Chili isn’t just a meal—it’s a tradition, a symbol of the rugged, self-sufficient spirit of those who explore the great outdoors. The origins of chili are steeped in history, deeply connected to the American West, Mexican vaqueros, cattle drives, and explorers who depended on hearty, filling meals cooked over an open fire.
The Early Roots of Chili
The roots of chili stretch back centuries, likely originating from indigenous cultures in what is now the southwestern United States and northern Mexico. Native tribes, such as the Aztecs, mixed dried meats with chili peppers and wild herbs to create nutrient-dense meals that could sustain them on long journeys. When Spanish conquistadors arrived in the 16th century, they encountered these early forms of chili and eventually brought their own influence, introducing beef, pork, and additional spices.
Chili and the American Frontier
By the 19th century, chili had cemented itself as a cowboy classic. Cowboys on cattle drives needed meals that were simple to prepare, nutritious, and easy to transport. They would carry dried beef, suet (fat), chili peppers, and spices in their saddlebags, ready to be stewed with water over an open fire. This no-fuss meal kept them energized during long days on the trail.
Chili was also a mainstay in frontier towns, where “chili parlors” emerged as some of the first fast-food establishments in the American West. These small eateries—particularly famous in Texas—became legendary for their spicy, slow-cooked bowls of chili, which quickly became a source of regional pride. Even prisoners in Texas jails were known to be served chili, and legend has it that some refused parole just so they could keep eating it.
Chili in Outdoor Culture Today
While chili's cowboy legacy is legendary, it has also become a beloved meal among modern outdoor enthusiasts. Backpackers, campers, and overlanders continue to rely on chili for its high protein content, ease of preparation, and ability to be cooked in a single pot. Whether simmering over a campfire or rehydrated in the backcountry, chili remains a meal that represents adventure, resilience, and the timeless connection between food and the outdoors.
Campfire Chili Recipe
This smoky, hearty chili is simple to make, packed with bold flavors, and adaptable for different cooking methods.
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes - 1 hour
Base Ingredients:
- 1 lb ground beef (or ground turkey, venison, or plant-based substitute)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) fire-roasted diced tomatoes (with juices)
- 1 can (6 oz) tomato paste
- 2 cups beef or vegetable broth
- 1 tbsp olive oil or butter
Spices & Seasoning:
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp cayenne pepper (adjust for spice preference)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Optional Add-ins:
- ½ cup corn kernels (canned or frozen)
- 1 bell pepper, diced
- ½ tsp cinnamon (for depth of flavor)
- 1 tbsp Worcestershire sauce (for umami)
- ½ tsp liquid smoke (if cooking on a stove and want a smoky campfire taste)
Toppings (optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions or cilantro
- Crushed tortilla chips or cornbread on the side
Cooking Instructions
At Home (Stovetop Version)
- Sauté the aromatics: Heat a large pot or Dutch oven over medium heat. Add olive oil and sauté the diced onion for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds.
- Brown the meat: Add the ground beef (or alternative) and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
- Add spices & tomato base: Stir in chili powder, smoked paprika, cumin, oregano, cayenne, salt, and pepper. Toast the spices for about 30 seconds to bring out their flavor.
- Simmer the chili: Add fire-roasted tomatoes, tomato paste, beans, and broth. Stir well, bringing the mixture to a gentle boil.
- Let it cook: Reduce heat to low and let simmer for at least 30 minutes, stirring occasionally. The longer it cooks, the better the flavors develop (up to an hour is best).
- Adjust seasoning & serve: Taste and adjust seasoning if necessary. Serve hot with desired toppings.
At a Campground (Campfire or Camp Stove)
- Prepare the fire or camp stove: If using a campfire, set up a grill grate over medium-hot coals. If using a camp stove, light and adjust to medium heat.
- Cook in a Dutch oven or deep skillet: Heat the oil, then sauté onions and garlic.
- Brown the meat: Add the ground beef and cook until fully browned.
- Add everything else: Stir in the seasonings, then add tomatoes, tomato paste, beans, and broth.
- Simmer over the fire: Place the Dutch oven over indirect heat (not directly in flames) and let it simmer, stirring occasionally, for 45 minutes to an hour.
- Serve & enjoy: Ladle into bowls and top with cheese, sour cream, or tortilla chips.
Final Thoughts
Chili has been a companion to adventurers for generations, warming up cowboys on the range, fueling explorers on the trail, and now, bringing comfort to campers under the open sky. Whether you cook it over a fire, on a stove, or dehydrate it for the backcountry, it’s more than just a meal—it’s a piece of history in every bite. So grab your spoon, gather your crew, and enjoy chili the way it was meant to be eaten: outdoors, surrounded by nature, with a story to tell.
