Campfire Chili

"I developed this recipe when I lived in Virginia and would go camping and fishing in the Shenandoah River. It was great because everything would be prepped at home and put in individual baggies then just start it over the campfire in the early morning and go FISHIN'! Easy and delicious!"

Prep Time

30 minutes

Cook Time

3 hours

Paired With

Main Protein



beef chuck, ground 1 pound, 2 slices, 1 cup, 1 each, 1 1/2 Tablespoons, 2, 1, 2, 1/2 cup, 2 teaspoons, 1 1/2 teaspoons, 1 Tablespoon, 1 Tablespoon, 2 Tablespoons, 1 teaspoon, 1/2 teaspoon, 2 Tablespoons, 1, 1, 2 Tablespoons, 8 cups, 1, 1 cup, 3/4 cup, 1
thick cut bacon, chopped
chopped onion
mini sweet peppers, red, yellow and orange, diced
minced garlic
serrano chilies with stems removed, minced
jalapeno with stem and seeds removed, minced
medium roma tomatoes, chopped
chili powder
ground cinnamon
espresso powder
ground cumin
dried oregano
cocoa powder
beef bouillon powder
creamy peanut butter
14.5 ounce can of diced tomatoes
8 ounce can of tomato sauce
15.5 ounce can of dark red kidney beans
shredded cheddar cheese (optional)
yogurt or sour cream (optional)
large scallion, sliced (optional


1 large scallion, sliced (optional)


Over a medium high in a 4 quart stock pot brown the beef and bacon, about 10 minutes.  Add the onions, peppers garlic, serranoes and jalapeno and cook for about 6 minutes just to sweat them. Add the tomatoes, all the spices, cocoa powder, beef bouillon, salt, diced canned tomatoes, tomato sauce, peanut butter and sugar, stir to combine.  Add the water and bring to a boil. 

Turn the heat down to low maintaining a simmer and cook uncovered approximately 3 hours.  Stir occasionally throughout but more often during the last hour.  Cook to your desired consistency then add the kidney beans to just heat through.

Serve with cheddar cheese, yogurt or sour cream and scallion slices garnish with a side of tortilla chips.  Enjoy!