One of my favorite parts about RV camping is the chance to cook things you rarely make at home — things that smell like escape. On our fourth night, I decided to break out my 5-qt Dutch oven and make a smoky, hearty chili to feed us for leftovers.
In the late afternoon, I prepped ingredients: ground beef, onions, garlic, chopped tomatoes, kidney beans, chipotle in adobo, cumin, smoked paprika, a pinch of cocoa powder, and a dash of cinnamon. I layered them in the Dutch oven: onions and garlic sauté first, then meat, then tomatoes and beans, simmer low and slow.
I build the fire in the resort’s designated fire pit (with propane or charcoal, depending on the site rules) and nestled the Dutch oven over hot coals, placing coals also on its lid. Over an hour, the chili bubbled and thickened, the air filling with fragrant spice. I stirred occasionally, careful not to let it scorch.
We ladled it into bowls, topping with shredded cheese, scallions, and a dollop of sour cream. The first spoonful warmed me from the inside out.
In between bites, we lounged in lawn chairs, looked up at the clear Texas sky, and talked about our next day’s plan — a drive to South Padre Island for sun and surf.
Leftovers heated beautifully the next day for quick lunch or dinner. There’s something so satisfying about a meal cooked by fire, in a place far from home, shared with family or friends.