Try this Hearty Campfire Dish at Your Next Cookout

Try this Hearty Campfire Dish at Your Next Cookout

There’s no replacing hot dogs and s’mores, but if you want to change it up at your next campfire, check out this zero-degree chili recipe from Food Network Star and founder of Firelight Camps Emma Frisch.

In her debut cookbook, Feast by Firelight ($17,, Frisch offers simple cookout recipes, including this hearty and healthy chili. There’s nothing more filling to enjoy around the campfire after a long day on the trail:

Zero-Degree Chili


Serves: 8-10


  • 1½ pounds beef stew meat, cut into ½-inch pieces (Note: If there’s fat on the beef, keep it for flavor!)
  • ¼ cup sweet paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt
  • 20 turns of the pepper mill
  • 3 tablespoons unsalted butter
  • 1⅔ cups diced onions
  • 2 bell peppers, seeded and diced
  • 2 cups chopped potatoes (½-inch pieces)
  • 2 medium carrots, diced
  • 2 bay leaves
  • One 15-ounce can kidney beans, drained and rinsed
  • One 28-ounce can whole peeled tomatoes
  • 4 cups beef broth
  • ¼ cup cornmeal
  • ½ cup plain yogurt or sour cream
  • Finely chopped fresh parsley or cilantro for garnish

PREP: In a ziplock bag, mix the beef, sweet paprika, smoked paprika, garlic, salt and pepper, then seal. Be sure to coat the beef evenly with the seasonings, too; chill for 24 hours.

  1. In an 8-quart Dutch oven over medium heat, melt butter. Once the butter begins to foam (before it browns!), add onions. Stir to coat with the butter; cover, and cook until translucent and soft, about 5 minutes.
  2. Add the beef and all of its seasonings to the pot, and turn the heat to medium. Stir occasionally until the beef is browned and coated in the sauce (about 5 minutes). It may seem dry, but the beef will break down and release fat.
  3. Next, add bell peppers, potatoes, carrots, bay leaves, and beans to the beef. Stir and combine. Throw in tomatoes and its juice, breaking them up with a spoon. Follow by pouring into the beef broth.
  4. Boil, then lower to simmer and cook until the beef is tender (about 45 minutes).
  5. Stir in the cornmeal, and cook until chili thickens for another 5 minutes.
  6. Ladle into serving bowls, top with yogurt and parsley.
  7. Serve immediately, and enjoy!

Photo Credit: Brent Hofacker/; Africa Studio/

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