There’s something about a simmering pot of chili over a crackling campfire that brings people together. Whether you’re relaxing at a campsite, watching the sun dip behind the tree line, or gathering the family around after a long day outdoors, Dutch oven chili has a way of turning an ordinary evening into an unforgettable meal. The combination of rich tomatoes, smoky spices, and slow-cooked meat is a true wilderness classic — simple, hearty, and deeply satisfying.
In this guide, we’ll explore a truly reliable and flavorful Dutch oven chili recipe that’s become a favorite among campers. It’s easy to prepare, forgiving over the fire, and packed with layers of smoky, savory goodness. And best of all, everything below is designed to be camp-friendly.
1–1.5 lbs ground beef (or venison, elk, turkey, or bison)
1 medium onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1–2 jalapeños, chopped (optional)
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1–2 cans kidney beans, drained & rinsed
1 can pinto beans (optional)
1 can (6 oz) tomato paste
1 can diced green chiles (optional)
1 cup beef broth (or water or beer)
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp black pepper
1 tsp salt, plus more to taste
½ tsp cayenne pepper or red pepper flakes (optional)
1 tbsp brown sugar
1 tbsp Worcestershire (optional)
1 small square dark chocolate (optional, thickens and deepens flavor)
🔥 The Campfire ExperienceOne of the things that makes chili so special in the outdoors is the environment it’s cooked in. A Dutch oven hanging over a fire or nestled into a circle of glowing embers becomes a sort of rustic slow-cooker. The gentle, steady heat breaks down the meat, softens the vegetables, and allows the spices to marry into a deep, smoky flavor profile that only a campfire can create.
This recipe is designed to work over medium heat, which is best achieved by letting your fire burn down to a thick bed of coals. Too much flame and you risk scorching the bottom; too little and the chili won’t develop its signature richness.
Place your Dutch oven over the fire and add a small splash of oil.
Cook the ground beef (or your choice of meat) until browned.
Drain excess grease if necessary.
Add the onion, bell pepper, garlic, and optional jalapeños.
Stir until softened and aromatic, about 5 minutes.
Pour in the crushed tomatoes, diced tomatoes, beans, and tomato paste.
Stir until everything is evenly combined.
Add chili powder, cumin, smoked paprika, salt, pepper, cayenne, and brown sugar.
Pour in the broth or beer.
Add Worcestershire and dark chocolate if you’re feeling adventurous.
Cover the Dutch oven.
Place 6–8 coals on top and 4–6 underneath for a gentle simmer.
Stir every 15–20 minutes.
Let it cook for 60–90 minutes until thick, rich, and deeply flavorful.
Taste and adjust:
Too thick → add a splash of broth.
Too thin → simmer with the lid cracked.
Needs more flavor → add salt or chili powder.
Serve your campfire chili with:
Shredded cheese
Sour cream
Green onions
Cornbread
Tortilla chips
Hot dogs or baked potatoes
Eggs for a breakfast chili scramble
Nothing beats sitting around the fire with a warm, smoky bowl of homemade chili after a long day in the wilderness.
Add a wood chunk (oak, cherry, hickory) to enhance smoke flavor.
Pre-chop veggies at home for faster cooking.
Season your Dutch oven well to prevent sticking and burning.
Let chili rest for 10 minutes after cooking — it thickens perfectly.