Papa Funk's Campfire Chili – The Ultimate Smoky Dutch Oven Campfire Chili Recipe
Papa Funk's Campfire Chili is a hearty one-pot meal packed with bold flavors and wholesome ingredients. Slow cooking allows every spice to blend beautifully with the meat and vegetables. The recipe is simple enough for beginners while satisfying experienced outdoor cooks. It serves a crowd and stores well for leftovers. Every bowl offers comforting warmth and smoky goodness. Therefore, it deserves a place in every camper's recipe collection.
Ingredients
- 2 pounds ground beef
- 2 tablespoons vegetable oil
- 2 large onions, diced
- 4 garlic cloves, minced
- 2 green bell peppers, chopped
- 2 cans pinto beans, drained
- 2 cans diced tomatoes
- 1 can tomato sauce
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 cup beef broth
Instructions
- Heat oil in a Dutch oven over the campfire. Add ground beef and cook until browned. Drain excess grease if necessary.
- Add onions, garlic, and bell peppers. Stir frequently until the vegetables become soft.
- Mix in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for two minutes.
- Add tomatoes, tomato sauce, tomato paste, beans, and beef broth. Stir everything thoroughly.
- Cover the Dutch oven. Let the chili simmer over low campfire heat for 90 minutes. Stir occasionally to prevent sticking.
- Ladle into bowls and garnish with your favorite toppings. Serve alongside cornbread, biscuits, or toasted bread.
Notes
- Dutch ovens produce the best campfire flavor.
- Lean beef reduces excess grease.
- Fresh garlic enhances the overall taste.
- Low heat prevents burning.
- Stir every 20 minutes.
- Add more broth for thinner chili.
- Leftovers taste even better the next day.
- Freeze portions for future camping trips.