Celebrate National Great Outdoors Month With This Easy Campfire Recipe!
What is camping without a hearty helping of chili, especially after a fun-filled day of outdoor activities – no matter the season! Check out our new recipe below for the full details on this one-pot smokey camp chili and cornbread!
Serves 8 to 10 adventurers
- 3 pounds ground beef
- 1 large onion, chopped
- 8 cloves garlic, minced
- 1 bell pepper, chopped
- ½ teaspoon dried oregano
- 1 28-ounce can diced tomatoes
- 1 16-ounce can tomato paste
- 1 16-ounce can black beans
- 5 tablespoons chili powder
- 2 tablespoons chipotle powder
- 1 tablespoon cumin
- 1 cup water
- 2 8.5-ounce boxes Jiffy cornbread mix (or brand of choice)
- Eggs and milk for cornbread mix
Packing Cookware Needed
- 8-quart Dutch oven
- Hot coals or other heating source (wood fire and grill grate, etc.)
- Measuring spoons (or prepare herbs and spices ahead of time in a bag!)
- Spatula for browning meat and veggies
- Mixing bowl (for cornbread)
- Fork or whisk for mixing cornbread
- Two large spoons (for raw cornbread and for serving)
- Skewer, fork or toothpick for checking doneness of cornbread
- Bowls and spoons for devouring!
- Form a layer of hot coals on the ground. Or prepare your heating source, like a wood fire with grill grate, for cooking stability.
- Place your Dutch oven over the heating source and allow it to get hot.
- Brown your ground beef until it’s cooked through.
- Add in the onions, garlic and pepper to cook until softened.
- Sprinkle in the chili powder, chipotle powder, cumin, diced tomatoes and tomato paste.
- Add in the water and beans. Stir then cook your chili for 10 to 15 minutes.
- Mix the cornbread ingredients in a bowl.
- Pour the cornbread mix over the top of your chili, in the same pot.
- Cover the Dutch oven and add roughly 20 coals to the top.
- Cook for 10 minutes and check for doneness of your cornbread with a skewer, fork or toothpick. When your utensil comes out clean, it is done!
- The only ingredients that need to be kept chilled are the beef, eggs and milk.
- This recipe calls for an 8-quart Dutch oven, but you can use a smaller option and adjust ingredient amounts accordingly.
- The chipotle powder is what gives this dish its smokey heat. Omit it if you want a gentler option.
- The cornbread expands quite a bit; one to two boxes of mix go a long way.
- Try measuring the dried spices and herbs before your trip and store them in a container.
- Try chopping the onion and pepper ahead of time.
- Strain and rinse the beans prior to the trip for faster prep!
Recipe adapted from honestlyyum.com