There’s something about a bubbling pot of chili by the fire that makes a campsite feel like home. This Dutch oven chili is warm, smoky, and filling—exactly what you want after a day outdoors. It’s simple to prep, forgiving to cook, and easy to customize with whatever you have in your cooler.
Whether you’re cooking over coals or a camp stove, this recipe brings big flavor with minimal fuss. Grab a spoon and a bowl; this one feeds a crowd and tastes even better the next day.
Why This Recipe Works
- Camp-friendly method: Everything cooks in one Dutch oven, so cleanup is quick and straightforward.
- Smoky flavor from the fire: The chili picks up a subtle campfire smokiness you won’t get at home.
- Flexible ingredients: Use ground beef, turkey, or plant-based crumbles, and swap beans or veggies based on what you have.
- Balanced spice: Chili powder, cumin, and smoked paprika give depth without overpowering the dish.
- Great make-ahead option: You can prep and pack the spice mix and chopped veggies to save time at camp.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 3 cloves garlic, minced
- 1.5 pounds ground beef (or turkey, bison, or plant-based ground)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 cup beef or vegetable broth (or water)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon sugar or a splash of maple syrup (optional, to balance acidity)
- Juice of 1/2 lime (optional, for brightness)
- For serving: shredded cheddar, sour cream, chopped cilantro, sliced green onions, hot sauce, and tortilla chips or cornbread
Step-by-Step Instructions
- Set up your heat: If cooking over a campfire, burn wood down to a steady bed of coals. For a camp stove, set it to medium heat.You want consistent, moderate heat to avoid scorching.
- Warm the Dutch oven: Place a 10–12 inch cast-iron Dutch oven over the heat and add the olive oil. Let it heat until the oil shimmers.
- Sauté aromatics: Add onion, bell pepper, and jalapeño. Cook, stirring often, until softened and lightly browned, about 5–7 minutes.Add garlic and cook 30 seconds more, just until fragrant.
- Brown the meat: Add the ground beef. Break it up with a spoon and cook until no longer pink and lightly browned, 6–8 minutes. Spoon off excess grease if needed to prevent a greasy chili.
- Bloom the spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper.Cook for 1 minute to release the spices’ aroma. This step deepens flavor.
- Add tomato paste: Stir in the tomato paste and cook for another minute, letting it darken slightly. This adds rich, savory notes.
- Build the base: Pour in crushed tomatoes, diced tomatoes, and broth.Stir well, scraping up any browned bits from the bottom of the pot.
- Add beans: Stir in kidney beans and black beans. If you prefer thicker chili, start with 1/2 cup broth and add more as needed.
- Simmer gently: Bring to a low simmer. Cover the Dutch oven, then cook 25–40 minutes, stirring occasionally.Adjust the pot’s position or coal level to maintain a slow bubble. Add a splash of water if it gets too thick.
- Balance and finish: Taste and add sugar or maple syrup if the tomatoes are very acidic. Add lime juice for brightness.Adjust salt and pepper to taste.
- Serve hot: Ladle into bowls and top with cheddar, sour cream, cilantro, green onions, and hot sauce. Serve with tortilla chips or warm cornbread.
How to Store
- At camp: Cool the chili to room temperature, then transfer to an airtight container and store in a well-chilled cooler. It will keep 2–3 days if the cooler stays cold.
- At home: Refrigerate up to 4 days.Chili often tastes better the next day as flavors meld.
- Freeze: Portion into freezer bags or containers and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or over low camp heat.
Benefits of This Recipe
- High-protein and satisfying: A hearty bowl that fuels long hikes and cool nights.
- Simple cleanup: One pot, minimal mess—ideal for camping.
- Budget-friendly: Pantry staples stretch to feed a group.
- Customizable spice level: Easy to adjust heat for kids or spice lovers.
- Make-ahead friendly: You can prep components at home to save time at the campsite.
Common Mistakes to Avoid
- Too much heat: Campfires can run hot. Keep the pot over steady coals, not roaring flames, to avoid burning the bottom.
- Skipping the spice bloom: Adding spices without blooming them in fat can make the flavor taste flat.Give them a minute in the pot.
- Not draining fat: Excess grease makes chili heavy. Spoon off extra after browning the meat.
- Over-thickening: Chili thickens as it simmers. Add broth gradually and stir occasionally to prevent scorching.
- Under-seasoning: Taste at the end.A pinch of salt or a squeeze of lime can bring everything into balance.
Recipe Variations
- Smoky campfire chili: Add 1 chipotle pepper in adobo, minced, plus 1 teaspoon of the adobo sauce for deeper smoke and heat.
- Bean-free Texas-style: Skip the beans and use 2 pounds of beef. Add an extra 1/2 cup broth and simmer longer until tender.
- Veggie-packed: Stir in diced zucchini or corn kernels during the last 15 minutes. Sweet corn adds great texture.
- Turkey and sweet potato: Swap beef for turkey and add 1 diced sweet potato.Simmer until the sweet potato is tender.
- Coffee and cocoa twist: Add 1/2 cup brewed coffee and 1 teaspoon unsweetened cocoa powder for a rich, complex flavor.
- Spice mix to-go: Pre-mix spices at home in a small jar: 2 tbsp chili powder, 1 tbsp cumin, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, 1/2 tsp pepper.
FAQ
Can I make this on a camp stove instead of over a fire?
Yes. Set your camp stove to medium heat and cook as directed. Keep the simmer gentle and stir occasionally to prevent sticking.
What size Dutch oven should I use?
A 10–12 inch (5–6 quart) cast-iron Dutch oven works well for this batch size.
It provides enough surface area for browning and room for simmering.
How do I control the heat over a campfire?
Cook over a bed of coals, not open flames. Move coals under or away from the pot to increase or decrease heat, and rotate the Dutch oven occasionally for even cooking.
Can I make it ahead?
Absolutely. Cook the chili at home, chill it, and reheat at camp.
Or prep the chopped veggies and spice mix in advance to speed things up onsite.
What if I don’t have crushed tomatoes?
Use two cans of diced tomatoes and simmer a bit longer to reduce. You can also add an extra tablespoon of tomato paste to boost body.
How do I make it spicier?
Add more jalapeño, include the seeds, or stir in cayenne or hot sauce to taste. Chipotle in adobo adds heat plus smoky depth.
What toppings go best with camp chili?
Shredded cheddar, sour cream, cilantro, green onions, avocado slices, pickled jalapeños, and crushed tortilla chips are all excellent.
Can I cook this vegetarian?
Yes.
Use plant-based crumbles or add extra beans like pinto or chickpeas. Swap in vegetable broth and keep the rest the same.
In Conclusion
This Dutch oven chili is the kind of meal that turns a campsite into a cozy dining room. It’s hearty, easy to manage, and adaptable to whatever you brought along.
With a steady heat and a few smart steps, you’ll have a pot of rich, smoky chili that satisfies everyone around the fire. Keep the bowls coming—there’s always room for one more scoop.