Campfire Chili with Smoked Paprika
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.
Ingredients
- 1 lb ground beef
- 1 cup diced onion
- 3 cloves minced garlic
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz), drained kidney beans
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1/2 cup diced green bell pepper
- 1 cup chicken broth
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp ground black pepper
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
