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Outdoor Cooking — Open Fire & Campfire

Campfire Chili

Cook Time
1 hr 30 mins
Difficulty
Easy
Method
Dutch Oven
Serves
6–8

A big pot of campfire chili simmering over an open fire is one of the great backyard and camp cooking traditions. This recipe uses a cast iron Dutch oven directly over the fire, building deep flavors from charred aromatics, bold spices, and slow-cooked beef. It feeds a crowd, reheats perfectly, and only gets better overnight.

Why Dutch Oven Chili Over a Campfire Works So Well

  • Cast iron holds heat evenly: No hot spots or scorching — the entire pot stays at a consistent temperature.
  • Open flame adds character: The slight smoke from the fire infuses the chili in ways a kitchen stove simply cannot.
  • One-pot simplicity: Everything goes into a single pot — minimal cleanup, maximum flavor.
  • Scales easily: Double the recipe for a large group with no extra effort.
  • Better the next day: Make it the evening before and reheat over coals for a camp breakfast that can’t be beat.

Camp Kitchen Essentials

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Cast Iron Dutch Oven 6 Qt
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Campfire Cooking Tripod
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via EROMMY
Outdoor Gazebo
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Chili Base

  • 2 lbs ground beef (80/20)
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained
  • 2 cans (15 oz each) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 cup beef broth

Spice Blend

  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne (optional)

Toppings

  • Shredded cheddar cheese
  • Sour cream
  • Sliced jalapeños
  • Diced white onion
  • Cornbread or crackers

Instructions

1
Build a solid campfire and let it burn down to a steady bed of hot coals with some active flame. Set your tripod or grate over the fire and place the Dutch oven to preheat for 5 minutes.
2
Add a drizzle of oil to the Dutch oven. Add the diced onion and bell pepper. Cook 5–7 minutes, stirring occasionally, until softened and slightly charred at the edges.
3
Add the garlic and cook 1 minute until fragrant. Do not let it burn.
4
Add the ground beef. Break it apart and brown it fully, 8–10 minutes. Drain excess fat if needed.
5
Add all spices and stir to coat the meat. Cook 2 minutes to bloom the spices in the fat.
6
Add the tomato paste and stir it in. Cook another 2 minutes, letting it caramelize slightly against the bottom of the pot.
7
Pour in the diced tomatoes, beans, and beef broth. Stir everything together and bring to a simmer.
8
Reduce heat by moving the Dutch oven to the edge of the fire or raising it on the tripod. Simmer uncovered for 45–60 minutes, stirring every 10–15 minutes.
9
Taste and adjust seasoning. Add salt, cayenne, or a splash of broth if it’s too thick. The chili should be thick and rich, not soupy.
10
Serve hot with toppings on the side. Pairs perfectly with cornbread cooked in a separate cast iron skillet over the same fire.

Serving Ideas

Serve campfire chili in deep bowls topped with shredded cheddar, a dollop of sour cream, sliced jalapeños, and diced onion. Pair with cornbread, crusty bread, or tortilla chips for scooping. This chili also makes an excellent topping for baked potatoes or loaded fries cooked in the camp kitchen.

Complete Your Camp Setup

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Long-Handle Campfire Stir Spoon
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Cast Iron Skillet 10 Inch
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via EROMMY
Outdoor Patio Furniture Set
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Pro Tips for the Best Campfire Chili

  • Control your heat with distance. Move the Dutch oven closer to the coals to increase heat or further away to simmer gently. Raising or lowering the tripod does the same.
  • Let the tomato paste caramelize. Those extra 2 minutes of browning the paste add a deep, rich base flavor that makes a real difference in the finished chili.
  • Don’t skip the resting time. After cooking, let the chili sit with the lid on for 10 minutes before serving. The flavors meld and the texture tightens up.
  • Make it the night before. Campfire chili is genuinely better reheated. Make a big batch on day one and enjoy it all weekend.
  • Add a dark beer. Replace half the beef broth with a dark stout or porter for added depth and complexity.

Storage & Reheating

Refrigerate: Store in an airtight container for up to 4 days. Reheat: Pour back into the Dutch oven over low coals or a camp stove. Add a splash of broth if it thickened overnight. Freeze: Freeze for up to 3 months. Thaw overnight and reheat gently.

Essential Equipment & Products

Cast Iron Dutch Oven 6 Qt
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Campfire Cooking Tripod Stand
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Long-Handled Wooden Spoon Set
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Ready to Cook?

Campfire chili is one of those recipes that always impresses — deep flavor, minimal effort, and the magic of open-fire cooking doing most of the work. Fire it up and let the Dutch oven do its thing.