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One-Skillet Camp Chili

A hearty chili made in cast iron over charcoal, perfect for cool nights and leftovers.

On a cool night at camp, nothing beats a bowl of chili. Made in a cast iron skillet over a charcoal fire, it is warm, filling and easy.

Ingredients (serves 4)

• 1 lb ground beef or sausage
• 1 onion, diced
• 1 bell pepper, diced
• 2 cans beans, drained
• 1 can diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper

At home

Dice the onion and pepper, and mix spices in a jar.

Done means done

No guessing in the dark

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At camp

1. Heat the skillet over medium coals.
2. Brown the meat and drain excess fat into a can, never onto the ground.
3. Add onion and pepper.
4. Add beans, tomatoes and spices.
5. Simmer 20 to 30 minutes, stirring occasionally.

Toppings

Cheese, sour cream, onions, hot sauce, corn chips.

Why cast iron

Heavy pans need a sturdy grill. Thin, cheap grills sag. The Slot Grill Compact is strong enough for cast iron, and the Full Size gives room for bigger pots.

Leftovers

Chill quickly and reheat for breakfast with eggs, or for chili dogs.

Camp griddle

Pancakes, eggs and smash burgers at camp

The Slot Grill Griddle (Plancha) add-on is built from the same thick carbon steel, comes in half or full griddle configurations, and flat-stacks with your Slot Grill. Grill not included.

See the griddle add-on

Choosing your skillet or pot

A 10 or 12 inch cast iron skillet with tall sides works for four servings. A small Dutch oven works too, if your grill can support it. Heavy cookware needs a heavy-duty grill; the Slot Grill is built from thick carbon steel and is strong enough for cast iron. Thin folding grills and flimsy grates can sag or tip under a full pot of chili, which is not a mess you want near a fire.

Make-ahead options

You can do almost all the work at home:

1. Brown the meat with onions and peppers at home, cool and freeze in a flat bag.
2. Combine dry spices in a small jar.
3. At camp, empty the frozen chili base into the skillet, add canned beans and tomatoes, and simmer.

This cuts camp cooking time to about 20 minutes and keeps raw meat out of the cooler entirely.

Spice blend in detail

For a pound of meat:

• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• Pinch of cayenne, to taste

Heat management for simmering

Chili wants a steady, gentle simmer, not a roaring boil. Brown meat over medium-hot coals, then reduce the heat by spreading coals thinner or sliding the skillet toward the cooler end of the grill. Stir every few minutes and scrape the bottom so nothing scorches.

If the chili gets too thick, add a splash of water. Too thin? Simmer uncovered a little longer.

Variations

• Texas-style: skip the beans and use cubed chuck, simmered longer until tender.
• White chicken chili: cooked chicken, white beans, green chiles, cumin, a splash of broth.
• Vegetarian: three kinds of beans, corn, sweet potatoes and peppers.
• Chili mac: stir in cooked pasta and cheese.

Using leftovers

• Chili dogs on day two
• Chili over grilled potatoes
• Breakfast chili with a fried egg on top
• Frito pie-style bowls with corn chips and cheese

Cleaning cast iron at camp

Scrape the skillet while warm, add water and bring it to a simmer on the grill to loosen stuck bits, pour the water out (strained, away from water sources), wipe dry and rub with a thin coat of oil. Never leave cast iron soaking overnight.

Safety

Use a heat-resistant glove when moving a full skillet; cast iron handles get very hot. Set the pan down on a stable surface, not on a wobbly camp table.

Cornbread on the side

Chili wants cornbread, and you can make it on the same grill. Use a boxed mix or a homemade dry blend packed in a bag at home.

1. Mix the batter at camp with milk or water and an egg as directed.
2. Pour into a well-buttered small cast iron skillet.
3. Cover tightly with foil or a lid.
4. Set it on the cooler side of the grill over a thin layer of coals.
5. Bake 20 to 30 minutes, checking the center with a knife or stick.
6. If the bottom browns too fast, lift the skillet onto a few rocks or a spare grate piece to raise it, or reduce the coals.

The trick is low, even heat with a cover to trap it, which turns your skillet into a small oven.

Scaling chili for a group

A pound of meat with two cans of beans feeds about four. For eight, double everything and use a larger pot, or cook two skillets side by side on a Full Size grill. Big pots of chili get very heavy; make sure the grill is level and stable before setting one down, and use two hands and gloves when moving it.

Serving station

Set out bowls of toppings so everyone can build their own:

• Shredded cheddar
• Diced onion and sliced green onions
• Sour cream or plain yogurt
• Pickled jalapeños
• Corn chips or crackers
• Lime wedges
• Hot sauce

Spice level for mixed crowds

Cook the base chili mild and let people add heat at the table. Pack a small bottle of cayenne, chili flakes or your favorite hot sauce. Kids and spice-sensitive campers stay happy, and the chili-heads can push it as far as they want.

Chili cook-off at camp

Running a friendly cook-off is a fun group activity. Each campsite makes a small batch, everyone tastes blind, and the winner gets bragging rights or out of dish duty. Agree on rules first: one pot each, a time limit, and everyone cleans their own gear.

Packing the chili kit

Keep these together in a bag in your kitchen bin:

• Spice jar with the blend
• Can opener (the most forgotten camp tool)
• Long-handled wooden spoon
• Heat-resistant gloves
• Ladle
• Lidded container for leftovers

Cool nights and comfort food

Chili is ideal for fall and winter camping, when temperatures drop quickly after sunset. A hot, protein-rich dinner helps your body stay warm through the night. After dinner, feed a few small splits into the coals where fires are allowed, and the same grill becomes a cozy fire for the evening.

Troubleshooting

• Too salty: add another can of beans or tomatoes, or a splash of water.
• Too thin: simmer uncovered or mash some beans to thicken.
• Too thick: add water or broth a little at a time.
• Scorched bottom: do not scrape it into the pot. Pour the good chili into another pot and lower the heat.
• Flat flavor: add a pinch of salt and a squeeze of lime at the end.

Food safety for leftovers

Cool leftovers quickly by spreading them in a shallow container and setting it in the cooler on ice. Reheat until steaming hot throughout. Eat within a day or two, and throw out anything that sat warm for hours.

Building flavor in layers

Great chili starts with browned meat. Don't crowd the pot; brown in batches until you see dark bits on the bottom. Those browned bits dissolve into the chili and give it depth. Add onions and peppers next and cook until soft, then toast the spices in the fat for a minute before adding tomatoes and liquid. Toasting wakes up dried spices and makes the chili taste richer than the same blend stirred in at the end.

Simmer management on charcoal

Charcoal slowly fades, so plan to add a few fresh, lit coals every 30 to 45 minutes for a long simmer. Keep the pot on the cooler side once it bubbles, and stir often, scraping the bottom. A lid or foil cover holds heat and moisture.

Chili-topped camp meals

Leftover chili makes chili dogs, chili-cheese fries in a foil pack, or chili on baked potatoes the next night.

Vegetarian chili option

Skip the meat and use three kinds of beans, diced sweet potato, corn and extra peppers. Brown the onions and spices well, add a spoonful of tomato paste and a splash of soy sauce for savory depth, and simmer until the sweet potato is tender. It's hearty enough that meat-eaters won't miss the beef, and it keeps well in the cooler for next-day lunches wrapped in tortillas.

Chili and the evening fire

After dinner, set the grate aside and feed a few small splits into the coals where wood fires are allowed. The same grill that simmered the chili becomes a warm fire for the evening.

Questions campers ask

Can I make chili on a camping grill?

Yes, in a cast iron skillet or pot over medium charcoal heat.

What do I do with grease at camp?

Pour it into a can, let it solidify, and pack it out.

How long does camp chili take?

About 30 to 40 minutes.

Flat-pack grill

Packs flat. Cooks like it means it.

Tab-and-slot steel plates, no hinges, no loose hardware to lose in the leaves. The Full Size packs to about 1.25" and the Compact to about 1". Both are strong enough for cast iron.

See the Full Size · $149.97

Compact · $89.97 $99.97
About 14 lb, 146 sq in, 1 to 3 people, packs about 1" thick.Full Size · $149.97 $159.97
About 27.6 lb, 231 sq in, family-size, packs about 1.25" thick.