Dutch Oven Chili and Cornbread

Chili and cornbread, and only one pot to clean! Serves eight young Scouts or five older ones.


  • 3 pounds of ground beef
  • 1 large onion, diced
  • 2 green bell peppers, diced
  • 8 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 2 28-oz cans of diced tomatoes
  • 2 6-oz tomato paste
  • 2 16-oz can of kidney beans or black beans
  • 3 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 and 2/3 cup milk for the 2 Jiffy cornbread mixes
  • Salt and black pepper
  • Your favorite hot sauce
  • 2 lbs of charcoal (about 40 briquettes)


  1. Make a layer of hot coals on the ground. Place the dutch oven over the coals and allow the dutch oven to get hot
  2. Cook the ground beef until it starts to brown, breaking up the meat with a spatula
  3. Add the onions, garlic, and bell pepper and continue to cook until the vegetables are softened
  4. Add the chili packets (only 2 first, and then add the third to taste)
  5. Add diced tomatoes and tomato paste
  6. Add the water and beans and cook for another 10-15 minutes
  7. Season with salt and pepper to taste
  8. Make the cornbread mix in a bowl and pour over the top of the chili
  9. Place the lid on top of the dutch oven and place about 20 hot coals over the top of the lid
  10. 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