Dutch-Oven Beef Chili

Name: Dutch-Oven Beef Chili
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Ground beef; 1 tbsp Olive oil; 1 large Yellow onion; 1 Red bell pepper; 1 Green bell pepper; 4 Garlic cloves; 3 tbsp Chili powder; 2 tsp Ground cumin; 1 tsp Smoked paprika; 1 tsp Dried oregano; 1/4 tsp Cayenne pepper; 2 tbsp Tomato paste; 28 oz can Crushed tomatoes; 14.5 oz can Diced tomatoes; 15 oz can Kidney beans; 15 oz can Pinto beans; 1.5 cups Low-sodium beef broth; 1.5 tsp Kosher salt; 1/2 tsp Black pepper; 1 tbsp Worcestershire sauce

A hearty campfire chili with browned beef, beans, tomatoes, peppers, and warm spices simmered together in a Dutch oven.

Total

80 min

Servings

Level

Easy

Dairy-Free

Ingredients

2 lb Ground beef
1 tbsp Olive oil, if needed
1 large Yellow onion, diced
1 Red bell pepper, diced
1 Green bell pepper, diced
4 Garlic cloves, minced
3 tbsp Chili powder
2 tsp Ground cumin
1 tsp Smoked paprika
1 tsp Dried oregano
1/4 tsp Cayenne pepper, optional
2 tbsp Tomato paste
28 oz can Crushed tomatoes
14 1/2 oz can Diced tomatoes
15 oz can Kidney beans, drained and rinsed
15 oz can Pinto beans, drained and rinsed
1 1/2 cups Low-sodium beef broth
1 1/2 tsp Kosher salt
1/2 tsp Black pepper
1 tbsp Worcestershire sauce

Instructions

Set a Dutch oven over medium camp stove heat or a stable campfire grate.

Add ground beef. Cook while breaking it into small pieces until thoroughly browned. If the beef is very lean and begins sticking, add olive oil.

Carefully drain excessive rendered fat if necessary.

Add onion and bell peppers. Cook approximately 6–8 minutes until softened.

Add garlic and cook 30 seconds.

Add chili powder, cumin, smoked paprika, oregano, and optional cayenne. Stir constantly for approximately 30 seconds to bloom the spices.

Add tomato paste. Cook approximately 1 minute.

Add crushed tomatoes, diced tomatoes, beans, beef broth, salt, black pepper, and Worcestershire. Stir thoroughly.

Bring to a simmer. Reduce to low/moderate heat. Cover partially.

Simmer approximately 45–60 minutes, stirring every 10–15 minutes. If chili becomes too thick before the flavors develop, add a small splash of broth or water.

Taste and adjust seasoning. Serve hot with optional toppings.

Nutrition per serving

520

Calories

38g

Protein

32g

Carbs

24g

Fat

Chef's Notes & Storage

MAKE-AHEAD: The spice blend can be measured into a small container at home. CHILI THICKNESS: Campfire heat can evaporate liquid quickly. Keep extra broth or water nearby. FOOD SAFETY: Ground beef must reach at least 160°F.

Part of:Camping Meals