Kathy Hirdler's Fire Camp Chili Con Carne with Beans

Warm up your next outdoor adventure or cozy night in with *Kathy Hirdler's Fire Camp Chili Con Carne with Beans*, a hearty, flavor-packed dish that brings smoky, spicy comfort to any table. This recipe combines tender ground beef, robust spices like smoked paprika and chipotle peppers in adobo, and the earthy richness of fire-roasted tomatoes for a chili that’s bursting with bold, campfire-inspired flavor. Kidney and black beans add a satisfying heartiness, while a simmering blend of beef broth and tomato paste creates a perfectly thick, savory base. Quick to prepare yet slow-simmered to perfection, this chili is ideal for feeding a crowd, served with optional toppings like shredded cheddar, sour cream, and fresh cilantro. Whether gathered around a fire pit or nestled in your kitchen, this classic chili recipe is sure to impress. Perfect for those craving smoky chili recipes or one-pot comfort food!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 pounds ground beef
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 tablespoons chili powder
• 2 teaspoons dried oregano
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 15-ounce cans fire-roasted diced tomatoes
• 3 tablespoons tomato paste
• 2 cups beef broth
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 2 peppers chipotle peppers in adobo sauce, chopped
• 0.25 cup fresh cilantro, chopped (optional garnish)
• 0.5 cup sour cream (optional topping)
• 0.5 cup shredded cheddar cheese (optional topping)

Directions

Step 1

Heat a Dutch oven or large pot over medium-high heat. Add the olive oil and warm until shimmering.

Step 2

Add the diced onion to the pot and sauté for 5–6 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Step 3

Add the ground beef to the pot. Cook until browned, breaking it into small crumbles with a spoon, about 8–10 minutes. Drain off excess fat if necessary.

Step 4

Stir in the ground cumin, chili powder, paprika, smoked paprika, dried oregano, salt, and black pepper. Mix well, coating the beef evenly with the spices.

Step 5

Add the fire-roasted diced tomatoes, tomato paste, and chipotle peppers in adobo sauce. Stir to combine.

Step 6

Pour in the beef broth and bring the mixture to a gentle boil.

Step 7

Reduce the heat to low, cover, and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 8

After 45 minutes, add the kidney beans and black beans to the pot. Stir thoroughly and simmer uncovered for an additional 20–30 minutes, allowing the chili to thicken.

Step 9

Taste and adjust seasoning with additional salt or chili powder, if desired.

Step 10

Serve hot, garnished with chopped fresh cilantro, sour cream, and shredded cheddar cheese, if desired. Enjoy around the campfire or at your kitchen table!

Nutrition Facts

Serving size	(3614.6g)

Amount per serving	% Daily Value*
Calories	3970.7

Total Fat 234.5g	0%
Saturated Fat 94.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 762.3mg	0%
Sodium 8975.2mg	0%
Total Carbohydrate 242.7g	0%
Dietary Fiber 77.0g	0%
Total Sugars 47.4g
Protein 222.8g	0%

Vitamin D 12IU	0%
Calcium 1274.2mg	0%
Iron 48.3mg	0%
Potassium 7561.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 22.4%

Carbs: 24.4%