Certain recipes just fit the RV lifestyle. Coffee, we’d argue (and pretty passionately at that), is just better when sipped outside, surrounded by nature. Pancakes were made for tiny griddles. And after a long day on the road, exploring nature, or just getting your rig leveled, chili is the go-to meal to warm up from the inside out.
Indeed, campground beer can chili is an RVing tradition for good reason. First, it’s forgiving and flexible—easily adapting to the ingredients you have on hand. Second, it feeds a crowd (or provides leftovers you’ll actually look forward to). Third, it invites you to pull up a camp chair, grab a bowl, and just be—hopefully surrounded by nature and perhaps the company you enjoy most.
This beer can chili recipe is one of our favorites. It’s perfect for RVing because it’s all made in a single pot (less clean up!), uses some pretty simple staple ingredients, and puts that half-can of beer to good use. When paired with skillet cornbread, you’ve got a meal that will keep you going—no matter how many miles to your next destination.
RV-Friendly Campground Beer Can Chili
Why RVers 🧡 It:
- One pot
- Minimal prep and clean up
- Easy to personalize
Ingredients:
- 1 lb ground beef (or ground turkey)
- Optional: 1 Tbsp olive oil (if using leaner meat)
- 1 small onion, diced
- 2 cloves garlic, minced (or, alternatively, 1 tsp garlic powder)
- 1 packet chili seasoning (The Chugwater Chili seasoning is a personal favorite) or DIY seasoning (see below)
- One 15-oz can diced tomatoes
- One 15-oz can kidney or pinto beans, drained and rinsed
- One 15-oz can black beans, drained and rinsed
- 1/2 or 3/4 can beer (lagers, porters, and stouts work best)
- Salt and pepper, to taste
Optional add-ins:
- 1 bell pepper, diced
- 1 Tbsp tomato paste
- Dash of hot sauce or smoked paprika if you want a bit more kick
- Cheese
- Sour cream
- Tortilla chips
- Avocado, sliced
DIY Chili Seasoning (if you want to mix up your own)
- 1 1/2 Tbsp to 1/4 cup chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp ground cinnamon
- Salt and pepper, to taste
Instructions:
- Heat a large pot or Dutch oven over medium heat or a campfire. Add oil if needed, and brown the meat. Season lightly with salt and pepper.
- Stir in the diced onion and cook until soft (about 3 to 4 minutes). Add the garlic and cook another 30 seconds.
- Add the chili packet or DIY seasoning, and stir well.
- If you haven’t already cracked open the beer, do so now. Then pour 1/2 to 3/4 of the beer into the chili and let it simmer for a few minutes. This helps cook off the alcohol and deepens the flavor. (If you’re a beer drinker, you can enjoy the rest of the can as you continue cooking.)
- Add the canned tomatoes, beans, and (optionally), bell pepper, tomato paste, and hot sauce. Reduce the heat and simmer, uncovered, for 20 to 30 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed—add more salt, spice, or an extra splash of the remaining beer, if needed.
- Place in bowls and top with cheese, red onion, tortilla chips, or crackers.
Nutrition (per serving):
Serves: 6 / Calories: 423.5 / Fat: 13.6 g / Carbs: 42 g / Fiber: 13 g / Protein: 30 g
Easy Skillet Cornbread
Admittedly, you can just enjoy the chili alone or with chips or crackers, but there’s something special about a side of cornbread to complete the meal. This skillet version is simple and doesn’t require a lot of extras.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- Optional: 1 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk (or non-dairy milk)
- 8 Tbsp oil or melted butter
- 2 large eggs
Instructions:
- Preheat your skillet over the fire or in a 400-degree F oven.
- In the meantime, combine the dry ingredients, then stir in the milk, oil (or butter), and egg until just combined. (Avoid overmixing.)
- Remove the pre-heated skillet (carefully), lightly grease it, and pour in the batter. Then bake for 18 to 22 minutes, until golden and a toothpick comes out clean.
- Slice and serve it straight from the skillet.
- Top with butter or honey for an even more decadent dish.
Nutrition (per serving):
Serves: 10 / Calories: 203 / Fat: 11 g / Carbs: 47 g / Fiber: 9 g / Protein: 22 g
Campground Beer Can Chili for Comfort
Chili is one of the most flexible recipes you can make. You don’t need to be perfect with your measurements. Substitutions are welcome—so it’s easy to personalize and make it your own. And leftovers are often even better.
Campground beer can chili with a side of cornbread (or not) is one more reason to slow your roll, savor the moment, and enjoy the simple comforts RV life has to offer. Enjoy!