Camp Chili

Camp Chili


"A favorite at hunting camp. This is a quick, one pot meal using ground beef, beans and rice. Serve with crushed red pepper flakes and hot pepper sauce on the side for individual tastes."

Ingredients 1 h 40 m {{adjustedServings}} servings 637 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 637 kcal
  • 32%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 838 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot over medium high heat, saute the ground beef for 5 minutes. Add the onions and garlic and saute for 5 to 10 more minutes.
  2. Add the pork and beans, kidney beans, tomatoes, chili powder, beer and season with salt and pepper to taste. Stir thoroughly and reduce heat to medium low.
  3. Cover and simmer for 1 to 1 1/2 hours, stirring occasionally.
  4. Cook the rice according to package directions. Serve the chili over the rice.
Tips & Tricks
Spicy Pumpkin Chili

Pumpkin puree and pumpkin pie spice do wonders for this beef and bean chili.

Debdoozie's Blue Ribbon Chili

This may be the easiest chili recipe you ever make. And it's delicious!

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Reviews 17

  1. 20 Ratings


Three cheers Peter! We loved this but I did make a few changes: First, I halved the recipe. Second, while browning the onions/garlic/beef, I added a good dash of all-season salt. Then, when it came time to add the beans/tomatoes, I omitted the kidney beans (none available) BUT I added a 15oz can of tomato sauce, and a couple good shakes of paprika and cumin. Once you let this simmer - it thickens nicely and the flavors are GREAT! We didn't serve over rice b/c we thought it was great w/out it BUT we did sprinkle some sharp cheddar cheese over our bowls to melt. Great recipe and with the small changes I made - I will definately make this again...esspecially at our cabin this fall! Good & hearty! Thanks!


Added some seasonings for personal preference and stopped short of adding the rice. Good flavor.


I love this recipe - simple, and versatile: witness the variations mentioned in various reviews here. It produces a rich and thick chili, with just the right flavor that you can spice up - or not - according to your taste. For me, it's great as is. It's also great when I decide to spice it up and make it hot with some hot sauce and hot pepper flakes. It's a great treat that can be adapted to anyone's taste. Bravo! I love it and encourage everyone to try it!