camping meal

It doesn&#39;t get any better than chili made in the dutch oven over a campfire! This is the best chili recipe that&#39;s sure to be a hit on your next camping trip.

The Best Dutch Oven Chili

beef, elk,

butter

onion

green bell pepper (diced)

orange bell pepper (diced)

garlic

tomatoes (no salt added)

oz can fire-roasted diced tomatoes

oz can mild diced green chili

beef broth

oz chocolate

Tbsp chili powder

tsp cumin

tsp sea salt

tsp black pepper

tsp cayenne pepper (add more or less depending on how hot you

cheddar cheese (shredded)

green onions (chopped)

jalapeños (thinly sliced)

avocado (cubed)

sour cream

lime juice

Mix all the spices for the spice mix and store them in an airtight container or resealable bag. This way you don&#39;t need to pack a bunch of individual spices to camp.

At Home:

Before you begin, make sure all your ingredients are organized and everything is chopped and ready to go.

Hang your dutch oven over the flame and begin to heat it. Add the butter or oil to the dutch oven followed by the ground meat. It should sizzle when it hits the pan.

Cook the meat, mixing frequently until it is browned, then add in the diced onions and peppers. Mix frequently and cook until the onions begin to turn translucent.

Add the garlic and spices. Mix well and cook for a minute or two. Make sure your fire isn&#39;t too hot that you burn the spices.

Next, add the can of crushed tomatoes, diced tomatoes, green chilies, and beef broth. Mix well.

Lastly, add in the chocolate and mix until it&#39;s completely melted into the chili.

Bring the chili to a simmer and then cover with the dutch oven lid. Simmer for at least 1 hour, mixing every once in a while. The longer you cook this, the better, so if you can, let it go longer!

After cooking, remove the dutch oven from the flame, give it a good stir, and serve the chili in bowls. Add all the toppings you desire!

At Camp:

Tacos might be one of my all-time favorite meals. Once the meat is cooked, all you have to do is layer on the toppings and you have yourself an impressive camp dinner!

Easy Camp Tacos

beef

taco seasoning mix

tomato sauce

ghee oil

flour tortillas

lettuce

tomatoes

avocado

cilantro

salsa

Warm

Warm a cast-iron pan over the camp stove to medium heat. Add in the ghee or cooking oil followed by the ground beef and diced onion.

Break

Break the meat apart with your spatula and mix frequently until the meat has browned.

In the meantime, open the can of tomato sauce. After about 5 minutes, add the taco seasoning and the tomato sauce to the beef. Mix until combined.

Simmer

Turn the heat to medium-low and let the beef simmer for about 15 minutes, stirring occasionally. Add water to the mix as needed so that it doesn't dry out or burn.

Chop

While the meat is cooking, get your toppings chopped and ready.

Assemble

Once the beef is done, assemble your tacos. Layer some cheese, taco meat, and toppings onto a flour tortilla and serve!

This is one of the easiest Blackstone camping dinners you can make! This fried rice recipe is high in protein, ready in under 30 minutes, and super filling after a long day of camping.

Easy Blackstone Beef Fried Rice

oz pre-cooked rice packets

snow peas

oz frozen carrots and peas* (see notes)

eggs

tbsp butter

tbsp sesame oil

soy sauce

Heat both sides of the Blackstone to a medium heat. Cook the beef on one side of the griddle, breaking it apart with a spatula as it cooks and mixing frequently.

To the other side, add a tbsp of butter followed by the onions, snow peas, and frozen veggies. Mix frequently until the veggies are cooked. Once the beef and veggies are cooked, mix them together.

Before you open the rice packets, break them apart with your hands until no large clumps remain. Then add the rice to the Blackstone along with 2 more tbsp of butter. Mix everything together well.

Then add in the garlic, sesame oil, and soy sauce. Mix well.

Make a well in the center of the rice mix. Add the rest of the butter and then crack 2 eggs into the center. Let the eggs cook for a minute and then mix them into the fried rice.

Cook the fried rice for a few more minutes mixing frequently. Serve hot topped with more soy sauce if desired.

When it comes to easy camping dinners, this Thai Chicken Curry is perfect! It cooks up in one pot and is ready in under 30 minutes for a camping meal that&#039;s packed with protein and flavor.

One Pot Thai Chicken Curry

olive oil

broccoli broccoli

red bell pepper

peas

chicken breast (cut into bite-sized pieces)

oz red curry paste (I buy the 4 oz jars

unsweetened coconut milk (13.5 oz can)

tbsp brown sugar (optional)

(8 oz) packets of cooked rice

Wash and prep the veggies a day before at home if desired. Chop the broccoli into smaller florets and cut the pepper into strips. Store in the cooler.

At Home (optional)

Heat a large pot over medium heat and add 1 tbsp of olive oil. Then add the broccoli florets, pepper strips, and snap peas. Cook for about 5 minutes until the vegetables soften. Make sure to mix frequently.

Once the veggies have cooked down, remove them from the pot and set aside.

Add another tbsp of olive oil to the pot followed by the diced chicken breast. Cook the chicken, mixing frequently until the chicken is fully cooked.

Once the chicken is cooked, add about 2 tbsp of the curry paste and mix. (You can add a little more if desired.)

Pour in the coconut milk and sugar, if using. Mix well.

Add the veggies back into the pot along with the cooked rice.* (Make sure to break the rice packet apart in the package before adding it to the pot. It&#39;s a lot easier to mix in that way.)

Cook over low, mixing frequently until the rice is heated. Serve and enjoy!

At Camp

Look no further than this easy &amp; delicious cheesy chicken fajita casserole. What's for dinner tonight? Convienience!

Queso Smothered Fajita Casserole

lb chicken breast,

yellow onion,

red bell pepper,

green bell pepper,

white minute rice

chicken stock

taco seasoning

jar salsa

fresh cilantro, chopped

salt and freshly cracked black pepper,

evaporated milk

Mexican cheese blend

American cheese

ounces. can diced green chiles

Preheat the oven to 375° F and prepare a 9x13 baking pan

Add two tablespoons of butter in a saute pan over medium-high heat until melted, then add cubed chicken breast to the pan and season with salt and pepper. Cook for 2 - 3 minutes or until golden on two sides. Remove chicken from the pan into the 9x13 baking tray.

Add remaining butter, then caramelize onions and peppers for 5 - 6 minutes or until onions are translucent and peppers have softened.

Whisk together the chicken broth and taco seasoning in a liquid measuring cup. Set aside.

Turn off the heat and add peppers to the baking pan.

Sprinkle rice into the 9x13. Gently pour over the mixed chicken stock and store-bought salsa, then stir together. Cover with aluminum foil and bake for 45 minutes on the middle rack.

Make queso in a pot over medium heat by combining milk, Mexican cheese, American cheese, and diced green chiles. Let cook for 10 - 12 minutes, stirring occasionally until it’s smooth. Keep warm on low.

Carefully remove aluminum foil and lightly fluff the rice with a fork.

Garnish with chopped cilantro and pour over warm queso or serve with queso.

Top 5 camping meal recipes from across the web

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Top Tags

The Best Dutch Oven Chili

Easy Camp Tacos

Easy Blackstone Beef Fried Rice

One Pot Thai Chicken Curry

Queso Smothered Fajita Casserole

Top 5 camping meal recipes from across the web

The most viewed camping meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Dutch Oven Chili

Easy Camp Tacos

Easy Blackstone Beef Fried Rice

One Pot Thai Chicken Curry

Queso Smothered Fajita Casserole

The most viewed camping meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine