Most of you love eating a hearty meal after a long day of taking part in camping activities such as hiking. When making this meal, ensure that the spicy chili is soaked into the bottom of the delicious cornbread.
All the ingredients should go into a big pot and the only thing you should keep on ice is the egg, beef, and the milk for the cornbread. In this recipe, use an 8-quart Dutch oven. However, if you have a smaller Dutch oven, don’t worry; you can prepare a delicious meal by cutting down the ingredients.
-3 pounds ground beef
-1 green bell pepper, diced
-1 large onion, diced
-1/2 teaspoon of dried oregano
-8 cloves of garlic, minced
-1 6- oz. can of diced tomatoes
-5 tablespoons of chili powder
-1 16- oz. can of black beans or kidney beans
-1 6-oz tomato paste
-1 tablespoon of ground cumin
-2 tablespoons of ground chipotle powder
-2 8.5-oz boxes of Jiffy cornbread or any other cornbread mix
-1 can of water or beer
-Salt and black pepper
– (Milk and eggs for the cornbread mix)
-Heat coals and then make a layer of hot coals in the pit
-Put your Dutch oven over the hot coals and wait for about 20-30 minutes for the oven to become hot
– Brown the ground beef and then break up the meat using a spatula.
-Add garlic, onions and bell pepper and continue cooking until the vegetables are softened
-Add chipotle powder, chili powder, diced tomatoes, and cumin and tomato paste
-Add beans and the can of beer or water and let it cook for 10 to 15 minutes
-Season your meal with pepper and salt to taste
-Whip up your cornbread mix by following instructions on the box and mix together until smooth and then pour the mix over the top of the chili
-Put the lid on top of the Dutch oven and place about 20 hot coals over the top of the lid
-Your meal will be ready in 30 minutes
You can see a very helpful photo walk-through and more information on this recipe at Camp Chili & Cornbread.