Rustic Campfire Cowboy Chili: Slow-Simmered Warmth (Print Version)

Campfire Cowboy Chili - Experience smoky, rich flavors with my personal slow-simmered recipe. Perfect for cozy nights or sharing with friends.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 140 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Hearty Base & Aromatics

01 - 2 tbsp olive oil
02 - 2 lbs ground beef (80/20 chuck)
03 - 1 large yellow onion, diced
04 - 2 bell peppers (1 red, 1 green), diced
05 - 4-5 cloves garlic, minced

→ Flavor Builders & Spices

06 - 2 tbsp chili powder
07 - 1 tbsp ground cumin
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - 1/2 tsp cayenne pepper (optional, for heat)
11 - Salt and black pepper to taste

→ Liquid Gold

12 - 6 oz can tomato paste
13 - 28 oz can crushed tomatoes
14 - 4 cups beef broth (low sodium)
15 - 14.5 oz can kidney beans, rinsed and drained
16 - 14.5 oz can black beans, rinsed and drained

→ Finishing Touches & Toppings

17 - Shredded cheddar cheese
18 - Sour cream or plain Greek yogurt
19 - Fresh cilantro, chopped
20 - Sliced green onions
21 - Sliced jalapeños (optional)

# Instructions:

01 - Okay, first things first! Grab your biggest, heaviest pot – a Dutch oven is my absolute favorite for this Campfire Cowboy Chili. Heat a splash of oil over medium-high heat. Toss in your ground beef, breaking it up with a spoon. You want a really good sear here, getting some lovely browned bits on the bottom of the pot. That's pure flavor, friends! Drain off any excess fat, but honestly, I leave a little for richness. Then, add your diced onion and bell peppers. Sauté them until they start to soften, about 5-7 minutes. You’ll smell that sweet oniony goodness filling your kitchen, and that’s when you know you’re on the right track.
02 - Now for the magic! Push your veggies and beef to one side of the pot and add your minced garlic to the cleared space. Let it sizzle for about 30 seconds until it’s fragrant – don't let it burn, that's a sad smell! Stir it into the beef and veggies. Next, sprinkle in your chili powder, cumin, and smoked paprika. Stir everything together, letting those spices toast for about a minute. This step is crucial; it really wakes up their flavors. I once rushed this, and the chili tasted flat. Don't be like me that day! You'll notice the aroma transform, becoming even richer and more complex.
03 - Add your tomato paste to the pot, stirring it into the mixture for a minute or two, letting it deepen in color. This helps to develop its flavor, giving our Campfire Cowboy Chili a robust base. Then, pour in the crushed tomatoes and beef broth. Give it all a good stir, scraping up any browned bits from the bottom of the pot – that's called fond, and it's pure gold! Bring the mixture to a gentle simmer. This is where all those individual flavors start to meld and become one harmonious, delicious chili. Oh, the smells! It’s truly intoxicating.
04 - Drain and rinse your kidney beans and black beans thoroughly. Seriously, don't skip the rinsing! Add them to the pot. Give everything another good stir. Now, reduce the heat to low, cover the pot, and let your Campfire Cowboy Chili gently simmer for at least 1.5 to 2 hours. The longer, the better, honestly. I usually stir it every 20-30 minutes to make sure nothing's sticking and all those lovely flavors are playing nicely. This is where the chili truly thickens and develops its deep, comforting character. Don't be afraid to taste and adjust seasonings along the way!
05 - After simmering, your Campfire Cowboy Chili should be thick and rich. Give it a taste. This is your moment to be the chef! Does it need more salt? A pinch of sugar to balance the acidity? A little more chili powder for extra kick? I often add a dash of hot sauce right at the end for an extra layer of flavor without too much heat. Remove the pot from the heat and let it rest for 10-15 minutes before serving. This resting period allows the flavors to settle even further, making it even more delicious.
06 - Dish out generous bowls of your glorious Campfire Cowboy Chili. This is where you can get creative with toppings! I love a big spoonful of sour cream, a sprinkle of sharp cheddar cheese, and a generous handful of fresh cilantro. Chopped green onions or sliced jalapeños are also fantastic if you like a bit of a bite. The steam rising from the bowl, the vibrant colors, the rich aroma – it’s truly a sight to behold. Enjoy this hearty, flavorful creation that’s been made with love (and maybe a few kitchen mishaps along the way!).

# Notes:

01 - Don't rush the browning of the meat; that's where the flavor magic happens for your Campfire Cowboy Chili.
02 - This chili tastes even better the next day, so it's a fantastic make-ahead meal.
03 - No ground beef? Ground turkey or even a mix of ground pork and beef works. I've tried it!
04 - A dollop of sour cream and a sprinkle of fresh cilantro really makes this Campfire Cowboy Chili sing.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - knife
04 - stirring spoon

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-40g

Back