Dutch Oven Chili Recipe
This campfire dutch oven chili recipe is sure to become a family favorite! It’s absolutely delicious and seriously easy to make while camping.
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This dutch oven chili recipe is a staple on all of our camping trips. I love that it feeds a crowd of hungry teenagers and it always a hit!
Too busy to make this right away?! Pin it for later! Pin this recipe to your favorite camping board on Pinterest and it’ll be waiting for you when you’re ready.
The biggest tip that I have whenever cooking over the campfire is to use the coals, not an open flame and cook your recipe low and slow. Check out my “How to Build a Campfire for Cooking” post for more tips and tricks!
Dutch Oven Chili Recipe:
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Ingredients:
- 2 lbs ground beef, cooked and drained*
- 156 ml tomato paste
- 796 ml can diced tomatoes
- 398 ml can baked beans
- 540 ml can navy beans, drained
- 284 ml can tomato soup
- 1 pkg chili seasoning mix
- Bay leaf
*Whenever possible I like to cook the ground meat at home and have it prepared for when we go camping. It makes clean up and prep work so much easier when we have limited kitchen facilities.
Directions:
1. Brown the beef, drain, cool and place ground beef in a large freezer bag to take camping. When ready to make the chili, place the ground beef into a seasoned 10″ dutch oven.
2. Add the tomato soup, tomato paste and chili seasoning to the beef and combine well.
3. Add the remaining ingredients and stir to combine.
4. Cover the dutch oven and cook over medium heat on the fire or grill for at least 30 minutes, stirring occasionally.
5. Top with shredded parmesan cheese and serve.
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Camping essentials for dutch oven recipes:
- I love using this Lodge Cast Iron Skillet for all of my sauteing.
- These silicone tongs are perfect for flipping and grasping hot food.
- This 9QT Overmont Dutch Oven is my favorite for one pots style meals over the fire.
- These long handled wooden utensils make stirring easy and they don’t melt or get too hot!
- This cast iron scrubber set is perfect for safely cleaning your cast iron.
Of course, the chili topping options are endless and you could totally add sour cream, cheddar cheese, diced green onions and more!
Tips for cooking with cast iron:
- When cooking with cast iron, be sure to season the surface first.
- Always use gloves or oven mitts while cooking as the surface of the iron will be hot.
- Cook the recipe over an open fire using hot coals, not open flames. A fire that is too hot will burn the outside of your recipe and not cook the inside.
- Be sure to clean the cast iron with a rough vegetable scrubber, rinse and dry thoroughly before storing.
If you love this easy dutch oven chili recipe, please give it a five star review and help me share it on Facebook and Pinterest so that others may enjoy it too!
Dutch Oven Chili Recipe
Ingredients
- 2 lbs ground beef cooked and drained*
- 156 ml tomato paste
- 796 ml can diced tomatoes
- 398 ml can baked beans
- 540 ml can navy beans drained
- 284 ml can tomato soup
- 1 pkg chili seasoning mix
- Bay leaf
Instructions
- 1. Brown the beef, drain, cool and place ground beef in a large freezer bag to take camping. When ready to make the chili, place the ground beef into a seasoned 10" dutch oven.
- 2. Add the tomato soup, tomato paste and chili seasoning to the beef and combine well.
- 3. Add the remaining ingredients and stir to combine.
- 4. Cover the dutch oven and cook over medium heat on the fire or grill for at least 30 minutes, stirring occasionally.
- 5. Top with shredded parmesan cheese and serve.
