2jalapeños, seeds + membrane removed, dicedUse more peppers for hotter chili (and leave the seeds + membranes), or swap another bell pepper for a mild chili
12ouncesbeer (1 bottle or can), stout or pale ale recommendedUse gluten-free beer if needed
28ouncescan crushed tomatoes
15ouncescan kidney beans, drained + rinsed
15ouncescan black or pinto beans, drained + rinsed
corn chips or cornbread, to serve (optional)
Prepare campfire:Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames.Prepare chili:Add oil, onions, peppers, paprika, chili powder, and salt to the Dutch oven. Stir to combine.Set the Dutch oven onto the campfire grate (or directly onto the fire if using a Dutch oven with feet).
Cook the onions and peppers until they soften (about 5 minutes, depending on how hot the fire is).
Slowly pour the beer into the pot, using a wooden spoon to help 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, and simmer 5 more minutes.
Serve hot with corn chips.Leftovers / Make Ahead:Store in an air-tight container in the refrigerator for up to 4 days.