One-Pot Campfire Chili That'll Make Your Neighbors Jealous

We've been making this chili at campgrounds across the country since we hit the road in 2020, and we can tell you exactly when the neighbors start paying attention: about 45 minutes in, when the smell of cumin and chili powder hits the air. Without fail, someone wanders over and says, "That smells amazing, what are you making?" Every single time.

This recipe has been refined through trial and error. The version I'm sharing here is what we've settled on after probably 30+ batches. Every measurement is tested. Karen keeps notes in a small notebook (of course she does), and this is the version that consistently gets the best results.

Equipment

One heavy-bottomed pot. We use a Lodge 7-quart enameled dutch oven, which is big enough for a batch that feeds 6-8 people with leftovers. You can use any large pot, but cast iron or enameled cast iron holds heat more evenly over a campfire, which matters when you're dealing with inconsistent heat from coals rather than a regulated stove burner.

Ingredients (Exact Measurements)

• 2 pounds ground beef (80/20 -- leaner beef makes dry chili)
• 1 large yellow onion, diced to roughly 1/2-inch pieces
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 can (28 oz) crushed tomatoes (we use Tuttorosso brand)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (6 oz) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bottle (12 oz) dark beer -- we use Negra Modelo

Procedure

Step 1: Set your pot over medium-high campfire heat or on a camp stove at medium-high. Add the ground beef and break it up with a wooden spoon. Cook until browned, approximately 8-10 minutes. Do not drain the fat -- you need it for flavor and to cook the vegetables.

Step 2: Add the onion, bell pepper, and garlic. Cook for 5 minutes, stirring occasionally, until the onion is translucent. The vegetables should soften but not brown.

Step 3: Add all the spices -- chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir them into the meat and vegetable mixture and cook for 1 minute. This blooms the spices, which releases their oils and intensifies the flavor. It's a small step that makes a significant difference.

Step 4: Add the crushed tomatoes, tomato paste, both cans of beans, and the beer. Stir everything together thoroughly. Bring to a boil, then reduce to a low simmer.

Step 5: Simmer for a minimum of 45 minutes, stirring every 10 minutes. If you're on a campfire, this means maintaining a bed of coals that provides steady, low heat -- not direct flame. If the chili starts bubbling too aggressively, move the pot to the edge of the fire ring. We typically simmer ours for about 90 minutes when time allows. Longer is better.

Toppings

We set out: shredded sharp cheddar, sour cream, diced raw onion, sliced jalapenos (from a jar, Mezzetta brand), and Fritos corn chips. The Fritos are non-negotiable. Karen tried to substitute tortilla chips once and I told her that was grounds for a serious conversation.

This recipe reheats well for 3-4 days, and honestly it's better on day two after the flavors have melded overnight. We portion leftovers into individual containers for easy lunches during the week.

Total cost for the full batch runs about $18-22 depending on where we buy groceries. For a meal that feeds 6-8 people, that's hard to beat.