Dutch Oven Chili

Dutch Oven Chili with smoky roasted peppers simmers low and slow for a thick, hearty texture packed with beans. Ground beef and diced tomatoes deepen into a persimmon-orange flecked chili that’s easy one-pot campfire cooking.

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 12 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Ground beef

2 lb ground beef

Vegetables

2 onions, diced
3 bell peppers, roasted and diced Roast over campfire flame before dicing for extra smokiness.

Beans and tomatoes

3 can (15 oz) kidney beans, drained
2 can (28 oz) diced tomatoes

Spices and seasoning

3 tbsp chili powder
1 tbsp cumin
Salt and pepper, to taste

Equipment

1 Dutch oven

Method

Brown and build the base

Brown the ground beef in the dutch oven over campfire coals, breaking it up as it cooks until no longer pink.
Add the diced onions and cook until softened, stirring occasionally as the campfire heat gently drives off moisture.

Add beans, tomatoes, and spices

Stir in the roasted diced peppers, kidney beans, and diced tomatoes, scraping any browned bits from the bottom of the dutch oven.
Season with chili powder, cumin, salt, and pepper, stirring until the spices look evenly distributed throughout the chili.

Simmer low and slow

Cover and simmer low over coals for 45-60 minutes, stirring occasionally, until the chili is thickened and clinging to the spoon.

Finish and serve

Let the chili sit for 10 minutes off the heat, then serve warm with your favorite chili toppings.

Notes

For extra smoky depth, roast the peppers directly over the campfire flame before dicing. After simmering, let the chili rest off the heat for about 10 minutes so flavors meld and the texture sets. Refrigerate in a sealed container for up to 4 days; freeze for up to 3 months. For a lighter option, swap half the ground beef for extra-lean ground beef or ground turkey while keeping the spice amounts the same.