Campfire Foil Dinner packets are a fun and easy way to cook dinner. You can mass-produce these or allow each person to customize their foil packet just the way they like them. Use heavy duty aluminum foil and double-wrap for added protection. Then just nestle the dinners into the campfire coals and let them cook while you relax!
Campfire Chicken Foil Packet Dinners
- 1-1/2 lbs skinless, boneless chicken thighs – cubed
- 3 onions, coarsely chopped
- 2 green bell peppers, coarsely chopped
- 2 red bell peppers, coarsely chopped
- 6-8 cloves garlic, sliced thin
- 8-10 small red or yellow potatoes, cubed
- 1/3 cup extra virgin olive oil
- 2 lemons, juiced
- 2 tsp ground sea salt
- 1 tsp ground pepper
- 1 Tbsp dried parsley
In a large mixing bowl, combine all ingredients and mix well.
Using Heavy-Duty aluminum foil – tear off 12 large sheets (to make top and bottom of packets). Evenly divide the chicken mixture between 6 sheets. Use the remaining 6 sheets to top the chicken mixture. Roll up the edges tightly. Tear off additional foil to wrap each packet with a 2nd layer of aluminum foil (you need each packet double-wrapped).
Place chicken packets in campfire coals. Cook at least 40 minutes.
Carefully remove from coals and open packet (being especially careful of steam coming out of packet). Dinner is done when chicken is cooked through and potatoes are soft & tender.
Nothing in the world warms the soul like a big pot of homemade chili while you sit by the campfire! Our recipe calls for using ground beef, but you can substitute with ground turkey or even just extra beans instead of meat! We’ve eliminated using a separate pan for cornbread -instead you cook it right on top of the chili (which makes more sense – I mean, that’s how you want to eat the cornbread anyway!)
Campfire Chili with Cornbread Topper
This 1-pot Dutch Oven recipe can be scaled up or down depending on how many hungry people you're camping with!
- 1-2 tbsp extra virgin olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 1/2 lbs ground beef
- 2 pkgs Chlli seasoning (ex. McCormicks)
- 1 can diced tomatoes (14.5 oz), drained
- 1 can kidney beans (14.5 oz), undrained
- 1 can pinto beans (14.5 oz), undrained
- 1 pkg cornbread mix ((pick one that only needs water added to make life easy!))
- 4-5 chopped green onions
- 1 tub sour cream
- 1 bag shredded cheddar cheese
In a 10" (4-qt) Dutch oven, over medium heat, saute diced onion and bell pepper until soft, about 5 minutes. Add minced garlic, stir constantly for additional minute.
Add ground beef and cook until almost all pink is gone. Add the 2 packages of Chili Seasoning mix (I like the McCormick 30% less sodium one), stir to combine.
Dump in kidney beans (undrained), pinto beans (undrained), diced tomatoes (drained). Stir to combine. Simmer on med-low while you mix up the cornbread package.
Prepare cornbread mixture according to package directions. Scoop batter over chili so that you have an even layer covering all of the chili. Place cover on Dutch Oven and move it over to the campfire coals. Nestle Dutch Oven in coals and shovel embers and coals onto the top. You need at least 16-20 HOT coals on top of Dutch Oven to properly cook cornbread.
Cook without opening lid for 20 minutes. Carefully remove coals and open lid to check cornbread. Poke with long skewer. If the stick comes out dry – the cornbread is ready. If it comes out wet, cook an additional 10 minutes before trying again. Chili is ready when cornbread test-stick comes out clean.
Serve in bowls with chopped green onions, shredded cheddar cheese, and sour cream.
Camping lunches are best when they are fast, hearty, and delicious. These sandwiches can be pre-assembled if you want or quickly created to toss onto the campfire coals to cook. Serve with soup (any kind works!) and you’ve got a soup and sandwich meal that everyone will love!
Campfire Grilled Turkey and Swiss Pull-Apart Sandwich Loaf
- 1 loaf Italian Bread (10-12 inches long)
- 4 tbsp butter, softened
- 1 tbsp Dijon mustard
- 12 slices Swiss cheese, thin sliced
- 12 slices turkey deli meat, sliced thin
Take a large sheet of heavy-duty aluminum foil (enough to wrap around the whole bread loaf), spray with cooking spray.
Use a bread knife to carefully cut 12 slices into the Italian Bread Loaf – WITHOUT cutting all the way through.
In small bowl, mix together softened butter and Dijon mustard. Spread this mixture onto every other slice of bread (you will end up with 6 sandwiches from 1 loaf of bread).
Put 2 slices of turkey and 2 slices of cheese into each sandwich. Be sure to alternate the cheese and turkey so everything sticks together when it gets hot and gooey.
Wrap up the loaf with the aluminum foil, adding more foil if necessary. Seal tightly and nestle into coals of campfire.
Using tongs, carefully turn loaf every 5-6 minutes to ensure even cooking. Cook for 20-25 minutes.
To serve – open foil loaf carefully (there will be HOT steam waiting to escape). Pull sandwiches apart and serve with soup of your choice.