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⚡ Quick Answer: To make Dutch oven campfire chili, brown 2 lbs of ground beef with onion and pepper in a 12-inch camp Dutch oven over hot coals, stir in beans, tomatoes, broth, and chili spices, then simmer covered for about an hour, stirring every 15 minutes. Keep most of the heat underneath — chili cooks from the bottom, not the lid.
Nothing pulls a campsite together like a bubbling pot of chili. It is the ideal Dutch oven meal: forgiving, endlessly adaptable, and better the longer it simmers while you set up camp or watch the fire. One pot feeds a crowd, cleanup is minimal, and the smoky edge you get from cooking over coals is impossible to replicate on a home stove.
This version leans hearty and classic — beef, two kinds of beans, and a deep, well-toasted spice blend. Below you will find the full ingredient list, exact coal guidance, and step-by-step instructions so it comes out perfect whether you are cooking over a campfire, charcoal, or your kitchen stove.
Why This Chili Belongs in Your Dutch Oven
Cast iron is the secret to great chili. It holds heat evenly and steadily, so the pot maintains a gentle simmer even as your fire ebbs and flares — exactly what you want for melding flavors without scorching. A 12-inch camp Dutch oven (about 6 quarts) is the sweet spot for a family-sized batch. Unlike baked Dutch oven dishes, chili is cooked mostly from below, so you will keep the majority of your heat under the pot and use just a few coals on the lid to hold warmth in.
🥩 Ingredients
Yield: 6-8 servings • Prep: 15 min • Cook: 60 min • Dutch oven: 12-inch / 6-qt
- 2 lbs ground beef (or 1 lb beef + 1 lb ground pork or bulk sausage)
- 1 tbsp cooking oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 (14.5 oz) cans diced tomatoes, with juice
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 cup beef broth (or water)
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ¼ to 1 tsp cayenne pepper (optional, to taste)
- Optional toppings: shredded cheddar, sour cream, diced onion, cornbread
🔥 Instructions
- Build a campfire and let it burn down to a bed of hot coals, or light about 25 charcoal briquettes in a chimney starter until they are ashed over and glowing. You want steady medium heat under the oven.
- Set the 12-inch Dutch oven directly on the coals or on a grate above the fire. Add the oil and heat for 1 minute. Add the ground beef and cook, breaking it up with a spoon, until browned, 8–10 minutes. Carefully spoon off and discard excess grease.
- Add the diced onion and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant.
- Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Stir constantly for 1 minute to toast and bloom the spices — this step builds deep flavor.
- Add the diced tomatoes with their juice, tomato sauce, tomato paste, both cans of beans, and the beef broth. Stir well, scraping up any browned bits stuck to the bottom of the pot.
- Bring to a gentle simmer, then cover with the lid. Rake most of the coals to a thin layer so the chili barely bubbles — you want a slow simmer, not a hard boil. Place just 3–4 coals on the lid to hold in heat.
- Simmer for 45–60 minutes, stirring every 15 minutes to prevent sticking. If it thickens too much, stir in a splash more broth or water.
- Taste and adjust: add more salt, chili powder, or cayenne to your liking. Remove from the heat and let the chili rest, covered, for 5 minutes to settle.
- Ladle into bowls and top with shredded cheddar, a dollop of sour cream, and a scatter of diced onion. Serve with cornbread on the side.
Tips & Variations
Make it ahead: Chili tastes even better on day two, so cook it at home and reheat at camp, or make a double batch and freeze half. Go vegetarian: Skip the meat, double the beans, and add a diced sweet potato and a cup of corn. Dial the heat: Start with ¼ tsp cayenne and add more at the end — you can always build heat but you cannot take it out. No campfire? This works on a camp stove over low heat or in a 325°F home oven, covered, for about an hour.
Recommended Gear
- Protects your Hands from heat as a lid or bail lifter
- Use as a trivet for your lid, or flip it and use your lid as Extra cooking surface
- Made of durable 9mm bar stock; folds up for easy storage
- Heavy-Duty Camping Cookware: Designed for campfire coals, the Lodge Seasoned Cast Iron Camp Dutch Oven uses a flanged li…
- Heavy-Duty Camping Cookware: Designed for campfire coals, the Lodge Seasoned Cast Iron Camp Dutch Oven uses a flanged li…
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Cooking in the right pot matters — here are the best camp Dutch ovens and the sizes that fit a family batch of chili.
Frequently Asked Questions
How many charcoal briquettes do I need for chili?
For a simmer in a 12-inch Dutch oven, use about 20–25 briquettes underneath to start, then rake them to a thin, even layer once it is bubbling so it stays at a low simmer. Add just 3–4 on the lid to hold heat. Unlike baking, chili does not need a precise top-and-bottom coal split because it cooks from the bottom.
Can I make this chili ahead of time?
Absolutely, and it is better for it. The flavors meld and deepen overnight, so cooking it a day ahead and reheating at camp is ideal. It also freezes well for up to three months — thaw and warm it slowly in the Dutch oven, adding a splash of broth to loosen it.
Can I make Dutch oven chili vegetarian?
Yes. Leave out the beef, double the beans (add a can of pinto or white beans), and bulk it up with a diced sweet potato and a cup of corn added with the tomatoes. Use vegetable broth in place of beef broth. The toasted spice base carries the flavor either way.
Written by Jake Miller · Camping & Gear
Jake grew up pitching tents before he could drive and has spent 15+ years camping, car-camping, and gear-testing his way across the country. If it can be cooked over a fire or packed into a trunk, he has an opinion on it.
