Campfire Chili Recipes

CAMPFIRE CHILI

Campfire Chili image

This warm and hearty chili is perfect cold weather camping food.

Provided by admin

Number Of Ingredients 15

Ingredients

2 lbs Ground Beef
2 Medium Onions
1 28 oz Can Crushed Tomatoes,
1 15 oz Can Diced Tomatoes
24 oz Chicken or Beef Broth
1 Can Black or Kidney Beans
8 oz Bag of Frozen Sweet Corn
3 Tbsp Avocado Oil (for the pan)
1 Tbsp Paprika
3 Tbsp Cumin
6 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Salt
½ Tbsp Pepper
1 tsp Cayenne Pepper (optional)

Steps:

Chop onion into ½ inch pieces. Heat dutch oven over fire or grill with avocado oil in the bottom. Once hot, add ground beef and onion.
When ground beef is cook thoroughly, add all ingredients except corn.
Cook chili for at least one hour. Stir frequently to prevent sticking.
When chili has been heated thoroughly and you are almost ready to serve, add the sweet corn and bring back to a boil.
Serve chili hot with side of corn bread and toppings

CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD

Campfire Dutch Oven Chili and Cornbread image

When we go camping, we love a hearty one-pot meal that needs little prep time, minimal cook time and big payoff when it comes to flavor. With all this in mind, we set out to create a dump-and-stir chili that could be made with ingredients you'd find at even the remotest general store. To reduce the number of items you need to pack in your cooler, we kept this vegetarian. But we wouldn't be unhappy if some broken-up sausage found its way into the pot too. The cornbread layer on top makes this a full meal that everyone can customize with a variety of toppings.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

One 16-ounce jar mild salsa
One 14.5-ounce can fire-roasted diced tomatoes
One 4-ounce can mild or hot green hatch chiles
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can corn, drained (but not rinsed)
3 tablespoons chili powder
One 8.5-ounce box corn muffin mix
1 large egg
1/3 cup whole milk
Assorted toppings such as sour cream, shredded cheese, sliced jalapenos, chopped cilantro, diced avocado, sliced scallions and hot sauce, for serving

Steps:

Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.

ROCKY MOUNTAIN CAMPFIRE CHILI

Rocky Mountain Campfire Chili image

Make and share this Rocky Mountain Campfire Chili recipe from Food.com.

Provided by NELady

Categories Beans

Time 4h10m

Yield 3 quarts, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs ground beef (can substitute elk, deer, or have a mix)
2 medium yellow onions, chopped
2 garlic cloves, minced
oil
1 (16 ounce) can tomatoes, broken up
4 tablespoons tomato paste
4 ounces diced green chilies
2 pickled jalapeno peppers, chopped (optional)
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon oregano
2 (14 1/2 ounce) cans beef broth
5 cups water
1 (15 ounce) can pinto beans

Steps:

Brown mean with onions and garlic in small amount of oil. Add tomatoes, tomato paste, chilies, jalapenos, seasonings, beef broth, and water. Bring mixture to a boil. Reduce heat to low and cook 4-5 hours, stirring occasionally. Adjust seasonings, if necessary. Add beans during last 30 minutes of cooking. Serve hot in bowls with an assortment of condiments such as grated cheeses, sliced olives, pico de gallo, chopped onions, etc.

Nutrition Facts : Calories 507.2, Fat 25.5, SaturatedFat 9.1, Cholesterol 104.2, Sodium 1905.5, Carbohydrate 30.7, Fiber 9.9, Sugar 6, Protein 40.3

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