Dutch Oven Chili
When you are looking for hearty Dutch oven camping recipes to feed a crowd, think of soups, stews and chili recipes. Rick’s amazingly delicious Dutch Oven Chili is made with a homemade spice blend combined with ground beef, Italian sausage and a touch of beer that is cooked low and slow to build up a mind-blowing flavor profile you can’t stop eating!
Why I Love This
I make an award-winning Campfire Dutch Oven Chili Recipe but it is not as popular with my family as my brother-in-law’s secret family recipe so I have to give credit where credit is due. I also love it because this is the recipe he submitted and WON the Grand Design RV Rally Chili Contest after he and I lost the cornhole tournament! We were up 20 to 2 and we lost! Check out my YouTube video to see our tournament loss aftermath … ugh!
Prep To Make Rick’s Chili Outside
When you are making camping chili recipes that have a lot of spices, it is easiest to measure and mix the ingredients at home so you can just dump them into the pot at the campsite.
The list of spices is pretty long for this incredibly tasty meal … but … they are all readily available simple ingredients. Measure them at home, then, just place them in a plastic food container or sealable bag with a label “chili mix” and you’re done.
This magic spice blend contains chili powder, dried oregano, ground cumin, dried basil, salt, black pepper, cayenne pepper, paprika, white sugar and beef bouillon cubes.
You’ll also need to chop some veggies and aromatics including a bit of onion, celery, bell pepper, jalapeno pepper and garlic.
Methods Of Cooking The Best Dutch Oven Chili Recipe
- If you are making this as one of our campfire recipes, you’ll need to get your fire going in order to cook over coals (rather than flames) … but you can also use charcoal briquettes as the heat source.
- Camp Cooking Tip: This recipe needs to simmer for at least 2 hours so be prepared to keep adding charcoal briquettes or logs to your campfire to keep the heat going for a longer-than-normal camp meal cooking time.
- You can also make this as one of our camp stove recipes so get your stove ready for cooking on a level surface and make sure you have an ample amount of propane to simmer this recipe for a minimum of two hours.
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Best Pot For Chili
As a campfire chili dinner, you’ll want to use a Dutch oven cast iron camping chili pot. The most popular size Dutch oven is a standard classic depth 12-inch oven that holds 6 quarts … that’s what Rick used, and, as you can see in the video, this recipe fills that pot.
If you have a 12-inch deep Dutch oven that holds 8 quarts, that is a better choice.
Camp Chef 12-Inch Classic Depth Dutch Oven, 6 Quart Capacity
Camp Chef 12-Inch Deep Dutch Oven, 8 Quart Capacity
Because chili is one of those easy camping meals for large groups, you can scale this recipe up to feed a big crowd but you’ll need to increase the size of the cooking pot or use multiple pots.
Cast Iron Dutch Oven Size Capacities
| 8 Inch Classic | 2 Quarts | 8 Cups |
| 10 Inch Classic | 4 Quarts | 16 Cups |
| 10 Inch Deep | 5 Quarts | 20 Cups |
| 12 Inch Classic | 6 Quarts | 24 Cups |
| 12 Inch Deep | 8 Quarts | 32 Cups |
| 14 Inch Classic | 8 Quarts | 32 Cups |
| 14 Inch Deep | 10 Quarts | 40 Cups |
| 16 Inch Classic | 12 Quarts | 48 Cups |
If you’re thinking about a new oven but are not sure which direction to go, we can help you answer the question, “What size Dutch oven should I buy for camping?”
If you are making this chili Dutch oven stovetop-style, you can use any type of Dutch oven or stove-top friendly large pot, just make sure it holds at least 6 quarts and has a tight-fitting lid.
Steps For Cooking Chili In A Dutch Oven
Step 1. Prepare ingredients as directed. Just as with all camping dinner recipes, you should prepare your ingredients as directed to make the actual cooking process simple.
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Step 2. Prepare your heat source. You will initially be using a medium-high heat and eventually will be reducing to a medium-low heat.
Step 3. Brown the meat. This is one of those Dutch oven beef chili recipes that uses a 2-to-1 ratio of ground beef to ground pork but you’ll also add a few strips of bacon (high fat meats make this a great keto camping food option). You are just lightly browning all of the meat now, it will get fully cooked during the simmering process.
Step 4. Add the veggies, spices and liquids. Now it is time to add all of the vegetables and aromatics you prepped earlier. Give it a good stir and then add the spice mix, beans and liquid ingredients. NOTE: This recipe only calls for 3/4 cup of beer so it is the chef’s privilege to guzzle the remainder of the bottle. LOL
Step 5. Cover and simmer. It is time to reduce the heat so you are cooking this chili low and slow. Bring the heat down to medium-low, add the cover and simmer for a minimum of 2 hours. (Two hours is not a long time compared to our Smoked Ground Beef Chili that cooks for 5 hours in a portable tailgate smoker!)
Camp Cooking Tip: If you are using a Dutch oven tripod, you can regulate the heat by positioning the chain of the tripod to move the Dutch oven closer to, or further away from the campfire coals to raise and lower the cooking temperature.
Step 6. Serve hot. If you want to add toppings, you may consider cornbread, cheddar cheese, onions, jalapeno peppers and sour cream.
Pairings For Dutch Oven Campfire Chili Dinner
We have simple and delicious camping side dishes you may want to try with this chili. You really could eat just a bowl (or two) of chili but you may want to serve it with a nice crusty bread or have the traditional Dutch oven cornbread and chili combination.
- This scrumptious Dutch Oven Jalapeno Cornbread has a slightly spicy flavor with the addition of jalapeno pepper.
- Want a more traditional flavor? Try this Dutch Oven Cornbread that features cornmeal and canned creamed corn.
Similar Recipes
There are so many more winter camping recipes like this chili you may want to try.
- Want a white version? Try this Campfire White Chili that is made with ground turkey, white beans and chicken broth.
- Thinking white chili sounds good but don’t want turkey? Try this Dutch Oven White Chicken Chili that uses cubed chicken breast meat. The rich and creamy texture comes from cream cheese.
- When you throw in a tbsp chili powder and a tsp or 2 of garlic powder, ground cumin, dried oregano and cayenne pepper, even canned chicken tastes amazing! This Spicy Chicken And Corn Chili uses all non-perishable canned ingredients which is great when you are short on refrigerator space!
- Looking for an alternative to chili but still want something warm and hearty? Try this Campfire Stew that creates fork-tender beef along with potatoes and carrots that are simmered in a beef broth tomato sauce making a yummy one pot meal.
Leftovers
If you have leftover chili, store it in the refrigerator and reinvent the leftovers for easy meals.
- Use it to make these simple Campfire Chili Cheese Fries.
- Create a new taste by adding some Mexican flavors and making nachos. Reheat some chili, with some black beans, chipotle peppers (dice the chipotles), spoon over tortilla chips and sprinkle with shredded cheddar cheese. Cover and place over medium heat until the cheese melts.
- One of the best ways to use chili con carne is to spoon it over hotdogs. Just toast the buns and grill the hot dog until it is charred and warmed through, then top with reheated chili and a few diced onions.
Meal Planning
Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!
Grand Design RV Rally Chili Contest Winner
I have to give a huge shout out to my brother-in-law for winning the 2024 Grand Design RV Rally chili contest in Quartzsite, AZ!
Watch How To Make It
Recipe
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Camping Dutch Oven Chili Recipe
Ingredients
Meats
- 3 bacon slices chopped
- 2 pounds ground beef
- 1 pound bulk Italian sausage
Veggies
- 1 large yellow onion diced
- 3 stalks celery chopped
- 1 yellow bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 jalapeno peppers seeded and chopped
- 3 cloves garlic minced
Spices Can Be Measured & Mixed At Home
- 1/4 cup chili powder
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 4 cubes beef bouillon
Canned & Liquids
- 2 (28 oz) cans diced tomatoes with juice
- 2 (15 oz) cans kidney beans, drained
- 1 (15 oz) can hot chili beans in sauce
- 1 (6 oz) can tomato paste
- 3/4 cup beer (may substitute beef broth)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot pepper sauce
Optional Toppings
- Cornbread
- Shredded cheddar cheese
- Diced onions
- Sliced jalapeno peppers
- Sour cream
Instructions
- Pre-mix dried spices.
- Heat a 12-inch Dutch oven over medium-high heat. Note: a 12-inch classic standard depth 6 quart Dutch oven will work but it is a little tight for this recipe, a 12-inch deep 8 quart Dutch oven or a 14-inch classic standard depth Dutch oven is better.
- Add the bacon to the pot and cook until it just begins to soften then add the ground beef and Italian sausage, stirring to break up the meat as it cooks. Continue cooking until the meat is lightly browned.
- Add the onion, celery, bell peppers, jalapeno peppers and garlic, stirring until combined.
- Add the spice mixture including the chili powder, oregano, cumin, basil, salt, black pepper, cayenne pepper, paprika, white sugar and bouillon, stirring until combined.
- Add the diced tomatoes, kidney beans and chili beans, stirring until combined.
- Add the tomato paste and mix thoroughly to distribute the paste throughout the chili.
- Now add the beer, Worcestershire sauce and hot pepper sauce, stirring until combined. NOTE: This recipe only calls for 3/4 cup of beer so the remainder of the bottle is reserved for the hard-working chef. LOL If you don’t want to use alcohol just substitute beef broth or water.
- Reduce heat to medium-low, cover the pot and simmer for a minimum of 2 hours, stirring occasionally. Camp Cooking Tip: When using a Dutch oven tripod, regulate the heat by positioning the chain of the tripod to move the Dutch oven closer to, or further away from the campfire coals to maintain the proper temperature.
- Serve hot. Optional toppings include corn bread, cheddar cheese, onions, jalapeno peppers and sour cream. Try our delicious Dutch Oven Jalapeno Cornbread that has a little kick! https://www.campingforfoodies.com/campfire-dutch-oven-jalapeno-cornbread-camping-recipe/
What do you think?
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