24 Shares

Campfire chili recipe. Warm up with this quick and easy campfire chili. Simple meal idea to enjoy with friends and family around the campfire.

We try to camp as much as we can while juggling the kids school life and work schedules. Finding a balance takes a bit of time, but when you finally figure out how to plan ahead and organize, it gets a bit easier loading up for a quick weekend.

When it comes to making the most out of our time, that means we are camping 3 seasons a year. Although we have also done some winter camping but that’s a little harder trying to predict the weather.

So during those spring and fall camping trips we want warm comfort food. Something that is simple to make, doesn’t take to much time, and can easily be reheated as leftovers the next day.

Follow me on…

This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases at no additional cost to you.

In fact, this campfire chili was reheated the next morning when our oldest daughter asked for chili for breakfast. I could’ve argued with her or persuaded her to have a bagel or some fruit instead, but really what’s wrong with a little bit of chili?

So come Sunday morning when the rest of us were eating bagels with cream cheese, our 10 year old daughter was eating chili by the campfire.

When making your camping meal plan, you may find you have several of these simple ingredients already in your panty.

CAMPFIRE CHILI RECIPE

Ingredients

1 lb beef
½ onion
2 garlic cloves
1 green pepper
1 chili seasoning packet
1 28-oz diced fire roasted tomatoes
2 TBS tomato paste
1 16-oz can pinto beans
1 16-oz can kidney beans
1 carrot
2 cups beef broth
salt and pepper to taste

Campfire chili and a deep cast iron skillet.

A lot of the campgrounds we visit have really great fire pits with a grate that goes over one side of the pit. This is by far my favorite way to cook any camping meal. Since we usually have a fire going anyway, it’s nice just to heat up a pan and cook as we’re enjoying the fire.

I’ll have to admit, it’s not always efficient. There are several things that come into play that really makes my husband want to cook over a grill instead.

Starting and maintaining a fire under a grate
Damp conditions
Wind/weather

With each camping trip you learn little tricks to make campfire cooking a tad easier. Since we are cooking beef, it’s important that it is cooked fully before adding any other ingredient.

After starting and maintaining a fire, you’ll start to get some great coals with good heat coming from them. This is the type of heat we’ll want to be cooking on. Along with continuing to add a log or two to maintain that heat.

HEAT SKILLET

Place a large, deep, cast iron skillet onto the grate directly over the heat. Allow the skillet to fully heat up. Using heat resistant gloves slide the skillet to indirect heat.

Add a bit of oil to the skillet and then add ½ diced onion and one diced pepper . Cook until softened. Add 2 cloves of minced garlic. Stir until fragrant.

BROWN THE BEEF

Add the beef and your favorite chili seasoning packet. Fully cook beef to 160°F.

Since we’re trying to save on time and space, we’re making this chili with a seasoning packet. There are many great options out there with some being mild or spicy. Pick up your favorite one and save yourself a bit of hassle packing the extra spices.

ADD REMAINING INGREDIENTS

Add one chopped carrot, 1-16 oz. can pinto beans, 1-16oz. can kidney beans, 1-28oz. can fire roasted tomatoes, 2 TBS tomato paste, two cups beef broth and salt and pepper to taste. Stir until combined and simmer for 20-25 minutes over indirect heat.

The longer you’re able to let the chili simmer the better the flavors.

Adding the beans, tomatoes, carrots and remaining ingredients.

CHILI TOPPINGS

Some of the best chili toppings are a dollop of sour cream and a bit of cheese!

Sour cream
Shredded cheese
Sliced jalapenos
Cilantro
Fritos chips

Related Posts

Camping Haystacks | The Best First Night Meal

DO CARROTS GO IN CAMPFIRE CHILI?

Why not? Carrots add a bit of sweetness, color and texture to this dish. Be sure to allow them to fully soften before serving. If carrots in chili just isn’t your thing, no problem. Just leave them out completely.

SKIP THE CHILI PACKET

Not interested in using a chili packet? That’s ok. You can easily make your own with just a few spices.

1 TBS chili powder
2 tsp. paprika
1 tsp. cumin
¼ tsp. cayenne pepper
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. oregano
salt and pepper to taste

EQUIPMENT – DEEP 3 IN 1 CAST IRON SKILLET

Instead of using a dutch oven for this recipe we are using a large, deep, cast iron skillet. This 3 in 1 Cast Iron Skillet is one of my favorite camping must haves. It’s 3.5 inches deep which makes it great for chili, soups, pizza bites and so much more. It also has a reversible grill/griddle lid. I love using the griddle over the fire for veggies and eggs, and even some delicious french toast.

Using the lid of the cast iron skillet to cook breakfast.

We like to try and camp as light as possible, so finding a skillet that can be used multiple ways has been one of my favorite camping must haves.

Fully cooked campfire chili on the grate of the hot campfire.

This campfire chili is so easy to make and done in under an hour if you’re able to get a nice fire going. It’s perfect for those cool evenings when the weather is crisp and you just need some warm comfort food before tilting your head back in your favorite camping chair with a nice book or some music.

Print Recipe

Campfire Chili

Campfire chili recipe. Warm up with this quick and easy campfire chili.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Keyword: beef, camping, chili

Servings:

Calories: 306kcal

Equipment

Deep Cast Iron Skillet

Ingredients

1 lb beef
½ onion
2 garlic cloves
1 green pepper
1 chili seasoning packet
28 ounce can diced fire roasted tomatoes
2 TBS tomato paste
16 ounce can pinto beans
16 ounce can kidney beans
1 diced carrot
2 cups beef broth
salt and pepper to taste

Instructions

Place a large, deep, cast iron skillet onto the grate directly over the heat. Allow the skillet to fully heat up. Using heat resistant gloves slide the skillet to indirect heat.
Add a bit of oil to the skillet and then add ½ diced onion and one pepper . Cook until softened. Add 2 cloves of minced garlic. Stir until fragrant.
Add the beef and your favorite chili seasoning packet. Fully cook ground beef.
Add one chopped carrot, 1 can pinto beans, 1 can kidney beans, 1 28oz fire roasted tomatoes, 2 TBS tomato paste, two cups beef broth and salt and pepper to taste.
Stir until combined and simmer for 20-25 minutes over indirect heat.
The longer you're able to let the chili simmer the better the flavors.