Go Back
–+ servings
Spoon with bite hovering over white bowl filled with campfire chili.
Print Recipe
No ratings yet

Campfire Chili

This rich, hearty Campfire Chili is loaded with black beans, kidney beans, savory salt pork, and the perfect blend of spices, making it a chili everyone will love. A touch of coffee adds depth to every spoonful and makes this chili a first-place-worthy addition to any table!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Dish, Soup
Cuisine: American
Keyword: campfire, chili
Servings: 8 servings
Author: Joshua Boquist

Equipment

Ingredients

Chili Base and Seasonings

  • 8 ounces salt pork rind removed, diced into small pieces
  • 2 cans black beans 15oz cans, drained and rinsed
  • 2 cans kidney beans 15oz cans, drained and rinsed
  • 1 large onion yellow or white, diced
  • 1 large green bell pepper diced
  • 6 cloves garlic minced
  • 2 cans diced tomatoes 14.5oz cans
  • 2 tablespoons tomato paste
  • 2 cups beef stock plus more as needed
  • 1 packet Starbucks VIA Pike Place Roast instant coffee unflavored
  • 2 tablespoons ancho chile powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano preferably Mexican oregano
  • ½ teaspoon ground black pepper
  • ½ can chipotle peppers in adobo sauce about 3½ ounces, peppers chopped; include half of the adobo sauce from the can
  • ½ teaspoon kosher salt

Optional Toppings

  • shredded cheddar cheese optional, for serving
  • sour cream optional, for serving
  • sliced green onions or diced white onion optional, for serving

Instructions

  • Start a wood fire and let it burn down until you have a bed of hot coals with some steady flames. Secure a sturdy grill grate over the fire and position the Dutch oven over moderate heat. Leave room to add wood and move the pot to a cooler area as needed.
    A covered Dutch oven rests on a grill grate above a wood fire.
  • Add the diced salt pork to the Dutch oven and cook, stirring frequently, until the fat renders and the pieces begin to turn golden. If it starts browning too quickly, move the pot farther from the heat. Spoon off excess fat, leaving about 2 tablespoons in the pot along with the pork.
    Diced salt pork cooks in a Dutch oven with a wooden spoon.
  • Add the diced onion and bell pepper. Cook for 5 to 7 minutes, stirring often, until softened and the onion turns translucent.
    Diced red bell pepper is added to a Dutch oven over the fire.
  • Stir in the garlic and cook for about 1 minute, until fragrant.
    Minced garlic is added to the vegetables in a Dutch oven over a campfire.
  • Stir in the tomato paste and cook for 1 to 2 minutes. Add the ancho chile powder, cumin, smoked paprika, oregano, black pepper, kosher salt, and the packet of Starbucks VIA instant coffee. Stir for about 30 seconds, just until fragrant, keeping the pot away from intense flames so the spices do not scorch.
    Spices are poured into a Dutch oven of campfire chili.
  • Pour in the beef stock and scrape up the browned bits from the bottom.
    Beef stock is poured into a Dutch oven of campfire chili.
  • Stir in the diced tomatoes with their juices, black beans, kidney beans, and chopped chipotle peppers with their adobo sauce,
    Canned diced tomatoes are poured into a Dutch oven with beans.
  • Bring the chili to a gentle simmer, then adjust the pot’s position or the fire to maintain occasional bubbles rather than a rolling boil. Partially cover and simmer for about 45 to 60 minutes, until the salt pork is tender and the flavors come together. Continue cooking as needed until the pork is tender.
  • Stir every 5 to 10 minutes, scraping along the bottom and corners to prevent sticking. Add more stock, about ¼ cup at a time, if the chili gets too thick. If it is too thin, leave the lid off toward the end and simmer until it reaches your preferred consistency.
  • Remove the Dutch oven from the heat and let the chili rest for 5 to 10 minutes. Serve with shredded cheddar, sour cream, and sliced green onions or diced white onion.

Notes

Salt Pork

Use it for richness. Salt pork is much fattier and saltier than brisket. Stick with the amount listed and spoon off excess rendered fat, leaving about 2 tablespoons for the vegetables.

Managing the Fire

Keep a cooler spot available. Move the Dutch oven away from strong flames if the chili starts boiling hard or catching on the bottom. Stir every 5 to 10 minutes and add stock as needed. Use heat-resistant gloves when handling the pot or lid.

Coffee and Chipotle Peppers

Use plain instant coffee. One packet of unflavored Starbucks VIA adds depth without adding more liquid. Avoid sweetened coffee mixes.
Check the spice labels. Use pure ancho chile powder. A generic chili seasoning blend can contain salt and other spices that change the balance.
Use half a standard can. This recipe uses ½ of a 7-ounce can of chipotle peppers in adobo sauce, about 3½ ounces. Chop the peppers and include half of the sauce from the can. Add them with the tomatoes and stock, not with the dry spices. For a milder chili, start with less and add more to taste.

Timing and Yield

Let tenderness guide you. The simmer usually takes 45 to 60 minutes, but the fire and the size of the salt pork pieces affect timing. Allow additional time to establish the fire. This batch makes approximately 6 to 8 servings, depending on portion size.

Nutrition

Calories: 437kcal | Carbohydrates: 42g | Protein: 16g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 24mg | Sodium: 1105mg | Potassium: 987mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 30mg | Calcium: 104mg | Iron: 6mg