How to cook with a Dutch oven outdoors involves creating simple, flavorful meals like a campfire chili that can be ready in just 35 minutes. This dish transforms ordinary camping food into a hearty delight, using pantry staples and requiring minimal preparation, perfect for gatherings after a day of outdoor adventures.
The versatility of this campfire chili allows for personal preferences, choose between ground beef, turkey, or mushrooms for a vegetarian option. Using a Dutch oven provides even heat distribution, ensuring spices meld beautifully, unlike on a standard camp stove. It’s an excellent way to gather friends and family around the fire for a satisfying meal.
Why Choose Campfire Chili?
Chili is widely favored in outdoor cooking due to its hearty nature and adaptability. Originating in Texas, the dish typically highlights meat, spices, tomatoes, and beans. This streamlined recipe focuses on maximizing flavor while minimizing effort, utilizing canned ingredients to reduce chopping and prep time.
Moreover, a Dutch oven simplifies heat control, a common challenge when cooking over an open flame. Whether by a campfire or backyard grill, this recipe delivers a delicious one-pot meal that encourages everyone to gather around the table.
Campfire Chili Recipe Overview
This chili is rich in flavor, easy to prepare, and allows you to fully enjoy the outdoors.
Prep time: 10 minutes | Cook time: 25 minutes | Total: 35 minutes | Serves: 4
Ingredients
- 2 tablespoons unsalted butter
- 1 pound ground beef or turkey (or 1 pound diced mushrooms for a vegetarian option)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beansrinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1 cup beef or vegetable broth (or water)
Instructions
- Heat 2 tablespoons of unsalted butter in your Dutch oven over medium-high heat.
- Add 1 pound of ground beef (or turkey) and cook until browned, about 7 minutes.
- Stir in the chopped medium onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the crushed tomatoes.
- Add both canned kidney and black beans to the mixture.
- Sprinkle in the chili powder, cumin, and smoked paprika, stirring to combine.
- Pour in the broth and season with salt and pepper to taste.
- Bring to a simmer and cook, uncovered, for about 25 minutes, stirring occasionally.
Tips and Storage
This chili can be stored in an airtight container in the refrigerator for up to 3 days. You can also double the recipe for larger gatherings or meal prep. For additional spiciness, consider adding chopped jalapeños or a dash of hot sauce.
Nutrition (per serving): Calories 520 | Protein 34g | Carbs 18g | Fat 32g | Fiber 3g | Sodium 890mg
Nutrition information is an estimate based on the ingredients listed.
See also our take on cook camping meal.