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Dutch Oven Chili Recipe by CampingForFoodies features a blue camp bowl filled with beef chili topped with freshly made cornbread. In the background are two camp Dutch ovens, one filled with campfire chili, another filled with jalapeno cornbread.

Camping Dutch Oven Chili Recipe

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 10 Servings
Author: Kim Hanna
Camping For Foodies Soups, Stews & Chili Recipes: Camping Dutch Oven Chili Recipe
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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/

Nutrition Information

Serving: 1g | Calories: 477kcal | Carbohydrates: 12g | Protein: 25g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1332mg | Potassium: 796mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2648IU | Vitamin C: 47mg | Calcium: 77mg | Iron: 5mg