Campfire Chilli Recipe

Here is a great camping recipe from all of us here at Majestic Oaks RV Resort to all of you camping chefs! One of the best and most iconic campfire recipes is Campfire Chili and Cornbread. It’s hearty, delicious, and perfect for a cool evening outdoors. Here’s how you can make it right by the campfire.

Campfire Chili


  • 1 lb ground beef or turkey
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1-2 tablespoons chili powder (adjust to taste)
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Olive oil or cooking oil


  1. Prep the Campfire: Get your campfire stable with a good bed of coals. Set up a grill grate over the fire if you have one.
  2. Cook the Meat: In a large pot or Dutch oven, heat a bit of oil and cook the ground meat until it’s browned. Remove the meat and set aside.
  3. Sauté Vegetables: In the same pot, add a bit more oil if needed and sauté the onions, garlic, and bell pepper until they start to soften.
  4. Combine Ingredients: Add the cooked meat back into the pot along with the beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper.
  5. Simmer the Chili: Stir everything together and let it simmer over the campfire for about 20-30 minutes, stirring occasionally. If the chili is too thick, you can add a bit of water to reach your desired consistency.
  6. Serve and Enjoy: Once the chili is cooked and the flavors have melded together, serve it hot. You can garnish it with cheese, sour cream, or green onions if desired.

Cornbread (Campfire Version)


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 egg
  • ¼ cup cooking oil or melted butter


  1. Prepare the Batter: In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, and oil or melted butter. Combine the wet and dry ingredients until just mixed.
  2. Cooking the Cornbread: Pour the batter into a greased cast-iron skillet. Cover the skillet with a lid or aluminum foil.
  3. Bake Over the Campfire: Place the skillet on the grill grate over the campfire, not directly in the flames. Cook for about 20-25 minutes or until a toothpick inserted in the center comes out clean. You can also place coals on top of the lid if using a Dutch oven to create an oven-like environment.
  4. Serving: Let the cornbread cool slightly, then cut it into wedges and serve with the chili.

Combining the smoky flavor of the campfire with the rich, hearty taste of chili and the comforting texture of cornbread creates a meal that’s not only filling but also brings warmth and joy to the camping experience.

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