Dutch Oven Chili and Cornbread
Chili and cornbread, and only one pot to clean! Serves ten young Scouts or six older ones.
Ingredients
- 3 lbs of ground beef (2 lbs for less people)
- 1 large onion, diced
- 1 green bell pepper, diced
- 8 cloves of garlic, minced, or 3 tbsp of jar garlic
- 1 teaspoon of dried oregano
- 1 28-oz can of diced tomatoes
- 2 6-oz tomato paste
- 1 16-oz can of kidney beans or black beans
- 2 packets of low-sodium chili seasoning
- 1-1/2 cups of water
- 2 8.5-oz boxes of Jiffy cornbread or corn muffins
- 2 eggs
- 2/3 cup milk
- Salt and black pepper
- Your favorite hot sauce
- 2 lbs of charcoal (about 40 briquettes)
Directions
- Make a pyramid 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 juat 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 packets
- Add diced tomatoes and tomato paste
- Add the water 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. Put water in the bowl, otherwise the remaining batter becomes very difficult to clean
- 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 toothpick or fork through the cornbread. If it comes out clean the chili is done