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.
While your egg scramble cooks over the campfire coals, serve up these easy cinnamon twisters as an appetizer! Kids can assemble the twisters and put their own butter, sugar, and cinnamon on them. Make sure you soak the bamboo kabob sticks for at least 5 minutes in water to stop them from burning in the heat.
Campfire Cinnamon Twisters
- 1 package crescent rolls
- 1/4 cup sugar
- 1 tbsp cinnamon
- 2 tbsp butter, softened
In a small bowl, combine sugar and cinnamon
Open crescent roll package and unwrap each roll. Spread a thin layer of butter on one side of each roll. Then sprinkle the cinnamon-sugar mixture on the butter area.
Wind the crescent rolls around the end of the skewer. Then sprinkle more cinnamon-sugar around exterior.
Cook over campfire for 6-8 minutes, turning frequently.
Dutch Oven Hearty Egg Scramble
- 1 lb thick-cut bacon
- 1 onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, chopped
- 1 package shredded hash brown potatoes (16 oz)
- 12 eggs, beaten
- 1 lb shredded Cheddar cheese
- salt and pepper to taste
Cook the bacon in the Dutch Oven until fully crisp. Remove bacon and set aside. Pour out bacon grease and then add onion. Cook until tender, about 6-8 minutes. Stirring frequently.
Crumble bacon and add back into pot. Add hash brown potatoes, bell pepper, and garlic. Cook, stirring occasionally until potatoes begin to brown and peppers are tender. Approximately 15 minutes.
Pour beaten eggs evenly over the top of the potato mixture. Cover the Dutch Oven and place into coals of campfire. Add 15-20 coals on top of lid to ensure even cooking.
Bake for 40 minutes, then remove lid to add shredded cheese over the top of the baked eggs. Cover and cook for an additional 5-6 minutes.
Nachos cooked over the campfire is an easy lunch or dinner sure to please everyone at your campsite! Add or exclude ingredients to customize this recipe to your liking. If you are a super-planner – you can even pre-chop all the ingredients making this meal super quick and easy!
- 1 lb ground beef or ground turkey
- 1-2 jalapeno pepper, sliced
- 5-6 green onions, sliced
- 1 large tomato, diced
- 1 avocado, diced
- 2 cups shredded Mexican cheese blend
- 1 can black beans, drained
- 1 handful chopped, fresh cilantro
- 1 lime cut into wedges
- 1 bag tortilla chips
In a Dutch Oven, cook ground beef or ground turkey over medium heat until no longer pink. Add jalapenos and saute for another 3-4 minutes – stirring constantly.
Transfer mixture to bowl and remove most of the cooking fat (leaving a small bit to line the bottom of the Dutch Oven). Fill the bottom of the Dutch Oven with tortilla chips (about 1/2 bag.
Pour 1/2 of the ground beef/jalapeno mixture on top of the chips evenly. Then add 1/2 of the beans, 1/2 of the green onions, 1/2 of the diced tomatoes, and 1 cup of shredded cheese. Top with more chips and pour the remaining ingredients, including avocado and fresh cilantro.
Cover Dutch Oven and nestle in coals of campfire for 10-15 minutes.
Scoop out nachos and serve with a cold beer and lime wedges!
Campfire breakfasts are the best part of waking up and getting out of the sleeping bag! With these easy make-ahead breakfast burritos with homemade salsa, you’ll have more time for sipping your coffee while breakfast cooks itself on the hot coals! Just cook and assemble these burritos ahead of time and bring in a cooler. When you’re ready for a hot and hearty meal, nestle them in the hot coals for about 15 minutes! Dip them in bowls of our 5-minute homemade salsa and you’ve got the beginnings of an amazing day in nature!
Campfire Breakfast Burritos
Prep-ahead your burritos and salsa for an easy, delicious camping breakfast
- 1 lb ground sausage
- 1 green pepper, diced small
- 1 red pepper, diced small
- 1 small onion, diced
- 3 cups frozen shredded hash browns
- 1 Tbsp extra virgin olive oil
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 2 cups shredded cheese (cheddar, mozzarella, pepper jack, or any other favorite!)
- salt & pepper to taste
- 12 8" flour tortillas
Heat large skillet over medium-high heat. Add ground sausage, diced onions, and peppers, stirring continuously. Cook until sausage is brown and onions are translucent. Remove from heat and spoon mixture (leaving as much grease as possible) into large mixing bowl.
Leave 1-2 Tbsp of sausage grease in skillet and heat to medium. (Note: do NOT, under any circumstances pour grease down your kitchen drain, pour it into an old container or a bowl to allow to harden before tossing out) Add frozen hash browns and cook according to instructions on package. Once browned to satisfaction, remove from heat and add cooked hash browns to sausage mixture in mixing bowl.
Return skillet to medium heat, add 1-2 Tbsp of extra virgin olive oil. Whisk eggs, milk, salt, and pepper. Pour egg mixture into skillet and cook, stirring frequently. Once eggs are scrambled, remove from heat and add to hash brown/sausage mixture in mixing bowl.
Add shredded cheese to mixing bowl. With large mixing spoon, stir all ingredients in bowl to combine. Taste your mixture and add salt & pepper to get it properly seasoned.
Warm the tortillas by zapping in microwave for a few seconds (this will help them fold easier). Put 1/12 of burrito mixture into the center of each tortilla. Roll up tightly and double wrap securely with heavy duty aluminum foil. Allow to cool before storing in Ziploc bag in refrigerator or ice cooler (also, you can freeze these for reheating on the go).
When ready to cook, remove burritos from Ziploc bag and nestle in hot coals next to your campfire. Allow the burrito to cook awhile on one size and then turn them. Depending on how hot your coals are, burritos will be ready in 10-15 minutes.
Easy Homemade Salsa
Up your breakfast burrito game to the next level with this easy and delicious homemade salsa recipe! Impress your family and friends!
- 1.25 lbs Roma tomatoes, ripe (about 6)
- 1 can can petite diced tomatoes (14.5 oz)
- 2 green onions, chopped into thirds
- 1/2 red onion, chopped
- 1 jalapeno pepper, seeded, chopped in half ((add more if you like extra spicy))
- 1/2 cup fresh cilantro
- 1 garlic clove, chopped
- 2 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/2 tsp granulated sugar
- 1/2 tsp sea salt
Add all ingredients to food processor and pulse in short bursts until everything is chopped finely.
Taste, then add more salt as desired, or more jalapenos.
Refrigerate up to 1 week