Smoky Campfire Chili with Charred Peppers and Beans

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours

Quick Ingredients

• 1 lb (450 g) ground beef (80/20)
• 8 oz (225 g) ground pork
• 8 oz (225 g) fresh chorizo or spicy sausage, casings removed
• 3 tbsp neutral oil (canola or vegetable), divided
• 2 large poblano peppers
• 1 large red bell pepper
• 1 large yellow or white onion, diced
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) pinto beans, drained and rinsed
• 2 cups (480 ml) beef broth
• 1 cup (240 ml) dark beer or water
• 3 tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1/2 tsp ground coriander (optional)
• 1 tsp unsweetened cocoa powder or 1 tsp instant espresso (optional, for depth)

Do This

• 1. Build a medium campfire with a steady bed of coals, or heat a heavy pot over medium heat.
• 2. Char poblano and red bell peppers directly over the flame until blackened, steam in a covered bowl, peel, seed, and chop.
• 3. Brown beef, pork, and chorizo in a cast-iron Dutch oven with 1 tbsp oil; drain excess fat and set browned meat aside.
• 4. Sauté onion in remaining oil until soft, then add garlic and tomato paste; cook until fragrant and lightly browned.
• 5. Stir in chili powder, smoked paprika, cumin, oregano, salt, pepper, and optional spices; toast for 30–60 seconds.
• 6. Return meat to the pot, add charred peppers, beans, tomatoes, broth, and beer; bring to a gentle simmer.
• 7. Simmer uncovered 60–90 minutes over low heat (or a cooler area of the fire), stirring often, until thick, smoky, and deeply flavored. Adjust seasoning and serve.

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Why You’ll Love This Recipe

• Smoky, campfire-charred peppers and a blend of ground meats give this chili serious depth and rustic character.
• Thick, hearty texture with three kinds of beans that stands up on its own or over rice, potatoes, or cornbread.
• Flexible cooking: make it over an open fire in a cast-iron Dutch oven or on your home stovetop.
• Perfect make-ahead meal that tastes even better the next day, ideal for cabins, game day, or cold-weather weekends.

Grocery List

• Produce: 2 poblano peppers, 1 red bell pepper, 1 large onion, 4 cloves garlic, optional green onions and cilantro for serving, optional lime.
• Dairy: Sour cream or plain Greek yogurt, shredded sharp cheddar or Monterey Jack cheese (for topping).
• Pantry: Neutral oil, tomato paste, 1 can fire-roasted diced tomatoes, 3 cans beans (kidney, black, pinto), beef broth, dark beer (or extra broth/water), chili powder, smoked paprika, ground cumin, dried oregano, ground coriander, unsweetened cocoa powder or instant espresso (optional), salt, black pepper, optional hot sauce or crushed red pepper.

Full Ingredients

Meat & Beans

• 1 lb (450 g) ground beef, 80/20 or 85/15
• 8 oz (225 g) ground pork
• 8 oz (225 g) fresh chorizo or spicy Italian sausage, casings removed
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 can (15 oz / 425 g) pinto beans, drained and rinsed

Charred Peppers & Aromatics

• 2 large poblano peppers
• 1 large red bell pepper
• 1 large yellow or white onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 3 tbsp neutral oil (canola, vegetable, or avocado), divided

Liquids & Tomatoes

• 1 can (14.5 oz / 410 g) fire-roasted diced tomatoes, with juices
• 2 cups (480 ml) beef broth (low-sodium preferred)
• 1 cup (240 ml) dark beer (stout, porter, or amber) or additional broth/water
• 1 tbsp tomato paste

Cabin-Style Spice Blend

• 3 tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if available)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground coriander (optional, for a piney note)
• 1/4–1/2 tsp crushed red pepper flakes or cayenne (optional, to taste)
• 1 tsp unsweetened cocoa powder or 1 tsp instant espresso (optional, for smoky depth)

Optional Toppings & Serving Ideas

• Sour cream or plain Greek yogurt
• Shredded sharp cheddar, Colby Jack, or Monterey Jack cheese
• Sliced green onions
• Fresh cilantro leaves
• Lime wedges
• Crusty bread, cornbread, baked potatoes, or cooked rice for serving

Step-by-Step Instructions

Step 1: Build your fire or heat your pot

If cooking over a campfire, build a medium fire and let it burn down until you have a steady bed of glowing coals. You want a spot where the heat is roughly equivalent to medium to medium-low on a stove (about 300–350°F / 150–175°C). Place a heavy cast-iron Dutch oven (5–7 quart) over a grate or tripod so it sits a few inches above the coals.

If cooking indoors, set a large heavy pot or Dutch oven over medium heat on your stovetop. Have a lid handy, along with a long-handled spoon or spatula for stirring.

Step 2: Char the peppers for smoky flavor

Place the whole poblano peppers and red bell pepper directly over the flames or on the hot grill grate. Turn them every 1–2 minutes until the skins are blistered and blackened on all sides, 8–10 minutes total. If you are cooking indoors, you can do this over a gas burner, under a broiler on high, or in a very hot dry cast-iron skillet.

Transfer the charred peppers to a bowl and cover tightly with a plate, lid, or foil to steam for 10 minutes. This loosens the skins. When cool enough to handle, peel off the blackened skins with your fingers, remove stems and seeds, and chop the flesh into small bite-sized pieces. Set aside.

Step 3: Brown the meat blend

Add 1 tbsp of the oil to your Dutch oven. When the oil is shimmering, add the ground beef, ground pork, and chorizo or sausage. Break the meat apart with a wooden spoon and cook, stirring occasionally, until well browned and no longer pink, about 8–10 minutes.

If there is a lot of rendered fat in the pot (more than about 2 tbsp), carefully spoon off and discard the excess, leaving a thin layer to keep everything flavorful. Transfer the browned meat to a bowl, leaving any browned bits stuck to the bottom of the pot (those bits are flavor).

Step 4: Cook the aromatics and toast the cabin spices

Add the remaining 2 tbsp oil to the pot. Stir in the diced onion and cook, stirring often, until softened and starting to turn golden around the edges, 6–8 minutes. Adjust the pot’s position over the fire as needed so the onions sizzle gently without burning.

Add the minced garlic and tomato paste. Cook, stirring constantly, for 1–2 minutes, until the tomato paste darkens slightly and smells sweet and savory rather than raw.

Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, black pepper, coriander (if using), crushed red pepper or cayenne (if using), and cocoa powder or instant espresso (if using). Stir well and toast the spices for 30–60 seconds. They should become very fragrant, but do not let them burn; if they start to stick aggressively, move the pot to a cooler part of the fire or lower the heat.

Step 5: Deglaze and build the base

Pour in about 1/2 cup of the beer (or broth/water) and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Those bits dissolve into the liquid and add deep flavor. Once the bottom is mostly clean and the liquid has reduced slightly, add the fire-roasted diced tomatoes (with their juices) and the remaining beer.

Return the browned meat and any accumulated juices to the pot. Stir in the chopped charred poblano and red bell peppers. Pour in the beef broth and mix everything thoroughly. The mixture should be loose and soupy at this stage; it will thicken as it simmers.

Step 6: Add beans and slow-simmer until thick

Stir in the drained kidney beans, black beans, and pinto beans. Bring the chili up to a steady simmer. If you are using a campfire, move the pot to a slightly cooler area over the coals so it bubbles gently rather than boiling hard.

Simmer uncovered for 60–90 minutes, stirring every 10–15 minutes. Over a fire, rotate the pot occasionally so it cooks evenly and does not scorch on one side. The chili is done when it is thick, glossy, and reduced, with flavors that taste rounded and deep. If it ever gets too thick before the beans are velvety and tender, add a splash of water or broth and keep simmering. If it stays too thin, simmer a little longer, uncovered, until it reaches your preferred consistency.

Step 7: Taste, adjust, and serve

When the chili is thick and the beans and meat are very tender, taste and adjust seasoning. Add more salt, pepper, and a pinch of chili powder or smoked paprika if you want more smoke or heat. If it tastes slightly flat, a small squeeze of lime juice or a pinch of sugar can brighten it.

Ladle the chili into warm bowls. Top with shredded cheese, a dollop of sour cream or yogurt, sliced green onions, and cilantro, if desired. Serve with crusty bread, cornbread, baked potatoes, or over rice. Enjoy it steaming hot, preferably by a fire or in a cozy corner on a cold night.

Pro Tips

• Control fire heat: For campfire cooking, think “gentle simmer,” not rolling boil. Move coals or the pot as needed to keep a lazy bubble.
• Do not rush the simmer: The 60–90 minute cook is where the magic happens. Time lets the spices mellow and the sauce thicken naturally.
• Char the peppers deeply: Really blacken the skins. That smoky, slightly sweet flavor is what makes this chili taste like it came from a cabin hearth, not a quick stovetop pot.
• Adjust thickness: Too thin? Simmer uncovered a bit longer. Too thick? Stir in a splash of broth, beer, or water until it looks just right.
• Make it ahead: This chili is even better the next day as the flavors blend. It is ideal for cooking in advance of a trip or gathering.

Variations

• No-bean meat-lover’s chili: Skip the beans and add an extra 1 lb (450 g) of ground meat (beef or a mix). Reduce the broth by 1/2 cup and simmer until very thick and spoonable.
• Leaner version: Swap the beef and pork for ground turkey or chicken (93% lean), and use low-sodium broth. Add 1–2 tbsp olive oil to replace some of the richness.
• Oven “cabin” chili: After Step 5, cover the Dutch oven and transfer to a 325°F (165°C) oven for 60–75 minutes. Remove the lid for the last 15 minutes to thicken.

Storage & Make-Ahead

Let the chili cool to room temperature, then refrigerate in airtight containers for up to 4 days. The flavors actually improve after a day or two. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove over low to medium heat, adding a splash of water or broth if it has thickened too much. If you are prepping ahead for a cabin trip or camping, cook the chili at home, cool completely, pack in leakproof containers, and keep chilled. Reheat in a Dutch oven over the fire, stirring often to prevent scorching.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without toppings): about 550 calories; 32 g protein; 32 g fat; 28 g carbohydrates; 9 g fiber; 7 g sugar; 980 mg sodium. Actual values will vary based on the exact meats used, beans, broth, and toppings added.