Dutch Oven Cornbread Chili
Whether you are camping or at home, make something special like this Dutch oven chili with cornbread where you bake the cornbread in the same pot as your chili! Also known as cowboy chili, you are sure to be a hit at the campground.
Servings 8
Calories 213kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 1 red bell pepper seeded & diced
- 1 anaheim chile seeded & diced
- 1 jalapeño pepper seeded & diced
- 1 ½ lb ground turkey
- 4 garlic cloves minced
- 2 tablespoon chile powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 15 oz canned black beans drained an rinsed
- 15 oz canned tomato sauce
- 15 oz canned diced tomatoes
- 3 oz chipotle chile in adobo sauce
- 4 oz green chiles canned, drained & diced
- ½ cup water if needed
- 1 box of cornbread mix
Instructions
- In a fire ring or other fire-safe container add 35 charcoal briquettes.
- Light the briquettes and allow to heat up for approximately 20-30 minutes.
- When flames are down and coals are hot, place over the hot coals a 10-inch cast iron Dutch oven.
- Add olive oil into Dutch oven.
- Stir in diced onions, bell peppers, anaheim chile and jalapeño pepper.
- Cook until vegetables start to soften, approximately 5 minutes.
- Add ground turkey and garlic cloves to the vegetables and cook until meat is mostly browned.
- Season with chile powder, cumin and salt.
- Mix in beans, tomato sauce, diced tomatoes, chipotle chile and canned green chiles.
- If your coals are too hot you might need more water.
- Allow chili to simmer for at least 30 min or up to several hours. The longer the chili cooks, the more flavor the chili will have. If you are simmering the chili for hours, remove 10-15 coals from underneath the Dutch oven. Keep an eye on the coals and the heat while it cooks. You may need to to add new coals if the old ones die out.
- Mix together (per package directions 1 box of cornbread mix. There are brands that only require water to be added.
- Spread cornbread batter evenly over the top of your chili.
- Cover Dutch oven with lid and place approximately 16 hot coals on the lid.
- Allow chili and cornbread to cook until cornbread is browned and done, approximately 20-30 minutes.
Notes
If wind is blowing ashes around your fire, keep chili covered. Remember, when cooking do not place your Dutch oven directly over the flames because this will crack your pot.
You can also do this at home in the oven. Make sure you use an oven safe pot and bake the chili-cornbread uncovered per your cornbread recipe directions.
You can use any ground meat for this chili: beef, chicken, pork or a combination of meats.
TO STORE: If you are home, you can store any leftover chili in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer cooled leftovers to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1bowl | Calories: 213kcal | Carbohydrates: 21g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 859mg | Potassium: 777mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1411IU | Vitamin C: 33mg | Calcium: 62mg | Iron: 4mg
