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Campfire Chilli

1h 15m Total time
15m Prep
6 Serves
easy
GF Gluten-Free

About

This is our go-anywhere chilli: robust, smoky, and built almost entirely from tins and jars. It's designed for campfire cooking but works just as well on a home hob. The secret is a splash of dark chocolate and a long simmer to meld the spices. It freezes beautifully, making it perfect for batch cooking before a trip.

Method

  1. Heat the oil in a large, heavy-bottomed pot (a cast-iron Dutch oven is ideal for campfire use). Add the diced onion and cook over medium heat for 5 minutes until softened.
  2. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
  3. Tip in the beef mince, breaking it up with a wooden spoon. Brown the meat thoroughly — about 5–6 minutes. If there's excess fat, spoon most of it out, leaving a little for flavour.
  4. Stir in the tomato purée, cumin, smoked paprika, coriander, oregano, and cayenne. Cook for 2 minutes to toast the spices and coat the meat evenly.
  5. Pour in the chopped tomatoes, stock, kidney beans, and black beans. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  6. Add the brown sugar and dark chocolate pieces. Stir until the chocolate melts into the sauce, giving it a rich, glossy finish.
  7. Simmer gently for 30–40 minutes with the lid partially on, stirring occasionally. The sauce should thicken and the flavours meld. If it gets too dry, add a splash more stock.
  8. Season with salt, pepper, and the lime juice. Taste and adjust — you may want more cayenne for heat or a pinch more sugar to balance the acidity.
  9. Serve hot, topped with sour cream, grated cheese, chopped coriander, or sliced jalapeños. It's excellent with flatbreads, rice, or simply on its own.

Notes

  • For campfire cooking: use a tripod or place the pot on a grill over glowing embers (not roaring flames). The gentle heat is perfect for the long simmer.
  • Vegetarian version: swap beef mince for 2 tins of green lentils (drained) and use vegetable stock. Add an extra tin of beans for bulk.
  • Batch cook: let the chilli cool completely, then freeze in portions. It keeps in the freezer for up to 3 months and reheats beautifully.
  • The dark chocolate is traditional in authentic chilli con carne — it adds depth rather than sweetness. Don't skip it!