I'm making chili in a dutch oven over a camp fire and one important thing hit me ....
.... a stove is a lot easier way to cook.
OK so you want to know what is in the chili
Olive oil then garlic, onions, chili powder, cumin, brown sugar, bell pepper and dried red cayenne peppers
cooked in a skillet
16 OZ black beans
16 OZ pinto beans
beans were soaked and boiled first
5 chorizo sausages cooked first
two cans of diced tomatoes
1 can of red mild enchilada sauce
chicken stock as the water boils off
cooked in a dutch oven suspended over the fire and under a tripod
I started last night .....I fell asleep ..... built a new fire this AM and I'm still cooking.
I'll top with grated co-jack cheese and maybe some cilantro
= new reply since forum marked as read
after inhaling the campfire gasses, you won't. 
Ah, for the good old days of spending New Year's in the desert with a crowd of friends. Many happy memories of chatting in comfort around a fire sometimes and others cooking our feet while our backs froze. The year after my husband heated baby food in single-digit temperatures over a fire he had to somehow protect from high winds, while I huddled inside completely closed sleeping bags on the desert floor with our first baby, was the year we purchased the cab-over camper we practically raised our children in.
We're in our years of genuinely appreciating comfort and sophistication, and the grown children now take theirs to expensive resorts instead, but for the moment I'm wishing we were there anyway, wherever "there" is.
Enjoy!