🌶️ Campfire Dutch-Oven Chili

Ingredients

• 1½ lb Ground beef, 85% lean
• 1 Yellow onion, chopped
• 1 Green bell pepper, chopped
• 2 can Kidney beans (canned), drained
• 2 can Diced tomatoes
• 1 can Tomato sauce
• 3 tbsp Chili powder
• 2 tsp Ground cumin
• 1 tsp Garlic powder
• 1 tsp Table salt
• 1 tbsp Vegetable oil (soybean)
• 1 cup Shredded cheddar, shredded, for serving (optional)

Nutrition

Steps

You’ll need: 12-inch cast-iron Dutch oven or large pot, long-handled spoon, heat-proof gloves, lid lifter, can opener, food thermometer.

1. At home, chop the onion and pepper and mix the spices in a small bag. Keep the raw meat in the cooler at 40°F or below, sealed and packed below ready-to-eat food, until it goes on the fire (USDA).
2. Set the Dutch oven on a grate over the fire (or a camp stove over medium-high heat) and add the oil. Brown the beef with the onion and pepper, breaking it up, 8 to 10 minutes, until no pink remains and it reads 160°F (USDA). Spoon off extra fat into a can to pack out.
3. Stir in the spices, then the beans, tomatoes and tomato sauce.
4. Bring to a simmer, then move the pot to a cooler part of the grate (or turn the stove to low). Cover and simmer 30 to 40 minutes, stirring every 10 minutes so it doesn’t catch on the bottom.
5. Serve with cheese, over walking-taco chips or with bannock.

🌡 Safe temperaturesGround beef 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.