Smoky Campfire Chili

A Cozy Campground Classic with a Little More Swagger

Your original one-pot chili was already quick, easy and perfect for chilly campground nights. This updated version keeps that same simple one-pot spirit, but adds fire-roasted tomatoes, smoked paprika, Worcestershire and a little extra depth so it tastes like it simmered all afternoon even though it didn’t. Finish it with cheddar, sour cream and crunchy corn chips and suddenly basic chili has grown up a little.

Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

For the Chili

• 1 Tbsp butter or olive oil
• 1 small white or yellow onion, diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1½ lbs lean ground beef
• 2 Tbsp tomato paste
• 2 (15 oz) cans fire-roasted diced tomatoes, with juices
• 2 (15 oz) cans red kidney beans, drained and rinsed
• 1 cup beef broth
• 2 Tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 Tbsp Worcestershire sauce
• ½ tsp kosher salt
• ¼ tsp black pepper

For Topping

• Shredded sharp cheddar
• Sour cream
• Sliced jalapeños
• Chopped green onions
• Crushed corn chips
• Fresh cilantro, optional

Directions

1️⃣ Start the Flavor Base

Heat butter in a large Dutch oven or heavy pot over medium-high heat.

Add onion and jalapeño and cook for 3–4 minutes until the onion begins to soften.

Stir in the garlic and cook for another 30 seconds.

2️⃣ Brown the Beef

Add the ground beef and cook for 6–8 minutes, breaking it into irregular crumbles as it browns.

Drain excess grease if necessary.

3️⃣ Wake Up the Seasonings

Stir in the tomato paste, chili powder, smoked paprika, cumin, garlic powder, salt and pepper.

Cook for about 1 minute, stirring constantly.

This little extra step lets the tomato paste caramelize slightly and wakes up all those spices before the liquid goes in.

4️⃣ Build the Chili

Add the fire-roasted tomatoes, kidney beans, beef broth and Worcestershire sauce.

Stir everything together and bring to a gentle boil.

5️⃣ Let It Simmer

Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally.

The chili should thicken slightly while all those smoky flavors come together.

If you like your chili thicker, let it simmer a few minutes longer.

6️⃣ Load It Up

Spoon the chili into bowls and pile on shredded cheddar, sour cream, jalapeños, green onions and crunchy corn chips.

Then take it outside, sit by the fire and pretend you spent hours making dinner. We won’t tell anybody. 😂

RVD Signature Twists

• Cowboy Chili – Add crispy chopped bacon and swap one can of kidney beans for pinto beans.
• Campfire Beer Chili – Replace ½ cup of the beef broth with a dark lager or amber beer for extra depth.
• Southwest Heat – Add a can of diced green chiles and finish with Pepper Jack cheese.
• Deep & Smoky – Add ¼ cup strong brewed coffee for a deeper, richer flavor. It won’t taste like coffee—it just makes the beef taste beefier.
• Three-Bean Version – Use kidney beans, black beans and pinto beans for a heartier chili with more texture.

RV-Friendly Notes

✔ One pot
✔ Stovetop or camp stove friendly
✔ Easy cleanup
✔ Ready in about 40 minutes
✔ Great make-ahead meal
✔ Reheats beautifully
✔ Easy to double for a crowd
✔ Toppings can be prepped ahead

Estimated Nutrition

Per Serving — Serves 6

Calories: ~420
Protein: ~32g
Carbohydrates: ~31g
Fat: ~18g
Fiber: ~8g
Sugar: ~7g

Nutrition will vary depending on beef, beans and toppings used.

❤️ Why RVers Love It

This is the kind of recipe that earns a permanent spot in the campground rotation. It still has the simplicity of your original one-pot chili, but the fire-roasted tomatoes, smoked paprika and Worcestershire give it a richer, smokier flavor that feels far more interesting than the amount of effort involved. One pot, easy cleanup and a bowl that practically demands to be eaten next to a campfire.