This easy campfire chili is made with meat, peppers, beans and a beer broth. It’s a crowd-pleasing favorite that’s perfect for cold-weather camping!
A group camping trip in the fall is a time for laughs around the campfire, crunchy walks through the falling leaves, and (ideally) ladling out some delicious, piping hot chili at the end of the day. Bowls for everyone!
Chili is one of the best campfire meals I know of for feeding a group. (Hot dogs and sauerkraut are up there too!)
Here's how to put together a chili with meat, beer broth, peppers and beans that's perfect for the cooler seasons.
Can I Prep This Campfire Chili Ahead of Time?
Absolutely! In fact, I would recommend it if you can, because it will make the cooking process a little quicker at the campsite.
You can do step 1 of the recipe at home, which includes browning the meat and cooking the onions, peppers, and seasoning. Then just pop that mixture into your refrigerator or freezer until you're ready to head out to camp. Carry out the remaining steps when you get there.
What Kitchen Gear Do I Need?
You may or may not need a portable campfire grate. (A lot of campsites already have one in place.)
If you haven't prepped your meat and veggies ahead of time, be sure to bring a cutting board and knife from home. Also bring a spoon to stir with, and a ladle.
You'll probably want to use a campfire Dutch oven, or at least one that is non-enameled.
Can I Make This Meatless?
You can definitely swap in something plant-based, like Impossible brand products. But you can also switch over to my campfire bean chili, which is vegan and just as delicious.
For other vegan camping soups or stews, try red lentil stew or chickpea curry.
How to Make Campfire Chili with Beer
Put the oil, onions, peppers, ground meat, seasoning mix, and salt in the Dutch oven, place it over a low campfire, and stir.
Cook until the meat is broken apart and has browned.
Next, add the beer to the pot, and scrape up any bits of meat or veggies that have stuck to the bottom.
Add the crushed tomatoes. Simmer the mixture for 10 minutes or so.
Finally, add the beans (no need to strain away the liquid), and simmer for about five more minutes.
Let the chili cool for a few minutes before serving.
We enjoyed topping our campfire chili with sour cream, cheese, and chips. Cornbread muffins are also a great side and can easily be baked at home ahead of time!
Campfire Chili
Equipment
- cutting board
- knife
- spatula or large spoon For stirring
- soup ladle
- bowls
- spoons
Ingredients
Campfire Chili:
- 1 tablespoon olive oil
- 2 onions, diced
- 2 bell peppers, diced
- 2 jalapeños, seeds + membrane removed, diced Use more peppers for hotter chili (and leave the seeds + membranes), or swap another bell pepper for a mild chili
- 1 pound ground turkey, beef, chicken or vegan beef I like Impossible beef
- 3 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons sea salt
- 12 ounces beer (1 bottle or can), stout or pale ale recommended Use gluten-free beer if needed
- 28 ounce can crushed tomatoes
- 14 ounce can kidney beans (with juices)
- 14 ounce can black beans or white beans (with juices)
- 14 ounce can pinto beans (with juices)
Toppings and Sides:
- sour cream
- shredded cheese
- tortilla chips
- cornbread muffins
Instructions
- Add oil, onions, peppers, ground meat, seasoning mix, and salt to the Dutch oven. Set the Dutch oven onto a hot campfire grate over a small campfire, stirring occasionally to mix ingredients and break up the ground meat. Cook until the meat browns and begins to cook through.
- Slowly pour the beer into the pot, and scrape up any bits that have stuck to the bottom of the pot.
- Add the crushed tomatoes, and bring to a simmer. Simmer for about 10 minutes.
- Add the beans (with juices), and simmer 5 more minutes.
- Remove soup from heat and allow to cool slightly before serving.Scoop into bowls and serve with desired toppings.
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