Camp Dutch Oven Chili


Excerpted from "Barbecue Biscuits and Beans" by Bill Cauble and Cliff Teinert – Bright Sky Press

Chili is great for parties-whether it’s cool outside or not. You can always freeze leftovers in various sized bags to pop in a microwave oven for a quick meal. Coarsely chopping your own steak makes a heartier chili; you can always substitute hamburger meat.

Year Round
  • Prep Time:
    20-30 mins
  • Cook Time:
    2 hrs 30 mins
  • Ready In:
    5 mins


  • 7 to 8 pounds round steak, cut into 1-inch pieces
  • 1 pound thick-sliced bacon, chopped
  • 1 tablespoon chopped fresh tarragon
  • 4 cups diced onions
  • 1/4 cup flour
  • 2 tablespoons kosher or sea salt
  • 1 tablespoon freshly ground black pepper
  • 8 cloves garlic, crushed
  • 4 large tomatoes, chopped
  • 2 tablespoons ground cumin
  • 2 tablespoons paprika
  • 8 poblano peppers, roasted, peeled and chopped
  • 4 cups beef stock

Preparation Directions

  1. Brown bacon in an 8 qt. camp Dutch oven over medium heat. Add onions before bacon is done and continue browning until onions are soft. Dip bacon and onions out.
  2. Dredge meat in flour, salt and pepper. Place in Dutch oven, stirring continuously until beef is browned. Return cooked bacon and onions to pan; add garlic. Stir and brown 2 to 3 minutes.
  3. Add ground cumin, paprika, tarragon, peppers, tomatoes, beef stock and enough water to cover completely. Bring to a boil. Cover and simmer from 2-1/2 hours or until tender, stirring occasionally, adding a little water as needed.

Suggested Cookware