'Rich, smoky' campfire chili brings an outdoorsy taste into your kitchen: Try the recipe

Debi Morgan, of the Southern food blog Quiche My Grits, shared her ‘Campfire Chili’ recipe with Fox News

It’s camping season, but if you’d rather enjoy the flavors of outdoor cooking from indoors, this chili recipe is just for you. 

Debi Morgan, creator of the Southern food blog Quiche My Grits, shared her "Campfire Chili" recipe with Fox News. 

She explained that she made the recipe at a time when her family wanted to go on vacation, but they weren’t actually able to go anywhere.

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"If you want to go camping without leaving the house, make Campfire Chili," Morgan told Fox. "This recipe is rich, smoky and tastes like it's been cooked over a campfire for hours."

Debi Morgan, creator of the Southern food blog Quiche My Grits, shared her "Campfire Chili" recipe with Fox News. 

Debi Morgan, creator of the Southern food blog Quiche My Grits, shared her "Campfire Chili" recipe with Fox News.  (Courtesy of Quiche My Grits)

In fact, Morgan’s recipe is so delicious, it’s won awards at local competitions, according to her blog post

To try it yourself, here’s the "Campfire Chili" recipe from Quiche My Grits

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Ingredients

1 lb. ground turkey or beef

1 packet dry chili seasoning

1 can fire-roasted tomatoes

½ tsp. minced garlic

1 small sweet onion, diced

¼ cup fresh cilantro, chopped

2 Tbsp. liquid smoke

1 cup ketchup

1 (15 oz) can chili beans, undrained

1 (15 oz) can black beans, undrained

1 cup shredded sharp cheddar

½ cup sour cream

fresh or dried cilantro for garnish

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Morgan told Fox News that her "Campfire Chili" is "rich, smoky and tastes like it’s been cooked over a campfire for hours."

Morgan told Fox News that her "Campfire Chili" is "rich, smoky and tastes like it’s been cooked over a campfire for hours." (Courtesy of Quiche My Grits)

Instructions

1. Brown ground turkey or beef in a Dutch oven or large pot.

2. Sprinkle packet of chili seasoning in with meat and stir well. 

3. Add fire-roasted tomatoes, garlic, onion, cilantro, liquid smoke and ketchup.

4. Fold in chili beans and black beans.  

5. Stir well and cover. Simmer for at least one hour over low heat, stirring frequently to prevent scorching. Add a little water if chili becomes too thick. 

6. Top bowls of chili with grated cheddar, sour cream and chopped cilantro as a garnish.

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