This 4-ingredient slow cooker campfire chili is my go-to when I want a hearty supper that practically cooks itself while we’re out enjoying the day. It has that deep, slow-simmered, campfire-style flavor and a thick, glossy, dark red sauce, but it starts with a bag of frozen cooked beef crumbles so there’s almost no prep. It’s the kind of easy, stick-to-your-ribs chili I grew up eating in the Midwest, perfect for busy weekends, camping trips with an electric hookup, or any night you want dinner to quietly bubble away in the background.
Ladle this chili into bowls and top with shredded cheddar, a spoonful of sour cream, and a handful of crushed corn chips or crackers. It’s wonderful over baked potatoes or hot dogs for a campfire-style chili dog night. Serve with a simple green salad, buttered cornbread, or warm dinner rolls to round out the meal. For kids, keep toppings fun and build-your-own, with small bowls of cheese, diced onion, and chips so everyone can customize their own hearty bowl.
4-Ingredient Slow Cooker Campfire ChiliServings: 6
Ingredients
2 pounds frozen cooked beef crumbles (no need to thaw)
2 (15-ounce) cans chili beans in mild sauce, undrained
2 (15-ounce) cans chili-ready or fire-roasted diced tomatoes, undrained
1 (1.25-ounce) packet chili seasoning mix (mild or medium)
Directions
Spray the inside of a 4- to 6-quart slow cooker lightly with cooking spray for easier cleanup (optional but helpful).
Add the frozen cooked beef crumbles straight into the slow cooker, breaking up any large frozen clumps with a spoon.
Pour in the chili beans with their sauce and the diced tomatoes with their juices.
Sprinkle the chili seasoning packet evenly over the top. Stir everything together until the seasoning is well distributed and the mixture looks evenly combined.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the chili is bubbling, thickened, and a deep, dark red color with glossy, melted fat on top.
Stir the chili well before serving to mix in any fats and juices that have risen to the top, then taste and adjust salt if needed. Ladle into bowls and add your favorite toppings.
Variations & Tips
To keep this truly effortless, stick to just the four core ingredients, but you can still tweak the flavor a bit. For more heat, choose a hot chili seasoning packet or use chili beans labeled medium or hot. For a milder, kid-friendly pot, use mild seasoning and mild chili beans, and offer hot sauce at the table for the spice-lovers. If you want a slightly thicker, almost stew-like chili, let it cook uncovered on HIGH for the last 20 to 30 minutes so some liquid can evaporate. For camping with an electric hookup, you can mix everything in the slow cooker in the morning, plug it in at the campsite, and let it bubble away while you hike or fish.
If you’d like to stretch the recipe for a crowd, stir in an extra can of chili beans or diced tomatoes (this technically adds more ingredients, but it still stays very simple). For picky eaters who don’t love beans, you can use one can of beans and one can of plain tomato sauce instead of the second can of beans; this keeps the texture smoother while still giving that rich, campfire-style flavor.
Food safety tips: Always start with fully cooked, commercially frozen beef crumbles from a trusted source; do not use raw ground beef in this recipe without browning it first on the stovetop and draining the fat. Keep the slow cooker on a heat-safe, stable surface, and avoid lifting the lid frequently so the chili stays at a safe temperature. Make sure the chili reaches a safe serving temperature (at least 165°F/74°C in the center) before eating. Refrigerate leftovers within 2 hours of cooking, store in shallow containers, and use within 3 to 4 days, or freeze for up to 2 to 3 months. Reheat leftovers until steaming hot all the way through before serving.
