Warm up your chilly fall camping nights with this hearty, one-pot Campfire Chili. Easy to make over an open flame, this recipe is packed with ground beef, beans, veggies, and bold spices. Top it off with cheese, sour cream, and green onions for a satisfying meal after a day of outdoor adventures. Perfectly paired with tortilla chips or cornbread, it’s a crowd-pleaser that brings comfort to any campsite!
Ingredients:
- 1 lb ground beef (or turkey)
- 1 can kidney beans (drained)
- 1 can black beans (drained)
- 1 can diced tomatoes
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 bell pepper (diced)
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- Shredded cheese, sour cream, and chopped green onions for toppings
- Optional: Crushed tortilla chips or cornbread for serving
Instructions:
- Heat a large cast iron pot or Dutch oven over the campfire.
- Cook the ground beef until browned. Drain the fat if necessary.
- Add the diced onion, garlic, and bell pepper to the pot. Cook until softened.
- Stir in the beans, diced tomatoes, chili powder, cumin, salt, and pepper.
- Let the chili simmer for 20-30 minutes, stirring occasionally. If the chili becomes too thick, add a bit of water or broth.
- Serve hot with toppings like shredded cheese, sour cream, and green onions. Pair with tortilla chips or cornbread for a complete meal.
This chili is easy to prepare in a single pot, making cleanup a breeze, and it tastes even better after a day of outdoor activities. Perfect for fall evenings!
