Loaded Campfire Chili
in the kitchen with… Autumn 2026
Ingredients
2 pounds 85% lean ground beef
½ pound seasoned sausage
4 tablespoons chicken broth
1 10.5-ounce can beef consommé
1 16-ounce can tomato sauce
1 11.1-ounce can creamy tomato soup
1 15-ounce can petite cut tomatoes
1 4.5-ounce can green chiles
1 white onion, finely chopped
1 can chili beans
1 can dark red kidney beans
1 tablespoon brown sugar
1 tablespoon Old West Port chili powder
1 tablespoon Top Hat chili powder
1 tablespoon El Reno Red Chili Powder
1 tablespoon ground cumin
1 teaspoon ancho chili powder
1 teaspoon sea salt
1 teaspoon garlic powder
1½ teaspoons brown sugar
½ teaspoon sea salt
For Serving:
Chopped onion
Grated cheese
Chili cheese Fritos
Instructions
- Cook ground beef and sausage in a skillet with 4 tablespoons chicken broth. While meat cooks, pour tomato sauce, tomato soup, chopped onions, and green chile pepper in to a large cooking pot.
- Combine all spices in a bowl and add half the spice mixture to the sauce mixture. Add cooked meat to the mixture.
- Simmer on a low boil for about an hour. Add remaining spices and beans and cook for another hour.
- Finally, add brown sugar and ½ teaspoon salt and cook for another 20 to 30 minutes, depending on meat tenderness. Sprinkle servings with more onion, cheese and chili cheese Fritos. Makes 8 to 10 servings.
Recipe courtesy Kyle Barton of West Des Moines
