📖 Instructions

1. Prepare your fire: Build a strong, stable campfire and allow it to burn down to a good bed of hot coals. This is key for even cooking. You'll want a medium-low heat, so make sure you have some tongs and a heat-resistant glove to move coals around for temperature control.
2. Brown the meat: Carefully place your Dutch oven over the hot coals (or hang it over a low flame). Add the olive oil and let it heat up for a minute. Add the ground beef and ground pork, breaking them up with a sturdy spoon or meat chopper. Cook until browned all over, about 8-10 minutes. Drain off any excess fat. This step is crucial for flavor!
3. Sauté aromatics: To the browned meat, add the chopped yellow onion and diced bell peppers. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Next, stir in the minced garlic and cook for another minute until fragrant. Don't let the garlic burn; it turns bitter quickly.
4. Build the spice base: Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Stir well, letting the spices toast with the meat and vegetables for about 2 minutes. This blooming of the spices in the hot oil really brings out their deep flavors. It’s a game-changer!
5. Add liquids and beans: Pour in the crushed tomatoes, tomato paste, beef broth, and apple cider vinegar. Stir everything together. Add the drained and rinsed kidney beans and black beans. Give it a good stir to ensure all ingredients are well combined.
6. Season and simmer: Add the bay leaf, salt, and black pepper. Bring the chili to a gentle simmer. Once simmering, cover the Dutch oven with its lid and move it to a spot over the coals where the heat is consistent but not too high—a gentle simmer is what you’re after. You might need to adjust the coals occasionally.
7. Cook low and slow: Let the chili simmer for at least 1.5 to 2 hours, or even longer if you have the time. The longer it simmers, the more the flavors will develop and meld together. Stir every 20-30 minutes to prevent sticking and ensure even cooking. If it starts to get too thick, you can add a little more beef broth or water.
8. Final touches: After simmering, remove the bay leaf. Taste the chili and adjust seasonings as needed. This is your chance to add a little more salt, pepper, or a pinch of extra cayenne if you like more heat. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or cornbread.
9. Enjoy: Ladle the hearty campfire chili into bowls and savor the rich, smoky flavors. This meal tastes even better when shared with good company around the fire.