🌶️ Campfire Chili Bubba’s Way

Ain’t nothin’ hits the spot after a long day of fishin’, ridin’, or sittin’ ‘round the fire like a bowl of Bubba’s Campfire Chili. It’s hearty, smoky, and full of that down-home flavor you only get from cookin’ slow and easy under the open sky.

This here chili’s got a little kick, a lotta meat, and plenty of love stirred in — ‘cause that’s the secret ingredient Grandma always swore by.

🥘 Ingredients

2 lbs ground beef (or a mix of beef and sausage if you’re feelin’ wild)
1 large onion, diced
1 green bell pepper, chopped
3 cloves garlic, minced
2 (15 oz) cans kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
2 (15 oz) cans diced tomatoes
1 (8 oz) can tomato sauce
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
Optional: a dash of cayenne or hot sauce if you like it to bite back
1 tablespoon olive oil or bacon grease (for extra flavor)
Optional: shredded cheddar, sour cream, or green onions for toppin’

🔥 Directions

Step 1: Get That Fire Goin’

Build yourself a nice campfire and let it burn down ‘til you’ve got a good bed of hot coals. Set your cast iron Dutch oven or big ol’ skillet right on the grate. If you’re doin’ this in the kitchen, just fire up your stovetop — Bubba won’t judge.

Step 2: Brown That Meat

Pour in the olive oil (or that bacon grease if you’re feelin’ fancy). Add the ground beef and cook it up ‘til it’s brown and crumbly. You’ll smell that sweet sizzle — that’s when you know things are goin’ right.

Step 3: Toss in the Veggies

Add in the onion, bell pepper, and garlic. Stir ‘em up and let ‘em cook ‘til they’re soft and smellin’ like heaven’s kitchen.

Step 4: Build the Flavor

Pour in your diced tomatoes, tomato sauce, beans, and all them seasonings — chili powder, paprika, cumin, salt, and pepper. Give it a good stir, and watch that color turn deep and rich.

Step 5: Simmer Slow

Now, this is where the magic happens. Move your pot to a cooler part of the fire so it’s just bubblin’ a little. Cover it and let it cook low and slow for about 45 minutes to an hour. Stir every so often so it don’t stick, and enjoy the smell driftin’ through camp.

Step 6: Serve It Bubba-Style

Spoon it up into bowls, top it with shredded cheese, a dollop of sour cream, and a few green onions if you’ve got ‘em. Eat it with a hunk of cornbread or some crackers, and don’t be shy about seconds.

🪵 Bubba’s Tips

No beans kinda guy? Leave ‘em out — ain’t nobody gonna fuss.
Want it thicker? Simmer longer ‘til it’s good and hearty.
Too spicy for the young’uns? Add a spoonful of brown sugar — it’ll tame that fire.

🧊 Storage

If you somehow have leftovers (which I doubt), let it cool, then store in an airtight container. Keeps 3–4 days in the cooler or fridge, or freeze for up to 2 months.

❤️ Bubba’s Final Word

“Now that’s chili with some backbone, folks — simple, smoky, and guaranteed to warm you from your belly to your boots. Make it once, and you’ll be packin’ it for every camp trip from here on out.”