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Camping Dinners

The Best Campfire Chili Recipe for Easy Camping Dinners

By Ethan Carter · Page 3 of 3

Serving and Toppings

Ladle the chili into bowls. Let it sit for 5 minutes so the flavors settle. Classic toppings: shredded sharp cheddar, diced white onion, a dollop of sour cream, and fresh cilantro. For crunch, crush a handful of tortilla chips on top. The chili stands alone, though — the toppings are extras, not crutches.

Safety Note

Hot cast iron stays hot long after you move it off the fire. Set the pot on a heat-safe surface, not on a picnic table or plastic cooler. Keep a bucket of water or sand nearby when cooking over an open flame. When handling the lid or pot, use heat-resistant gloves or a thick towel. For leftovers, cool the chili completely before refrigerating in a sealed container. Reheat to a steady simmer before eating.

Takeaway: This chili earns its name through technique, not shortcuts. Char the vegetables deep, toast the spices, and let the pot do its work over a steady fire. The result is a bowl of campfire chili that tastes like the woods and the flames — honest, smoky, and deeply satisfying.

Frequently Asked Questions

Can I make this chili without a campfire?

Yes. Use a camp stove or even a home stovetop. The fire-roasted flavor comes from charring the vegetables in step 3, which you can replicate by cooking them over high heat until they blacken slightly.

How do I adjust the spice level?

The cayenne is optional. For a milder chili, omit it and reduce the chili powder to 1 tablespoon. For more heat, add 1 diced jalapeño with the onions or a dash of hot sauce at the end.

What if I don't have a Dutch oven?

A deep cast iron skillet works well. Just be careful of splashing. You can also use a heavy-bottomed pot. The key is even heat distribution, so avoid thin aluminum pots over a fire.

How do I keep the chili from burning on the bottom?

Stir every 10 minutes and make sure the heat is at a gentle simmer, not a boil. If the fire is too hot, lift the pot slightly off the coals with a heat-safe stone or use a grate to create distance.

Recipe: Campfire Chili with Fire-Roasted Peppers

Prep Time15 min
Cook Time45 min
Total Time60 min
Servings6
Calories420

Equipment

  • 12-inch cast iron Dutch oven or deep skillet
  • long-handled spoon
  • heat-resistant gloves
  • campfire grate or tripod
  • sharp knife
  • cutting board

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

Instructions

  1. Set up your campfire to create a bed of hot coals. You want a steady, medium heat — about 350°F (175°C) if measured with a grill thermometer. Alternatively, use a camp stove set to medium heat.
  2. Place a 12-inch cast iron Dutch oven or deep skillet on a grate over the coals or on the stove. Add the vegetable oil and let it shimmer for 30 seconds.
  3. Add the diced onion and bell peppers. Cook, stirring often, until softened and starting to char in spots — about 8 to 10 minutes. This char is where the smoky flavor comes from.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Add the ground beef. Break it apart with your spoon and cook until no longer pink, about 6 to 8 minutes. Do not drain the fat — it carries flavor.
  6. Sprinkle the chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper over the meat. Stir well to coat everything, then cook for 1 minute to toast the spices.
  7. Pour in the fire-roasted tomatoes, tomato sauce, drained beans, and water or broth. Stir to combine.
  8. Bring the chili to a gentle simmer — small bubbles breaking the surface, not a rolling boil. If using a campfire, adjust the pot closer to or farther from the coals to maintain this simmer. Cover with the lid.
  9. Let it cook for 30 minutes, stirring every 10 minutes to prevent sticking. The chili should thicken slightly and the flavors will meld. If it gets too thick, add a splash of water.
  10. Remove from heat. Taste and adjust salt or spice. Let rest for 5 minutes before serving. Ladle into bowls and top as desired.