Campfire Chili with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smoky, slow-simmered chili with a hint of campfire warmth, perfect for chilly evenings. This american-inspired slow cooker ready in about 60 minutes pairs ground beef, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large Dutch oven over medium-high heat. Add 1 lb ground beef and cook, breaking it into crumbles, for 5-7 minutes until no longer pink. Drain excess fat, then add 1 cup diced onion and 3 minced garlic cloves. Sauté for 3 minutes until onions are translucent.
  2. Step 2: Stir in 2 tbsp chili powder, 1 tbsp smoked paprika, 1/2 cup diced green bell pepper, and 1 tsp cumin. Cook for 1 minute until fragrant.
  3. Step 3: Add 1 can diced tomatoes (undrained), 1 can drained kidney beans, 1 cup chicken broth, 1 tsp sea salt, and 1/2 tsp ground black pepper. Bring to a simmer, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.

Frequently asked questions

How long does Campfire Chili with Smoked Paprika take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Campfire Chili with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Campfire Chili with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Campfire Chili with Smoked Paprika for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Campfire Chili with Smoked Paprika?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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