50+ Irresistible Campfire Dutch Oven Chili Recipes for Your Adventure

There’s something uniquely satisfying about gathering around a campfire, sharing stories, and enjoying a hearty meal cooked right on the flames.

Whether you’re camping in the wilderness or just hosting a backyard cookout, a Dutch oven chili can be the perfect dish to warm everyone up and fill them with comfort.

The beauty of campfire Dutch oven chili lies in its versatility—there are countless ways to customize this timeless meal with different meats, beans, vegetables, and spices, all while infusing the dish with that smoky, campfire essence.

In this article, we’ve rounded up 50+ mouthwatering campfire Dutch oven chili recipes that will transform your outdoor cooking experience.

From traditional beef and bean varieties to creative takes with ingredients like venison, bacon, or sweet potatoes, these recipes are guaranteed to keep you satisfied, no matter your flavor preference or dietary needs.

So grab your Dutch oven, gather your ingredients, and get ready to simmer up some of the most delicious chili you’ve ever tasted!

50+ Irresistible Campfire Dutch Oven Chili Recipes for Your Adventure

Whether you’re an experienced outdoors cook or just getting started with campfire meals, these 50+ campfire Dutch oven chili recipes offer something for everyone.

The Dutch oven is a perfect companion for outdoor cooking, allowing you to simmer rich, flavorful chili over an open fire, creating a dish that’s both satisfying and memorable.

From classic chili with ground beef to adventurous recipes with chorizo, venison, or even sweet potatoes, there’s a recipe to match any occasion and every palate.

So next time you head out on your camping adventure or plan an outdoor gathering, don’t forget to bring your Dutch oven along.

The possibilities are endless, and with these diverse chili recipes, your campfire meals will be the highlight of the evening.

Smoky Campfire Dutch Oven Chili

A rich and hearty chili that gets its bold flavor from a blend of smoky spices and slow-cooked ingredients, making it perfect for cooking over a campfire. Ideal for chilly evenings, this chili will warm you up and satisfy your hunger after a long day outdoors.

Ingredients:

• 2 lbs ground beef or turkey
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 cups diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 cup beef or vegetable broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat your Dutch oven over the campfire or grill. Add a bit of olive oil to coat the bottom.
2. Brown the ground meat in the Dutch oven, breaking it apart with a spoon as it cooks. Once browned, remove the meat and set aside.
3. In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
4. Add the chili powder, cumin, smoked paprika, and cayenne pepper. Stir to coat the vegetables with the spices and cook for an additional minute.
5. Return the browned meat to the pot. Stir in the diced tomatoes, kidney beans, black beans, and broth. Season with salt and pepper.
6. Bring the chili to a simmer, then cover the Dutch oven and let it cook for about 1 to 1.5 hours, stirring occasionally. If the chili becomes too thick, add a bit more broth or water.
7. Adjust seasoning to taste and serve hot, topped with optional garnishes like sour cream, shredded cheese, and chopped cilantro.

This smoky chili is perfect for a campfire setting, offering rich, deep flavors that develop over time. The smoked paprika brings a distinctive flavor, while the beans add heartiness. It’s a satisfying dish to enjoy with friends and family, whether around the fire or in the comfort of your home.

Vegetarian Campfire Dutch Oven Chili

A vegetarian chili that’s full of flavor and texture, featuring a variety of beans, vegetables, and spices. Ideal for a plant-based meal that’s both filling and nutritious, this dish is great for all campers, whether they eat meat or not.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 cups diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• 2 cups vegetable broth
• Salt and pepper to taste
• Optional toppings: avocado, shredded cheese, sour cream, tortilla chips

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the diced onion and bell peppers, sautéing until soft, about 5 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika, oregano, and cinnamon. Stir to coat the vegetables with the spices, and cook for 1-2 minutes until fragrant.
3. Pour in the diced tomatoes, kidney beans, black beans, and corn. Add the vegetable broth and bring the mixture to a simmer.
4. Cover the Dutch oven and cook the chili over the fire for 1 hour, stirring occasionally. The flavors will meld, and the beans will soften.
5. Once the chili is cooked, adjust seasoning with salt and pepper to taste. Serve with your favorite toppings, such as avocado, shredded cheese, or tortilla chips.

This vegetarian chili is rich in fiber and flavor, thanks to the combination of beans and spices. The cinnamon adds a subtle warmth, balancing the heat from the chili powder. It’s a great campfire dish that provides plenty of nourishment without compromising on taste.

Spicy Campfire Dutch Oven Chili with Sausage

This version of campfire chili adds a spicy kick with the inclusion of sausage and a medley of bold seasonings. It’s a great choice for those who want a little extra heat and a more robust flavor profile, with sausage adding richness to the dish.

Ingredients:

• 1 lb spicy sausage (Italian or Chorizo)
• 1 medium onion, chopped
• 1 jalapeño, minced (optional for extra heat)
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups beef or chicken broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat your Dutch oven over the campfire. Add the sausage and cook, breaking it up into pieces until browned and cooked through. Remove the sausage and set aside.
2. In the same pot, add the chopped onion and jalapeño (if using), and cook until softened, about 5 minutes.
3. Add the garlic, chili powder, cumin, smoked paprika, and red pepper flakes (if using). Stir for 1 minute until fragrant.
4. Return the sausage to the pot and mix in the diced tomatoes, kidney beans, pinto beans, and broth. Stir well and bring the chili to a simmer.
5. Cover the Dutch oven and let the chili cook for 1 to 1.5 hours, stirring occasionally. If the chili becomes too thick, add a little more broth.
6. Season with salt and pepper to taste. Serve hot, topped with sour cream, shredded cheese, or fresh cilantro if desired.

This sausage-based chili brings a spicy depth and a satisfying richness from the sausage. The heat from the jalapeño and red pepper flakes gives it an extra punch, while the beans and broth keep it balanced. It’s the perfect chili for those looking for a little more heat and heartiness around the campfire.

Campfire Dutch Oven Chili with Sweet Potatoes

A wholesome and hearty chili that combines the savory flavors of traditional chili with the subtle sweetness of roasted sweet potatoes. This dish is perfect for those seeking a comforting meal with a touch of natural sweetness, balanced by bold spices.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 lb ground beef or turkey
• 1 medium onion, diced
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 cups diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 2 cups vegetable or chicken broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the diced sweet potatoes and sauté for about 5-7 minutes until they start to soften. Remove and set aside.
2. In the same Dutch oven, add the ground meat and brown, breaking it up as it cooks. Once browned, remove any excess fat.
3. Add the diced onion, bell pepper, and garlic to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
4. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Let the spices toast for 1-2 minutes to deepen the flavor.
5. Return the sweet potatoes to the pot, and add the diced tomatoes, black beans, kidney beans, and broth. Stir to combine and bring to a simmer.
6. Cover the Dutch oven and let the chili cook for 1-1.5 hours, stirring occasionally. If the chili becomes too thick, add a little more broth.
7. Adjust seasoning with salt and pepper to taste and serve hot.

This chili combines the sweetness of roasted sweet potatoes with the warmth of the spices, making it a deliciously unique dish for campfire cooking. The soft, sweet chunks of potato complement the hearty beans and ground meat, creating a well-rounded flavor profile that’s comforting and satisfying.

Campfire Dutch Oven Chili with Bacon and Beer

This chili takes your campfire meal to the next level with crispy bacon and a rich layer of beer. The bacon provides a smoky depth, while the beer adds complexity and a bit of bitterness, balancing out the richness of the chili.

Ingredients:

• 1 lb bacon, chopped
• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (12 oz) beer (lager or ale)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon brown sugar
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 cups beef broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat your Dutch oven over the campfire. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. In the same pot, add the ground beef or turkey. Brown the meat, breaking it up as it cooks. Once cooked through, remove any excess fat.
3. Add the chopped onion and garlic to the pot, sautéing for about 5 minutes until softened.
4. Stir in the chili powder, cumin, smoked paprika, brown sugar, and crushed red pepper flakes (if using). Let the spices bloom in the fat for 1-2 minutes.
5. Pour in the beer, scraping the bottom of the pot to deglaze and incorporate the flavorful bits. Add the diced tomatoes, kidney beans, black beans, and beef broth. Stir well.
6. Bring the chili to a simmer, then cover and let it cook for 1 to 1.5 hours, stirring occasionally. If the chili gets too thick, add a little more broth or beer.
7. Stir in the crispy bacon just before serving, and adjust seasoning with salt and pepper to taste.

This beer and bacon chili is a true campfire delight, offering a rich combination of smoky, savory, and slightly bitter flavors. The beer enhances the overall taste, while the bacon adds that extra smoky depth, making this chili a standout at any campsite.

Campfire Dutch Oven Chili with Ground Lamb

For a twist on the traditional chili, this version uses ground lamb for a unique flavor profile. The richness of the lamb is complemented by Mediterranean-inspired spices, creating a chili that’s both savory and aromatic, perfect for adventurous campfire cooks.

Ingredients:

• 1 lb ground lamb
• 1 medium onion, chopped
• 1 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 2 cups beef or vegetable broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the ground lamb and cook until browned, breaking it up as it cooks. Once browned, remove the excess fat.
2. Add the chopped onion, bell pepper, and garlic to the pot, and sauté for 5 minutes until softened.
3. Stir in the chili powder, cumin, coriander, cinnamon, and turmeric. Cook for an additional 1-2 minutes to release the spices’ aromas.
4. Add the diced tomatoes, chickpeas, kidney beans, and broth. Stir to combine and bring to a simmer.
5. Cover the Dutch oven and cook the chili for 1 to 1.5 hours, stirring occasionally. If the chili becomes too thick, add more broth or water as needed.
6. Season with salt and pepper to taste, and serve hot.

This ground lamb chili offers a Mediterranean twist with its warm, fragrant spices and tender beans. The lamb provides a rich, savory base, while the spices balance the dish with aromatic warmth. It’s a flavorful option for those looking for a more unique chili experience around the campfire.

Campfire Dutch Oven Chili with Mushrooms and Zucchini

A lighter yet flavorful version of chili, this recipe incorporates mushrooms and zucchini, making it a perfect option for those who prefer a vegetable-rich meal while still enjoying the comforting warmth of chili. The earthy mushrooms pair wonderfully with the zucchini, creating a satisfying, healthy dish.

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 2 cups mushrooms, sliced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 2 cups vegetable broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks. Remove excess fat, then set the meat aside.
2. In the same pot, add the chopped onion, garlic, zucchini, and mushrooms. Sauté for about 5-7 minutes until the vegetables soften and release their moisture.
3. Stir in the chili powder, cumin, smoked paprika, and oregano. Let the spices bloom for 1-2 minutes to deepen the flavors.
4. Add the diced tomatoes, black beans, kidney beans, and vegetable broth. Stir everything together and bring to a simmer.
5. Cover the Dutch oven and let the chili cook for about 1 hour, stirring occasionally. If the chili becomes too thick, add more broth as needed.
6. Season with salt and pepper to taste, and serve hot.

This mushroom and zucchini chili offers a hearty, vegetable-forward twist on the classic dish. The earthy mushrooms provide umami, while the zucchini adds a subtle freshness that balances the rich flavors of the beans and spices. It’s a lighter but still satisfying option for a campfire meal.

Campfire Dutch Oven Chili with Roasted Poblano Peppers

This chili recipe introduces the smoky heat of roasted poblano peppers, which add a layer of complexity and a mild spiciness to the dish. The combination of poblanos, beans, and a variety of spices creates a chili with vibrant flavors and just the right amount of heat.

Ingredients:

• 2 large poblano peppers
• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups beef or vegetable broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Roast the poblano peppers directly over the campfire or on a grill, turning them until the skin is charred and blistered. Place the peppers in a bowl and cover with a cloth or plastic wrap to steam for a few minutes. Once cooled, peel off the charred skin, remove the seeds, and chop the peppers into small pieces.
2. Heat olive oil in your Dutch oven over the fire. Add the ground meat and brown it, breaking it apart as it cooks. Once browned, drain any excess fat.
3. Add the chopped onion and garlic to the pot, cooking for about 5 minutes until softened.
4. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Let the spices toast for 1-2 minutes.
5. Add the diced tomatoes, pinto beans, kidney beans, roasted poblano peppers, and broth. Stir everything together and bring the chili to a simmer.
6. Cover the Dutch oven and cook for 1 to 1.5 hours, stirring occasionally. Add more broth if the chili becomes too thick.
7. Adjust seasoning with salt and pepper to taste, and serve hot.

The roasted poblano peppers bring a smoky and slightly earthy heat to the chili, making it a standout campfire dish. The mild spiciness is balanced by the richness of the beans and beef, creating a flavorful and satisfying chili that’s perfect for chilly nights by the fire.

Campfire Dutch Oven Chili with Butternut Squash

For a sweet and savory twist on classic chili, this recipe incorporates roasted butternut squash. The squash adds natural sweetness and a creamy texture, blending beautifully with the spices and beans, creating a rich and comforting chili perfect for fall camping.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 2 cups vegetable broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the diced butternut squash and sauté for about 5-7 minutes until the squash starts to soften. Remove and set aside.
2. In the same pot, add the ground beef or turkey. Brown the meat, breaking it apart as it cooks. Once cooked through, remove any excess fat.
3. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
4. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Let the spices cook for 1-2 minutes to enhance the flavors.
5. Return the butternut squash to the pot, along with the diced tomatoes, black beans, kidney beans, and vegetable broth. Stir well and bring to a simmer.
6. Cover the Dutch oven and cook the chili for about 1-1.5 hours, stirring occasionally. Add more broth if the chili thickens too much.
7. Season with salt and pepper to taste, and serve hot.

This butternut squash chili offers a perfect balance of sweet and savory flavors. The creamy texture of the squash complements the hearty beans and the warm spices, creating a cozy and satisfying meal around the campfire. It’s an ideal option for a comforting dish that’s a little different from the typical chili.

Campfire Dutch Oven Chili with Ground Chicken and Corn

A lighter take on the traditional chili, this recipe swaps in ground chicken and adds sweet corn for a delightful, slightly sweet contrast to the spicy beans and seasonings. It’s a perfect option for those looking for a healthier version of chili without compromising on flavor.

Ingredients:

• 1 lb ground chicken
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 2 cups chicken broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the ground chicken and cook until browned, breaking it up as it cooks. Once browned, remove any excess fat.
2. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and ground coriander. Allow the spices to bloom for 1-2 minutes.
4. Add the diced tomatoes, black beans, kidney beans, frozen corn, and chicken broth. Stir everything together and bring to a simmer.
5. Cover the Dutch oven and let the chili cook for 1-1.5 hours, stirring occasionally. If it thickens too much, add extra broth as needed.
6. Season with salt and pepper to taste, and serve hot.

This chili with ground chicken and corn offers a lighter yet still satisfying alternative to the heavier, beef-based chili. The sweetness from the corn perfectly complements the savory ground chicken and beans, making it a great choice for a healthy and comforting campfire meal.

Campfire Dutch Oven Chili with Chorizo and Potatoes

This chili brings a bold, spicy kick with the addition of chorizo, a flavorful sausage, and the heartiness of potatoes. The chorizo adds richness and heat, while the potatoes provide a creamy texture, creating a unique and delicious campfire chili.

Ingredients:

• 1 lb chorizo sausage, casing removed
• 1 lb potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 2 cups beef broth
• Salt to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the chorizo and cook, breaking it up as it browns. Once fully cooked, remove excess fat and set the chorizo aside.
2. In the same pot, add the diced potatoes and cook for 5-7 minutes, stirring occasionally until they begin to soften. Remove and set aside.
3. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
4. Stir in the chili powder, cumin, smoked paprika, and black pepper. Let the spices bloom for 1-2 minutes.
5. Return the chorizo and potatoes to the pot, along with the diced tomatoes, pinto beans, kidney beans, and beef broth. Stir to combine.
6. Bring the chili to a simmer, then cover and cook for 1-1.5 hours, stirring occasionally. If the chili becomes too thick, add more broth.
7. Adjust seasoning with salt to taste, and serve hot.

The combination of chorizo and potatoes brings a spicy and hearty flavor to this campfire chili. The richness of the chorizo infuses the dish with savory depth, while the potatoes soften into a creamy texture, making this chili incredibly satisfying and full of bold flavors.

Campfire Dutch Oven Chili with Venison and Smoked Gouda

For a gourmet twist on chili, this recipe uses lean venison and adds smoked gouda cheese for a unique, smoky, and rich flavor. The combination of gamey venison with the deep, earthy gouda creates a chili that’s as flavorful as it is filling.

Ingredients:

• 1 lb ground venison
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground mustard
• 2 cups beef or venison broth
• 1 cup smoked gouda cheese, shredded
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the ground venison and cook until browned, breaking it apart as it cooks. Once browned, remove any excess fat.
2. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, and ground mustard. Let the spices bloom for 1-2 minutes to enhance the flavor.
4. Add the diced tomatoes, black beans, kidney beans, and venison broth. Stir everything together and bring to a simmer.
5. Cover the Dutch oven and let the chili cook for 1 to 1.5 hours, stirring occasionally. If the chili thickens too much, add extra broth as needed.
6. Just before serving, stir in the shredded smoked gouda cheese until melted and fully incorporated.
7. Season with salt and pepper to taste, and serve hot.

This venison chili with smoked gouda offers a sophisticated twist on traditional campfire chili. The rich flavor of venison paired with the smoky gouda creates a unique and hearty dish that’s perfect for a rustic yet gourmet camping experience. The melted cheese adds creaminess and depth, making this chili a standout.

Campfire Dutch Oven Chili with Sweet Potatoes and Black Beans

This chili recipe blends the sweetness of roasted sweet potatoes with hearty black beans, offering a comforting and slightly sweet twist on traditional chili. The natural sweetness of the potatoes complements the spices and beans, creating a unique and nutritious campfire dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 2 cups vegetable broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften. Remove from the pot and set aside.
2. In the same pot, add the ground beef or turkey, breaking it apart as it cooks. Once browned, remove any excess fat.
3. Add the chopped onion and garlic to the pot, sautéing for 5 minutes until softened.
4. Stir in the chili powder, cumin, smoked paprika, and cinnamon. Allow the spices to bloom for 1-2 minutes.
5. Add the diced tomatoes, black beans, and vegetable broth. Stir everything together and bring to a simmer.
6. Return the sweet potatoes to the pot and stir them into the chili.
7. Cover the Dutch oven and cook for 1 to 1.5 hours, stirring occasionally. If the chili thickens too much, add extra broth.
8. Season with salt and pepper to taste, and serve hot.

The combination of sweet potatoes and black beans offers a unique twist on classic chili. The sweetness of the potatoes adds balance to the spicy seasonings, while the black beans make the chili hearty and filling. This recipe is perfect for a cozy and flavorful campfire meal.

Campfire Dutch Oven Chili with Bacon and Jalapeños

For those who love a bit of smoky heat, this chili recipe adds crispy bacon and fresh jalapeños for a satisfying blend of smoky, spicy, and savory flavors. The bacon adds a depth of flavor, while the jalapeños bring a gentle heat, perfect for those who enjoy a bit of spice in their chili.

Ingredients:

• 1 lb ground beef or turkey
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 fresh jalapeños, chopped (seeds removed for less heat)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 cups beef broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat a bit of olive oil in your Dutch oven over the campfire. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. In the same pot, add the ground beef or turkey, cooking until browned and breaking it apart as it cooks. Drain any excess fat.
3. Add the chopped onion, garlic, and jalapeños, cooking for 5-7 minutes until softened.
4. Stir in the chili powder, cumin, and smoked paprika, letting the spices bloom for 1-2 minutes.
5. Add the diced tomatoes, pinto beans, kidney beans, and beef broth to the pot. Stir everything together and bring to a simmer.
6. Return the crispy bacon to the pot and stir it in.
7. Cover the Dutch oven and cook for 1 to 1.5 hours, stirring occasionally. Add more broth if the chili thickens too much.
8. Season with salt and pepper to taste, and serve hot.

The combination of smoky bacon and spicy jalapeños adds a bold and exciting flavor to this campfire chili. The crispy bacon gives the dish a rich, savory depth, while the jalapeños offer just the right amount of heat to complement the beans and spices. This chili is perfect for those who enjoy a spicy, smoky kick.

Campfire Dutch Oven Chili with Red Wine and Bay Leaves

This sophisticated chili recipe uses red wine to deepen the flavors, creating a rich and savory dish that’s perfect for a special camping meal. The addition of bay leaves and the slow simmering of the wine and spices creates a complex and hearty chili, ideal for those who want a gourmet campfire experience.

Ingredients:

• 1 lb ground beef or venison
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 2 bay leaves
• 2 cups beef broth
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in your Dutch oven over the campfire. Add the ground beef or venison and cook until browned, breaking it apart as it cooks. Remove any excess fat.
2. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes to reduce slightly.
4. Stir in the chili powder and cumin, letting the spices bloom for 1-2 minutes.
5. Add the diced tomatoes, black beans, kidney beans, bay leaves, and beef broth. Stir everything together and bring to a simmer.
6. Cover the Dutch oven and let the chili cook for 1 to 1.5 hours, stirring occasionally. If the chili becomes too thick, add more broth.
7. Remove the bay leaves and season with salt and pepper to taste, then serve hot.

The red wine in this chili brings a rich, deep flavor that adds complexity to the dish, while the bay leaves infuse the chili with a subtle earthy aroma. The result is a sophisticated and hearty chili that’s perfect for a memorable campfire meal. This recipe is ideal for those looking to elevate their chili experience with bold, rich flavors.

Note: More recipes​ are coming soon!