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Crispy camping french fries in skillet topped with dutch oven chili

Cast Iron French Fries with Chili

Combine two favorites with these camp fire cast iron French fries smothered in a Dutch oven pulled pork chili layered topped with a heavy portion of all your favorite chili fry toppings!
Course Main Course
Cuisine American, barbeque, Camping
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 5 minutes
Servings 8
Calories 433kcal


  • Camp Stove
  • 10-12" Cast Iron Skillet or other oven safe skillet
  • Cast Iron Fish Fry Pan or other large high rimmed cast iron pan
  • dutch oven
  • Grilling tongs


For the Dutch Oven Campfire Chili:

  • 1 teaspoon cooking oil
  • 1 Onion chopped
  • 4 cloves Garlic minced
  • 2 oz Tomato paste
  • 1 tablespoon Cumin
  • 1 teaspoon Espresso chili powder
  • 1 teaspoon Dark Chili powder or Ancho powder
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon Brown sugar
  • 1 8 oz beer
  • 2 cups Tomatoes crushed
  • 1 lbs leftover pulled pork
  • 1 cup black beans rinsed and drained
  • Juice from 1 lime

For the Fries:

  • ½ cup oil for cooking
  • 1 ½ lbs pound Idaho Russet potatoes washed, dried and sliced into even wedges
  • Salt
  • Garlic Junky seasoning blend or other garlic herb blend


  • 4 oz crumbled cotija or queso fresco
  • 2 tablespoon Crema
  • 1 jalapeno seeded and sliced
  • 2 scallions minced
  • ¼ cup grape tomatoes sliced thin
  • Cilantro


Make the Dutch Oven Chili

  • In a large Dutch oven over medium heat, add the oil and coat the bottom of the pan.
  • Add the onion, and sautee until soft, about 4 minutes.
  • Add the garlic and cook 30 seconds longer.
  • Stir in the tomato paste to coat the veggies.
  • Add the Cumin, Espresso chili powder, Dark Chili powder or Ancho powder, salt, pepper, garlic powder, and brown sugar.
  • Whisk in the beer slowly, scraping up any browned bits as needed on the bottom.
  • Add the crushed tomatoes, leftover pulled pork, and black beans.
  • Bring to a simmer and let the flavors mingle for about 45 minutes to 1 hour.
  • Remove from heat and add the juice from the lime.
  • Cover the Dutch oven to keep the chili warm.

Make the Fries:

  • In a large deep bottomed fish fry pan, Dutch oven, or high rimmed cast iron skillet, heat the oil until it is just smoking and looks shiny.
  • Toss the potatoes with salt and garlic seasoning.
    potatoes sliced and tossed in salt and seasoning
  • Carefully, place a single layer of fries in the hot oil.
  • Allow the fries to cook, browning, on each side, rotating them as often needed.
    potato wedges cooking in oil on camp stove
  • Remove, once browned on all sides, to a paper towel-lined plate. Cover and repeat as needed until all the potatoes are cooked through.
  • Season with a touch more of salt and fresh garlic seasoning.


  • If using leftover campfire chili, reheat the chili in a Dutch oven or large skillet before assembling.
    reheating pulled pork chili on camp stove in cast iron skillet
  • Arrange the hot fries on a plate making a divot in the center.
    Cast Iron Fried French Fries piled up in a skillet
  • Spoon the warmed chili over top and garnish with crumbled cotija cheese, crema, sliced jalapenos, tomatoes, scallions, and cilantro.


  • Serve as individual portions or family-style, using a large spatula to spoon out servings onto each persons plate.


  • To cook the fries, I use a large cast-iron fish fry pan on a duel burner Coleman camp stove for even and level frying.
  • When frying, always use caution.


Serving: 1g | Calories: 433kcal | Carbohydrates: 43g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 955mg | Potassium: 766mg | Fiber: 5g | Sugar: 15g | Vitamin A: 645IU | Vitamin C: 18mg | Calcium: 161mg | Iron: 3mg