Skip to content

Prep Time 15 minutes,

Cook Time 30 minutes

Hearty Campfire Chili

A quick version of chili, complete with all the spices and flavors you love and a little bit of unexpected sweetness.


2 lbs ground sirloin (or 90/10 ground beef)
1 T olive oil
1 cup diced onions
3 stalks celery, chopped
1/4 cup chopped green bell pepper
1 can (46 oz) tomato juice
2 cans (15 oz ea) diced tomatoes with green chili peppers, undrained
2 T chili powder
2 tsp ground cumin
2 tsp salt
1 tsp brown sugar
1/4 tsp ground cayenne pepper
2 cups canned red kidney beans, drained and rinsed
Shredded Cheddar cheese (optional)



Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes until beef is evenly browned, is no longer pink and internal temperature reaches 160° F on a meat thermometer. Set aside.

Add oil in large saucepan.

Over medium heat, add onion, celery and green pepper and cook until vegetables are tender and onions are translucent.

Add ground beef, tomato juice, diced tomatoes, chili powder, cumin, salt, brown sugar and cayenne pepper.

Bring to a boil.

Reduce heat to medium and cook for 15 minutes.

Add kidney beans. Simmer for an additional 15 minutes.

Serve with shredded cheese if desired.

All recipes serve 4 to 6 servings, unless otherwise noted. Please verify the status of all gluten-free, nut-free, dairy-free, soy-free, vegan, vegetarian and kosher products before consumption for your protection. Cargill does not make any claims to any recipes included on this website. This website provides general information, however, it is not intended for any medical application, including, but not limited to diagnosis, or treatment of any health condition. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Cargill assumes no liability for any recommendations, suggestions, information, menus or recipes. Cargill accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.