Chili Quick and Simple


Yesterday was National Chili Day! We love chili and this chili goes together fast and easy. It would be a great meal for a Friday night after you’ve rolled into your site and set up camp. It’s also a hot, slightly spicy, hearty meal. You can get this on the picnic table in about 30 minutes, which should leave plenty of time to eat, clean up, and get started on the evening campfire.

It has nice, fresh tomato flavor with just a little kick from the green chiles and chili powder. I prefer to use petite diced tomatoes. Our protein of choice was ground beef and we chose to use kidney and black beans. We used a can of tomato sauce, but if you prefer a thicker chili, you could use tomato paste instead.

If you’re home, you could also make this in a slow cooker. Brown the meat on the stove top before adding it and the other ingredients to the slow cooker. Cook the chili on low for 6-8 hours or on high for 3-4 hours.

In camp, if you have a little more time, this would be great to start a little earlier and let it simmer for an hour or two. We made my awesome cornbread to go with it. If I wasn’t crunched for time, I would probably start the chili and then make the cornbread, which bakes for an hour, and let the chili simmer while the cornbread bakes.

For the cornbread recipe, please see my blog post: “Cookie’s Cornbread.”


For a fully loaded, awesome, rich flavor, 4-bean, slow-cook chili, please see my blog post: “Cookie’s 4 Bean Chili Con Carne.”


But if you’re looking for a tasty and fast to the picnic table meal, this one is a winner.

4-quart pot or 10-inch Dutch oven, cutting board, knife, colander, tablespoon, stirring/serving spoon.

1 pound ground beef (or protein of choice)
2 (15 ounce) cans diced tomatoes with green chiles
1 (15 ounce) can tomato sauce
2 (15 ounce) cans beans, drained and rinsed (black beans, kidney beans, pinto beans, or a combination)
1 small white onion, diced
2 tablespoons chili powder

In a large stockpot or Dutch oven, over medium-high heat, sauté the onions in a little bit of butter and then brown the ground beef, stirring frequently. Drain any excess grease. Add the remaining ingredients and stir to combine. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes or until the onion is cooked and softened to your liking. Serve with shredded cheese, chopped green onions, sour cream, cilantro, etc. Serves 4-6.

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Categories: Dutch Oven, Main Dishes, Meals in 30 Minutes, Recipes | Tags: , , , , , , , , , , , , , | Leave a comment

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