Rocky Mountain Campfire Chili
Get ready to warm your soul with our hearty and flavorful Rocky Mountain Campfire Chili, the ultimate comfort food for outdoor adventures or cozy nights at home. This robust chili recipe combines tender ground beef, smoky spices like paprika and cumin, and a satisfying mix of kidney and black beans simmered to perfection in a rich tomato and beef broth base. With just 15 minutes of prep time and a one-pot cooking method, this dish is ideal for busy families or camping trips alike. The optional toppings—such as shredded cheese, sour cream, and crushed tortilla chips—let you customize each bowl to your liking, making it a crowd-pleaser for any gathering. Perfect for chilly evenings, this hearty chili brings bold, smoky flavors and a touch of warmth to your table.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 28 ounces canned diced tomatoes (undrained)
- 15 ounces canned kidney beans (drained and rinsed)
- 15 ounces canned black beans (drained and rinsed)
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- optional toppings: shredded cheese, sour cream, chopped green onions, or crushed tortilla chips
Instructions
In a large cast-iron Dutch oven or heavy-bottomed pot heated over medium-high heat, add the olive oil.
Once the oil is hot, add the ground beef. Cook until browned, about 5-7 minutes, breaking it into crumbles with a wooden spoon. Drain any excess grease if necessary.
Add the diced onion, green bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices and release their aromas.
Add the tomato paste and stir to coat the meat and vegetables. Cook for another 1-2 minutes.
Pour in the canned diced tomatoes (with their juices), beef broth, kidney beans, and black beans. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and allow the chili to simmer uncovered for 45 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
Taste the chili and adjust seasonings as desired. You can add more salt, pepper, or chili powder for extra flavor.
Serve hot with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or crushed tortilla chips.
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 7926 mg | 345% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 39.2 g | ||
| Protein | 209.9 g | 420% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 911 mg | 70% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 7074 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
