Best Campfire Dutch Oven Chili And Cornbread Recipes

VEGETARIAN DUTCH OVEN CHILI & CORNBREAD

Steps:

• In a 10" / 4 qt Dutch oven over medium heat, saute the onion in oil until soft and just beginning to turn golden, about 5 minutes. Add the garlic and spices and saute for 1 minute. Add the beans, tomatoes, chiles, and tomato paste, stir to combine. Simmer for 10 minutes until thickened.
• In the meantime, prepare the cornbread batter. Mix all the dry ingredients in a medium bowl and stir to combine. Add the milk, egg, and honey and mix until a batter forms.
• Move Dutch oven over indirect heat to reduce bubbling. Pour the batter over the chili as evenly as possible, then cover the Dutch oven with a lid and shovel embers or coals onto the top. You're going for a temperature of approx. 400-425F.
• Bake until the cornbread has cooked through and is no longer wet in the center, about 20 minutes.
• Serve with your favorite chili toppings & enjoy!

CAMPFIRE DUTCH OVEN CORNBREAD CHILI

Steps:

• In a fire ring or other fire-safe container add 35 charcoal briquettes.
• Light the briquettes and allow to heat up for approximately 20-30 minutes.
• When flames are down and coals are hot, place over the hot coals a 10-inch cast iron Dutch oven.
• Add olive oil into Dutch oven.
• Stir in diced onions, bell peppers, anaheim chile and jalapeño pepper.
• Cook until vegetables start to soften, approximately 5 minutes.
• Add ground turkey and garlic cloves to the vegetables and cook until meat is mostly browned.
• Season with chile powder, cumin and salt.
• Mix in beans, tomato sauce, diced tomatoes, chipotle chile and canned green chiles.
• If your coals are too hot you might need more water.
• Allow chili to simmer for at least 30 min or up to several hours. The longer the chili cooks, the more flavor the chili will have. If you are simmering the chili for hours, remove 10-15 coals from underneath the Dutch oven. Keep an eye on the coals and the heat while it cooks. You may need to to add new coals if the old ones die out.
• Mix together (per package directions 1 box of cornbread mix. There are brands that only require water to be added.
• Spread cornbread batter evenly over the top of your chili.
• Cover Dutch oven with lid and place approximately 16 hot coals on the lid.
• Allow chili and cornbread to cook until cornbread is browned and done, approximately 20-30 minutes.

CAMPFIRE DUTCH OVEN CHILI WITH CORNBREAD

Steps:

• 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 4-7 minutes. Add garlic and cook for an additional 1 minute.
• Add Ground Beef to dutch oven and cook for 8-10 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 chilies, 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 toothpick into cornbread. If the toothpick comes out clean, it is done.