Dave’s Campfire Chili

Campfire Chili

Using Campfire Chili Seasoning

Campfire Chili Seasoning is my take on the classic chili flavors that we all love with a touch more heat.

This recipe calls for a combination of Italian sausage and ground beef. I encourage you to try your own mix of proteins, or just simplify it by using 2 pounds of ground beef.

Adjust the heat by adding more jalapeñoor omitting it. If you don’t have red wine, well, go buy some. It makes a difference 🙂

I believe that all chili tastes better the next day, after all the flavors have had time to get to know each other. I’m pretty sure it’s magic.


Makes 8 servings

Here’s what you need:

  • 6 ounces hot turkey Italian sausage
  • 2 cups chopped onions
  • 1 cup chopped green bell pepper
  • 8 garlic cloves, minced
  • 1 pound ground sirloin
  • 1 jalapeño pepper, chopped
  • 2 tablespoons brown sugar
  • 3 tablespoons Campfire Chili seasoning
  • 3 tablespoons tomato paste
  • 1-1/4 cups merlot or other fruity red wine
  • 2 28 ounce cans whole tomatoes, undrained and coarsely chopped
  • 2 15 ounce cans kidney beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Here’s how to make it happen:

Heat a large Dutch oven over medium-high heat.

Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

Add brown sugar and Campfire Chili seasoning, and cook for 1 minute, stirring constantly.

Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Uncover and cook for 30 minutes, stirring occasionally.

Sprinkle each serving with cheddar cheese.


Optional toppings:

  • Shredded cheese
  • Chopped green onions
  • Sour cream
  • Fresh chopped cilantro

Also great for nachos, fajitas, and Mexican soups.