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Campfire chili con carne – Trangia & Dutch oven
Outdoor

Campfire chili con carne – Trangia & Dutch oven

Outdoor chili con carne in one URL: primarily Dutch oven over coals, with Trangia method as an on-page alternative. Extra liquid against evaporation – not separate Dutch/Trangia URLs.

OutdoorCampingBBQBålGryderetOksekød
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Rate:
95 min total
4 servings
Easy

Ingredients

servings
Units

  • Meat and vegetables

    • 1.3 lb Minced beef
    • 1 stk Onion
    • 3 fed Garlic cloves
    • 1 stk Red bell pepper
    • 1 tbsp Oil

  • Beans, tomato and liquid

    • 1 dåse Kidney beans, drained
    • 1 dåse Chopped tomatoes
    • 1¼ cup Beef stock (extra for evaporation)

  • Spices

    • 1½ tsp Ground cumin
    • 1½ tsp Paprika
    • 1 tsp Chili powder
    • 1 tsp Oregano
    • 1½ tsp Salt

Instructions

  1. 1

    Method A: Dutch oven over coals

    1. Build coals – not open flame under the pot. Brown the beef in the Dutch oven. Drain fat if there is a lot.
    2. Sauté onion and pepper; stir in garlic and spices (preferably off heat). Add tomato, beans and stock. Cover and simmer 60–90 minutes. Stir along the base; add liquid as needed.
    75 min
    DutchOven
  2. 2

    Method B: Trangia (smaller batch)

    1. Scale to about half. Brown beef in the Trangia pot over a steady flame. Work in layers: veg, spices, tomato, beans and 2–2.5 dl liquid.
    2. Keep the flame moderate. Stir often so the base does not scorch. Ready when thick and the meat is cooked through – typically 40–55 minutes.
    50 min
    Trangia
  3. 3

    Season and serve

    1. Season with salt and chilli. Rest the pot off heat a moment so the sauce gathers. Eat from the pot with bread or rice if you have it.
    5 min
    Spoon

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Details

Nutrition

Calories

450kcal

Protein

32g

Fat

22g

Carbs

28g

Serving Size

400g

Dietary

Restrictions

  • Contains meat

Serving

Suggestions

  • • Eat straight from the Dutch oven or Trangia pot.

Side Pairings

  • • Pickled cucumbers for the salt

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool leftovers quickly and refrigerate up to 3 days.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze in portions up to 2 months.

Reheating

  • • Pot: Reheat in a pot over low heat with a little liquid.

Tips

Preparation

  • • Keep extra stock ready – wind dries fast.

Cooking

  • • Move the pot on hotspots. A scorched base ruins the whole pot.

Serving

  • • For vegetarian outdoor: chili sin carne on a Trangia.

Variations

Flavor

  • Add a can of corn midway for sweetness.

Method

  • For home pot: see classic chili con carne. For slow cooker: see the existing page.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.