Camping Recipes
Campfire Dutch Oven Chili with Cornbread
Yield: 10 servings
Ingredients
Chili
- 3 pounds ground beef (90% lean)
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, ribs and seeds removed, chopped
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1 (8 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes & green chilies, undrained
- 1 (12 ounce) bottle beer
- 2 (8.5 ounce) boxes cornbread mix (including ingredients to prepare cornbread)
Optional Toppings
- Sour cream
- Sliced green onions
- Shredded Cheddar cheese
Instructions
- Heat briquettes up in a chimney, then make a layer of hot briquettes on the ground, a fire ring, or other metal structure.
- Place the Dutch oven on the briquettes and allow Dutch oven to get hot.
- Add oil to the Dutch oven and sauté onion, bell pepper, and jalapeño pepper stirring occasionally until tender, approximately 4 to 7 minutes. Add garlic and cook for an additional 1 minute.
- Add ground beef to Dutch oven and cook for 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally until browned. If Dutch oven starts to cool off, add more hot briquettes on the bottom.
- Add chili powder, paprika, cumin, oregano, black pepper and salt; cook for 1 minute.
- Add tomato sauce, diced tomatoes & green chiles and beer; bring to a boil. Cook for 30 minutes.
- Prepare cornbread mix based on box instructions and pour over chili, spreading into an even layer.
- Heat approximately 20 additional briquettes. Cover Dutch oven with lid and place hot briquettes evenly on the top of the closed lid.
- Cook for about 10 minutes, checking halfway through. Check to see if cornbread is done by sticking a wooden pick into cornbread. If the wooden pick comes out clean, it is done.
Nutrition
Per serving: 479 Calories; 174.09 Calories from fat; 78g Total Fat (6.22g Saturated Fat; 0.34g Trans Fat; 2.31g Polyunsaturated Fat; 8.39g Monounsaturated Fat;) 84.98mg Cholesterol; 960.63mg Sodium; 41.14g Total Carbohydrate; 5.28g Dietary Fiber; 31.5g Protein; 4.19mg Iron; 614.17mg Potassium; 10.92mg Niacin; 0.6mg Vitamin B6; 2.67mcg Vitamin B12; 6.87mg Zinc; 21.17mcg Selenium; 91.78mg Choline
This recipe is an excellent source of Protein, Vitamin B6, Vitamin B12, Iron, Zinc and a good source of potassium.
Attribution
Recipe and photo used with permission from:
Texas Beef Council