Dutch Oven Campfire Beef Chilli

First, ensure your campfire has burned down to hot coals — this provides a steadier and more controlled heat for cooking. I advise against using green, resinous wood as it can impart a bitter taste to the chilli.

In your Dutch oven, over the campfire, cook the ground beef thoroughly. Stir occasionally to make sure all the beef gets an equal amount of heat. Adjust the Dutch oven's distance from the flame to control the heat.

Once the beef is cooked, add the chopped onions and garlic to the pot. Stir them into the meat until they become aromatic and slightly translucent — that's when you know they're done.

Next, add the drained kidney beans, diced tomatoes (with juice), chopped bell pepper, chilli powder, cumin, salt, and pepper. Stir all the ingredients together until everything is evenly distributed.

Lastly, pour the beef broth into your Dutch oven. Cover it with the lid and let the chilli simmer for about an hour or until the broth has thickened somewhat. Remember, stirring occasionally prevents sticking and burning on the bottom of the pot. Trust me, there’s nothing worse than burnt chilli smell in the wilderness!

Taste test the chilli for seasoning and adjust according to your preference. Continue to simmer for another 30 minutes.

Serve hot with fresh, crusty bread rolls. It's the perfect ending to a day of outdoor adventures!