🍁 Why Chili Is the Ultimate Fall Comfort Food
There’s a reason chili shows up on nearly every fall menu — it’s hearty, filling, and easy to make whether you’re at home or gathered around a campfire. The rich, tomato-based broth pairs perfectly with a slice of cast iron cornbread or a handful of crunchy tortilla chips, and the slow simmer fills your campsite with that unmistakable chili aroma that means dinner’s almost ready.
Chili is also one of the most versatile dishes you can make. Mix and match proteins — try ground beef, a beef-and-pork blend, ground turkey, or even venison if you’ve got a hunter in the family. For a meatless version, go all beans or substitute lentils for the beef; it’s just as hearty. Want to spice it up? Add chopped bell peppers, fresh garlic, or a dash of smoked paprika for deeper flavor. No matter how you make it, chili adapts beautifully to whatever ingredients you have on hand.
This easy recipe can be cooked in your covered Dutch Oven over a low fire or in your crockpot plugged into camper electricity.
🧺 Ingredients
- 1 lb ground beef (85/15 recommended)
- 1 can crushed tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 can light red kidney beans (15 oz), drained
- 1 packet McCormick chili seasoning mix
- Optional: 1 Tbsp minced fresh onion or 1 tsp dehydrated onion
🔥 Directions
- Brown the beef.
Brown 1 lb of ground beef in a skillet until fully cooked, breaking it into crumbles. Drain well to remove excess fat. Time-saving tip: You can brown the beef at home before your trip and store it in a sealed container or zip-top bag in the RV fridge or cooler.
Prep your pot.
Campfire/Dutch oven: Place the Dutch oven over medium coals.
Crockpot: Set it to Low.
- Add the ingredients.
Pour the crushed tomatoes, tomato sauce, and drained kidney beans into the pot. Sprinkle the chili seasoning evenly over the top.
- Combine and cook.
Add the browned beef to the pot and stir everything together. Cover with a lid.
- Campfire/Dutch oven: Simmer gently for about 1 hour, stirring occasionally so it doesn’t scorch.
- Crockpot: Cook on Low for 3–4 hours
- Add minced fresh onion or dehydrated onion (easier for camping) for extra flavor.
- Serve and enjoy.
Spoon into bowls and top with shredded cheese, sour cream, or crushed corn chips. Perfect beside a campfire under the stars!
👩🍳 Tips from the Glamping Grannies
- This recipe doubles easily for larger groups.
- Use a mix of ground beef and sausage for extra flavor.
- We like to use Jiffy corn muffin mix to make bread as a side for our chili.
- Use a disposable liner if cooking in the crockpot.
- Don’t allow this acidic mixture to dry and adhere to your Dutch Oven walls. It will be hard to remove.
- Leftovers freeze well — reheat for quick lunches on the road or serve up chili dogs for another great meal.