want a bed of hot coals, not licking flames. Rake them into a flat, even layer about the size of your pot. If using a camp stove, set it to medium and wait until the burner is fully hot.

Step 2: Char the Vegetables

Heat the oil until it shimmers. Add the diced onion and bell peppers. Let them sit undisturbed for 2 minutes, then stir. Repeat this twice. The goal is visible black spots on the peppers and translucent, browned onions. This takes 8 to 10 minutes total. Do not rush. The char is the backbone of the chili.