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–+ servings

One-Pot Campfire Chili Recipe

This hearty chili is not only filling but also brings a comforting warmth that's much needed after a long day of riding. The best part is the ease of making it with minimal cleanup, leaving you more time to enjoy the starlit skies.
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Prep Time 10 minutes
Cook Time 30 minutes
Rehydration Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup dehydrated beans a mix of kidney, black, and pinto beans works well
  • ¼ cup tomato powder
  • ¼ cup dried onions
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper adjust based on your heat preference
  • Salt and pepper to taste
  • 4 cups water adjust depending on desired thickness
  • ½ cup jerky pieces beef or turkey, optionally chopped for easier eating
Optional for serving:
  • dehydrated shredded cheese
  • dehydrated sour cream
  • crackers

Equipment

  • 1 Campfire or portable camping stove
  • 1 Pot with a lid
  • 1 Spoon for stirring

Method
 

Prep Your Dry Mix:
  1. Before your trip, combine the dehydrated beans, tomato powder, dried onions, chili powder, cumin, garlic powder, dried oregano, cayenne pepper, salt, and pepper in a large zip-lock bag. Shake well to mix. Pack this along with your jerky (and cheese/sour cream if using) separately.
Cooking at Camp:
  1. Start your campfire or camping stove and set up a pot over the heat.
  2. Add the dry chili mix to the pot along with 4 cups of water (or enough to cover the mix by an inch). Stir well to combine.
  3. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover and let it cook, stirring occasionally to prevent sticking. The chili will need to simmer for about 20-30 minutes, or until the beans are fully rehydrated and tender.
  4. About halfway through the cooking time, add the jerky pieces to the pot. This will give them time to soften and infuse the chili with their flavor.
  5. Taste and adjust the seasoning if necessary. If the chili is too thick, you can add a bit more water to reach your desired consistency.
Serving:
  1. Once the chili is cooked and the flavors have melded together, serve hot. If you brought along dehydrated cheese or sour cream, rehydrate them according to their instructions and add them to your chili. Crackers can be a nice side for added texture.

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 20gFat: 10gFiber: 15g

Notes

  • Water Adjustment: The amount of water may need to be adjusted based on altitude and desired thickness. Start with less and add more as needed.
  • Rehydration Time: Depending on the specific dehydrated ingredients used, rehydration times may vary slightly. Beans and jerky should become tender after simmering, but extra time might be needed.
  • Spice Levels: Customize the spice levels to your preference. You can add more chili powder or include dehydrated chilies for an extra kick.
  • Storage: Ingredients should be mixed and stored in airtight bags if preparing before the trip. This makes for easy transportation and preparation.
  • Fuel Efficiency: If using a portable camp stove, be mindful of fuel usage. Cooking at a simmer helps conserve fuel.

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