You can whip up a satisfying campfire meal for around $10, and it doesn't have to involve just hot dogs and s'mores. One standout option is Savory Campfire Chili, which uses just one pot and offers customization to fit different tastes. It's filling and warms you up during chilly evenings outdoors.
This chili isn’t just practical for cooking at a campsite; it’s a flexible dish that uses pantry staples, making it easier to plan meals without needing to pack a bunch of fresh ingredients. Trust me, the combination of flavors, the aroma wafting from your pot, and the satisfaction of a one-pot meal will make this dish a highlight of your outdoor cooking experience.
The Origin and Simplification of Campfire Chili
I recommend trying Savory Campfire Chili for a rich and hearty dish, especially if you're looking to feed a group on a budget. For a simpler option, canned soup works well for families with young kids, while grilled vegetables are great for vegetarian campers.
Savory Campfire Chili Recipe
This comforting chili dish is packed with flavor and ideal for sharing around the fire.
Prep time 10 minutes | Cook time 25 minutes | Total 35 minutes | Serves 4
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (optional, for serving)
- 1 avocado, diced (optional, for serving)
Instructions
- Melt 2 tablespoons unsalted butter in a large pot over medium-high heat.
- Add 1 medium diced onion and 1 diced green bell pepper; sauté until softened, about 5 minutes.
- Stir in 2 cloves minced garlic and cook for another minute until fragrant.
- Add 1 pound ground beef to the pot. Cook until browned, breaking it up with a spatula, about 7 minutes.
- Once the beef is cooked, stir in 1 (15-ounce) can diced tomatoes, 1 (15-ounce) can drained and rinsed red kidney beans, 1 (15-ounce) can drained and rinsed black beans, and 1 (15-ounce) can tomato sauce.
- Add 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon smoked paprika. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes, stirring occasionally.
- Serve with shredded cheese and diced avocado on top if desired.
Recipe Notes
This chili can be stored in an airtight container in the refrigerator for up to 3 days. If you want to make it ahead of time, prepare it at home and heat it over the campfire. For vegetarian options, swap the ground meat for lentils or additional beans. You can also adjust the spice level by adding diced jalapeños or cayenne pepper.
Nutrition (per serving) Calories 520 | Protein 34g | Carbs 18g | Fat 32g | Fiber 3g | Sodium 890mg
Nutrition is an estimate based on the ingredients above.
For more, read about campfire cooking methods.