Camping Chili with Cornbread
Enjoy a tasty dinner camping of chili with cornbread cooked over coals in a Dutch oven with this easy to make recipe using mostly canned goods.
Servings: 16 servings
Equipment
- Dutch oven
- Mixing Bowl
- Heat Resistant Gloves
Ingredients
- 16 oz salsa mild, medium, or hot
- 14.5 oz canned tomatoes fire roasted is good!
- 4 oz can diced green chiles
- (3) 15 oz canned beans (a variety such as kidney, pinto, and black) drained, but not rinsed
- 15 oz canned corn drained, but not rinsed
- 3 tbsp chili powder
- water
- 1 pouch cornbread mix
- 1 egg
- assorted toppings shredded cheese, sour cream, scallions, etc
Instructions
- Start your charcoal so the flames have died out by the time you are ready to cook. We are looking for a medium-high heat and we will need plenty of coals once the dish is prepared. How do you know a medium-high heat? It is at the correct temperature when you can hold your hand about 2 inches above the heat for only 2 to 3 seconds.
- In the Dutch oven, pour in your salsa. Then add your tomatoes and chilis. Next add the beans and corn, drained but not rinsed. Sprinkle your chili powder across the top. Add 1 ΒΌ cup water and stir everything to combine.
- Ina separate bowl, combine your cornbread mix with the egg and 1/3 cup water. You want a thick batter. Dollup the cornbread batter across the top of your chili mixture. Cover it with the lid.
- Arrange enough of your coals in a circle to surround the Dutch oven without being touched by them. Carefully place your oven in the middle of the circle being careful to not swing the pot too much as you move it.
- With grilling tongs or a shovel, place a number of coals on the surface of the oven. Because we only need to heat the chili and we are trying to bake the cornbread we want to use the 3:1 ratio considered best for baking in a Dutch oven. This means we want three times as many coals on the lid as we need circling around the oven.
- Cook chili with the coals for about 40 minutes, rotating the pot occasionally. Then remove the coals from the lid and the pot away from the heat. Let sit, covered,for about 20 minutes before servings with your desired toppings.