The Coleman Classic Propane Stove offers reliable cooking capabilities for outdoor meals at a cost of around $50. Campfire chili becomes a straightforward dish, allowing you to skip the complexities of traditional recipes and focus on flavor while enjoying nature.
I’ve found that cooking chili on this stove not only brings out the flavors but also minimizes clean-up. By using just one pot and basic pantry staples, you’ll have a satisfying meal that feels special without the unnecessary hassle.
Simple Origins of Campfire Chili
Chili has deep roots in the culinary traditions of the American Southwest, often made with beef, beans, and spices that speak to the heart of rustic cooking. Traditionally, campfire chili requires more ingredients and time, which can be a hassle when you’re eager to eat after setting up camp.
By simplifying the process and using pantry staples, I created this no-fuss version that maximizes flavor with minimal effort.
This chili aligns perfectly with the Coleman Classic Propane Stove’s straightforward operation. The stove has two burners, allowing for even heat distribution, which is essential for browning meat and simmering the chili to perfection. If you want to delve further into camping stove recommendations, you can check out my article on the best camping stoves for car camping.
Campfire Chili Recipe
A savory mix of hearty meat, beans, and spices, this campfire chili warms you up and keeps your energy high.
Prep time 10 minutes | Cook time 25 minutes | Total 35 minutes | Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes, with juice
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 cup beef broth (or water)
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat on the Coleman stove.
- Add 1 medium diced onion and sauté until translucent, about 5 minutes.
- Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant.
- Brown 1 pound of ground beef in the pot, breaking it up as it cooks, until no longer pink, about 7 minutes.
- Add 1 (15-ounce) can of kidney beans, 1 (15-ounce) can of black beans, and 1 (15-ounce) can of diced tomatoes with juice to the mixture.
- Sprinkle in 2 tablespoons of chili powder, 1 teaspoon of cumin, and season with salt and pepper to taste.
- Pour in 1 cup of beef broth, stirring everything to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally, until the chili thickens.
Recipe Notes
This chili can last up to 3 days in the refrigerator in an airtight container. If you’re aiming for a bigger batch, it freezes well for up to two months. For a vegetarian option, substitute the ground beef with lentils or extra beans.
Nutrition (per serving) Calories 520 | Protein 34g | Carbs 18g | Fat 32g | Fiber 3g | Sodium 890mg
Nutrition is an estimate based on the ingredients above.
If that matters to you, our piece on camping stove grill combo goes further.