Hearty Campfire Chili
Hearty Campfire Chili
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, any color, diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 28-ounce can diced tomatoes, undrained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 1/2 cups beef broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- 4 pieces cornbread
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
⏱️ 10 min
- 2
Add diced onion, minced garlic, and diced bell pepper to the pot. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, and beef broth. Stir to combine.
⏱️ 3 min
- 5
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld.
⏱️ 30 min
- 6
Season with salt and black pepper to taste. Ladle the hearty campfire chili into bowls and serve hot. Garnish with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro, if desired. Serve with cornbread on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Campfire Chili
For the Chili
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, any color, diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 28-ounce can diced tomatoes, undrained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can black beans, rinsed and drained
- 1 1/2 cups beef broth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- 4 pieces cornbread
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
⏱️ 10 min - 2
Add diced onion, minced garlic, and diced bell pepper to the pot. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in chili powder, cumin, smoked paprika, and dried oregano. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, and beef broth. Stir to combine.
⏱️ 3 min - 5
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally. The longer it simmers, the more the flavors will meld.
⏱️ 30 min - 6
Season with salt and black pepper to taste. Ladle the hearty campfire chili into bowls and serve hot. Garnish with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro, if desired. Serve with cornbread on the side.
⏱️ 4 min