Campfire Chili

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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!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 236kcal

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)

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.