CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD

Campfire Dutch Oven Chili and Cornbread image

Provided by Food Network Kitchen

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

One 16-ounce jar mild salsa
One 14.5-ounce can fire-roasted diced tomatoes
One 4-ounce can mild or hot green hatch chiles
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can corn, drained (but not rinsed)
3 tablespoons chili powder
One 8.5-ounce box corn muffin mix
1 large egg
1/3 cup whole milk
Assorted toppings such as sour cream, shredded cheese, sliced jalapenos, chopped cilantro, diced avocado, sliced scallions and hot sauce, for serving

Steps:

Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.