1 lb ground beef
1 smoked chorizo sausage, sliced (or use ~½ lb ground chorizo)
1 onion, chopped
2 garlic cloves, minced
2 bell peppers, chopped
1 can (14 oz) diced tomatoes
1 can (14 oz) kidney beans, drained & rinsed
1 can (14 oz) black beans, drained & rinsed
1 beef stock cube (or 1 tbsp better‑than‑bouillon)
1 cup water (or beer for flavor)
Olive oil
Spice mix
2 tbsp chili powder
1 tsp cumin
1 tsp black pepper
1 tsp smoked paprika
1 tsp chili flakes
1 tsp Old Bay (optional)
Before leaving home
Mix the spice mix and store in a ziplock or small jar.
Chop the onion and mince the garlic, store together in a jar. If possible, do this right before leaving, not the night before.
Chop bell peppers (if using)
Rinse and drain both cans of beans, store together in water to avoid drying out.
At camp
Heat a Dutch oven or pot over your campfire or stove; add oil.
Sauté onion and garlic until fragrant.
Add ground beef and chorizo; cook until browned.
Stir in spice blend and cook another minute to bloom the spices.
Crumble in stock cube, add water (or beer), and stir.
Mix in tomatoes, peppers, and beans.
Cover and simmer ~30–40 minutes, stirring occasionally, until chili thickens and flavors meld. Optionally roast potatoes in foil alongside and serve together