ASPEN CREEK BACKCOUNTRY CAMP CHILI
Slow-Simmered Over Fire. Built for the Hungry & the Wild.
There’s something about chili over an open flame that just hits different.
Smoke in the air. Boots in the dirt. Hunger that feels earned.
This is the kind of meal that brings people quiet for a minute…
then asking for seconds.
What Makes This Chili Different
This isn’t your stovetop chili. This is built for:
Cast iron cooking over coals
Long, slow flavor development
Feeding a crew after a full day outside
It’s bold. Smoky. Hearty.
And it holds heat like a good story around the fire.
Ingredients (Serves 6–8 Hungry Campers)
Meat & Base
2 lbs ground meat
1 lb ground sausage
1 large yellow onion, diced
4 cloves garlic, minced
Beans & Tomatoes
2 cans kidney beans (drained)
1 can black beans (drained)
2 cans diced tomatoes
1 small can tomato paste
Liquids & Vegetables
2 cups beef broth
1 green bell pepper, chopped
1 red bell pepper, chopped
Seasoning Blend
2 tbsp chili powder
1 tbsp smoked paprika
1 tsp cumin
1 tsp salt & 1 tsp pepper
1 tbsp brown sugar
Gear You’ll Need
12” Dutch oven (cast iron)
Lid lifter
Charcoal or hardwood coals
Long spoon
Heat-resistant gloves
Homemade Chili
Oven Open Flames
Cooked over coals
🔥 Fire Setup
This matters more than people think.
Build a solid coal bed first
You want medium heat, not raging flames
Plan for bottom heat + light top heat
👉 Rule of thumb:
8–10 coals underneath
12–14 coals on the lid
You’re not frying. You’re building flavor slow.
🍳 Step-by-Step Campfire Method
1. Brown the Meat
Place Dutch oven over coals.
Add ground beef + sausage
Cook until browned
Drain excess grease if needed
👉 This is where flavor starts. Don’t rush it.
2. Build the Base
Add:
Onion
Garlic
Peppers
Cook until softened and fragrant.
3. Layer the Flavor
Stir in:
Chili powder
Paprika
Cumin
Salt + pepper
Let spices toast for 1–2 minutes.
👉 This wakes everything up.
4. Add the Body
Pour in:
Tomatoes
Tomato paste
Beans
Beef broth
Beer (if using)
Stir well.
5. Slow Simmer Over Coals
Cover with lid
Add coals to top
Let simmer 45–60 minutes
Stir every 10–15 minutes.
👉 If it thickens too much, add a splash of broth.
6. Final Touch
Add:
Brown sugar
Adjust salt or spice
Let it sit 5–10 minutes before serving.
This is where it settles and deepens.
🍽️ How to Serve
Serve hot, straight from the Dutch oven.
Optional toppings:
Shredded cheese
Sour cream
Chopped green onions
Cornbread on the side
Or just eat it as-is…
because it’s that good.
⚠️ Backcountry Cooking Notes
Always cook on stable ground
Keep a safe fire zone
Never leave your Dutch oven unattended
Use proper gloves when handling cast iron
This is real fire cooking. Respect it.
🧭 Pro Camp Cook Tips
Make it ahead and reheat… it’s even better
Swap beef for wild game to elevate it
Add coffee instead of beer for a deep, earthy twist
Let it simmer longer for thicker texture
🤠 Why This Recipe Matters
This isn’t just chili.
This is:
A skill
A moment
A memory your guests will talk about later
This is what separates someone who cooks…
from someone who knows how to feed people.
🔗 Want to Learn This Hands-On?
If this fires you up… just wait until you do it in person.
👉 Join one of our Dutch Oven Outfitters backcountry classes
👉 Learn how to cook like this anywhere, anytime
👉 Walk away with real skills, not just recipes
