Nothing says fall quite like a warm bowl of chili. We’ve got 5 Dutch oven recipes you need for your next campfire.
Chili simmered over a fire in a Dutch oven is quintessential camping grub. It’s simple, hearty, and perfect for crisper evenings around the campfire. Chili is also an easily adaptable recipe; if you know the basic methodology, you can make a great pot with ingredients on hand.
What You’ll Need
You simply need a large Dutch oven. An 8- to 10-quart pot with a tight fitting lid is perfect for a large batch of chili that feeds up to eight people.
You can cook your chili over the propane flame of a camp stove, but for real chuckwagon authenticity, cook your chili over an open fire. To do so, make sure your campfire is equipped with an adjustable grate. Many campgrounds supply these, but you can be prepared with your own portable grate. Or invest in a Dutch oven tripod that allows you to hang your pot over an open flame using an adjustable chain.
How to Make Dutch Oven Chili
Use this basic method for making dozens of chili variations.
BROWN MEAT
- Add a bit of oil to your Dutch oven and place the pot over medium-high heat.
- Add meat to the pot and cook until browned. Crowding the pan will result in steaming instead of browning so brown in several batches to prevent this.
- Remove from the pot in a large bowl.
SWEAT AROMATIC VEGETABLES
- Add aromatic vegetables to the pot with a big pinch of salt.
- Cook until the vegetables are softened and onions are starting to turn translucent.
- Add the browned meat back to the pot.
STIR IN SPICES
- Add spices and stir to combine. Cook to toast the spices for a minute or so.
ADD LIQUID AND SIMMER
- Add liquid ingredients like broth, beer, and tomatoes. Stir.
- Bring the chili to a simmer.
- Cover and cook until the meat is tender—45 minutes to several hours depending on the cut of meat you are using. Stir occasionally.
FINAL ADD-INS
- Stir in final additions like canned beans, corn, or fresh herbs.
SERVE
- Garnish with your favorite toppings and serve.
Dutch Oven Chili Recipes
You can use the method above to make the variations listed below. These recipes are built to serve six to eight hungry campers, so adjust accordingly.
Classic Beef Chili
Simmer time: 1 hour
This is a classic beef and bean chili, but swap in your favorite ground meat and choice of canned beans to customize. Tweak the spice level to your taste by adjusting the amount of jalapeno peppers and cayenne pepper.
BROWN MEAT
- 1 tablespoon canola oil (or other neutral oil like vegetable or light olive oil)
- 3 pounds ground beef
SWEAT AROMATIC VEGETABLES
- 1 tablespoon kosher salt
- ½ large onion, diced small
- 2 large red bell peppers, seeds removed and diced small
- 4 poblano peppers, seeds removed and diced small
- 1 to 2 jalapeno peppers, seeds and membranes removed and diced small
- 3 cloves garlic, minced
STIR IN SPICES
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ½ tablespoon smoked Spanish paprika
- ½ tablespoon dried thyme
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper, optional
ADD LIQUID AND SIMMER
- One 15-ounce can diced tomatoes
- 2 cups beef or chicken stock
FINAL ADD-INS
- Two 15-ounce cans of pinto beans, drained
GARNISHES
- Shredded cheddar cheese
- Sour cream
- Scallions, thinly sliced
- Cilantro, roughly chopped
Pork Chili Verde
Simmer time: 2 to 3 hours
Chili verde is flavored with salsa verde—a green salsa made from tomatillos and spicy green peppers. This recipe uses cubed pork shoulder and takes about 2 to 3 hours to slow cook.
BROWN MEAT
- 1 tablespoon canola oil (or other neutral oil like vegetable or light olive oil)
- 3 pounds pork shoulder, cut into 1.5- to 2-inch chunks
SWEAT AROMATIC VEGETABLES
- 1 tablespoon kosher salt
- ½ large onion, diced small
- 2 large green peppers, diced small
- 3 cloves garlic, minced
STIR IN SPICES
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
ADD LIQUID AND SIMMER
- 32 ounces of jarred salsa verde (or pre-made recipe)
GARNISHES
- Sour cream
- Lime wedges
- Scallions, thinly sliced
- Cilantro, roughly chopped
Chipotle Chicken Chili
Simmer time: 1 hour
This chili gets a smoky and spicy flavor from the canned chipotle peppers which are processed with a flavorful adobo sauce.
BROWN MEAT
- 1 tablespoon canola oil (or other neutral oil, like vegetable or light olive oil)
- 3 pounds boneless, skinless chicken thighs
SWEAT AROMATIC VEGETABLES
- 1 tablespoon kosher salt
- ½ large onion, diced small
- 2 large red bell peppers, seeds removed and diced small
- 3 cloves garlic, minced
STIR IN SPICES
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoon ancho chili powder
- 1 teaspoon garlic powder
- 3 canned chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the chipotle peppers can)
ADD LIQUID AND SIMMER
- One 15-ounce can diced tomatoes
- 1 pint Mexican lager (or 16-ounce chicken stock)
FINAL ADD-INS
- Two 15-ounce cans small red kidney beans, drained
GARNISHES
- Shredded Jack cheese
- Sour cream
- Red onion, finely diced
Turkey Taco Chili
Simmer time: 1 hour
Take a shortcut with this chili and use taco seasoning packets in lieu of a slew of spices. This chili is a nod to the tasty but not-so-authentic tacos of my childhood—the corn chip garnish is a must.
BROWN MEAT
- 1 tablespoon canola oil (or other neutral oil like vegetable or light olive oil)
- 3 pounds ground, dark meat turkey
SWEAT AROMATIC VEGETABLES
- 1 tablespoon kosher salt
- ½ large onion, diced small
- 2 large red bell peppers, seeds removed and diced small
- 1 jalapeno pepper, diced small
- 3 cloves garlic, minced
STIR IN SPICES
- 2.5 ounces taco seasoning, equal to about 2 standard-sized packets
ADD LIQUID AND SIMMER
- One 15-ounce jar of salsa
- 1 pint Mexican lager (or 16 ounces chicken stock)
FINAL ADD-INS
- Two 15-ounce cans pinto beans
GARNISHES
- Guacamole
- Sour cream
- Corn chips
Vegan Bean and Barley Chili
Simmer time: 45 minutes
In this meatless recipe, there’s no browning meat step. Add the barley with the liquid ingredients, stir, and simmer for about 45 minutes or until the barley is tender. Then, add the final additions. This chili is so hearty that even non-vegans are sure to be satisfied.
SWEAT AROMATIC VEGETABLES
- 1 tablespoon canola oil (or other neutral oil, like vegetable or light olive oil)
- 1 tablespoon kosher salt
- ½ large onion, diced small
- 2 large red bell peppers, seeds removed and diced small
- 3 cloves garlic, minced
STIR IN SPICES
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- ½ tablespoon smoked Spanish paprika
- ½ tablespoon dried thyme
- 1 teaspoon garlic powder
- 3 canned chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the chipotle peppers can)
ADD LIQUID AND SIMMER
- 1 cup pearled barley
- 3 cups vegetable broth
- 1 pint Mexican lager
- One 28-ounce can crushed tomatoes
FINAL ADD-INS
- Two 15-ounce cans kidney beans
- 2 cups corn kernels, fresh or frozen
GARNISHES
- Cilantro
- Scallions
