Dutch Oven Chili Recipe
This easy Dutch oven chili is a campfire classic — hearty, flavorful, and perfect for feeding a crowd of hungry teens after a long day outdoors.
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
- Brown the beef, drain, cool, and place it in a large freezer bag to take camping. When ready to make the chili, place the ground beef into a seasoned 10" Dutch oven.
- Add the tomato soup, tomato paste, and chili seasoning to the beef and combine well.
- Add the remaining ingredients and stir to combine.
- Cover the Dutch oven and cook over medium heat on the fire or grill for at least 30 minutes, stirring occasionally.
- Top with shredded parmesan cheese and serve.
Notes
- Whenever possible, we 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.
- 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.
Tried this recipe?Let us know how it was!