DUTCH OVEN CHILI WITH CORNBREAD CRUST

Dutch Oven Chili with Cornbread Crust image

Dutch oven Boy Scout chili. Required equipment: 14-inch Dutch oven.

Provided by RALEPRICE

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 50m

Yield 14

Number Of Ingredients 15

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Ingredients

3 pounds ground beef
2 medium onions, chopped
4 (15 ounce) cans chili beans
1 (16 ounce) jar salsa
1 (16 ounce) bottle hickory smoke-flavored barbeque sauce
¾ cup honey
½ cup salted butter
1 green bell pepper, chopped
1 chile pepper, chopped
1 tablespoon chili powder, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
3 (7 ounce) packages cornbread mix (such as Martha White®)
1 ½ cups milk
3 large eggs, beaten
2 cups shredded Cheddar cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Heat an oven-safe, 14-inch Dutch oven over medium-high heat. Cook and stir ground beef with onions until beef is browned and crumbly, 5 to 7 minutes. Add chili beans, salsa, barbeque sauce, honey, butter, bell pepper, chile pepper, chili powder, and seafood seasoning. Stir.
Mix cornbread mix, milk, and eggs together in a bowl. Pour over chili; do not stir.
Bake in the preheated oven until cornbread is golden brown, 25 to 35 minutes. Sprinkle Cheddar cheese on top and allow to melt before serving.

Nutrition Facts : Calories 734.5 calories, Carbohydrate 83 g, Cholesterol 142.5 mg, Fat 31.8 g, Fiber 7.4 g, Protein 34.5 g, SaturatedFat 14.5 g, Sodium 2123.4 mg, Sugar 35.2 g