CAMP CHILI & CORNBREAD

CAMP CHILI & CORNBREAD

Ingredients:

• 3 pounds of ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 8 cloves of garlic, minced
• 1/2 teaspoon of dried oregano
• 1 28-oz can of diced tomatoes
• 1 6-oz tomato paste
• 1 16-oz can of kidney beans or black beans
• 5 tablespoons of chili powder
• 2 tablespoons of ground chipotle powder
• 1 tablespoon of ground cumin
• 1 can of beer (or water)
• 2 8.5-oz boxes of Jiffy cornbread (or any other corn bread mix you like)
• (eggs and milk for the Jiffy cornbread mix)
• Salt and black pepper

Directions:

• Make a layer of hot coals on the ground.
• Place the dutch oven over the coals and allow the dutch oven to get hot.
• Cook the ground beef until it starts to brown, breaking up the meat with a spatula.
• Add the onions, garlic, and bell pepper and continue to cook until the vegetables are softened
• Add the chili powder, chipotle powder, cumin, diced tomatoes, and tomato paste.
• Add the can of beer and beans and cook for another 10-15 minutes.
• Season with salt and pepper to taste.
• Make the cornbread mix in a bowl and pour over the top of the chili.
• Place the lid on top of the dutch oven and place about 20 hot coals over the top of the lid.
• Cook for about 10 minutes and check to see if the cornbread is done cooking by lifting the lid and poking a skewer through the cornbread. If it comes out clean the chili is done.

(images by HonestlyYUM)