One-Pot Camp Chili

One-pot chili is the foundation of camping meals. It feeds a crowd, requires minimal gear, and tastes better the longer it simmers. Everything happens in a single pot, which means one thing to wash and plenty of time to sit around the fire.

Stats

• Serves: 4-6 people
• Prep: 10 minutes at camp
• Cook: 35-45 minutes
• Gear: 6-quart pot, camp stove or hanging tripod, one spoon

Ingredients

• 1 lb ground beef or 1.5 lbs cubed stew meat
• 1 medium onion, diced — or bring pre-diced at home
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne (optional, for heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Two 15-oz cans kidney beans, drained
• Two 15-oz cans diced tomatoes
• One 6-oz can tomato paste
• 1/2 cup beef broth or water

At Home (Prep)

Combine chili powder, cumin, garlic powder, paprika, cayenne, salt, and pepper in a small zip-lock bag. Dice the onion before you leave and store it in a container. Drain the canned beans and tomatoes at home, then repack them in zip-locks or containers to save weight and space. Transfer tomato paste into a small container.

At Camp

1. Heat your pot over medium-high heat on a camp stove or directly over flames. If using ground beef, brown it for 5-7 minutes, breaking it apart as it cooks. If using stew meat, brown all sides for 3-4 minutes and skip to the next step.
2. Add the diced onion to the meat and cook for 2 minutes until softened.
3. Sprinkle in the spice mixture and stir constantly for 1 minute to toast the spices.
4. Add the drained kidney beans, diced tomatoes, tomato paste, and broth. Stir well to combine.
5. Bring to a simmer and reduce heat to medium-low. Let it cook for 30-40 minutes, stirring occasionally. The longer it simmers, the better the flavors develop.

Tips

Substitutions: Can't find kidney beans. Use black beans, pinto beans, or skip them entirely for a brothier chili. No ground beef. Diced chicken or cubed ham work fine, though cooking time may adjust. No camp stove. Hang your pot 12 inches above coals using a tripod and chain — adjust the height to control temperature.

Make it thicker: If your chili is too watery after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. Simmer for 2 more minutes.

Serving: Serve with crushed saltines, shredded cheese (if you have a cooler), or fresh onion. Leftovers reheat easily over the fire the next day and actually improve in flavor.