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CAMP CHILI & CORNBREAD

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Csirnchilc - Recipe

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Description

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)

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