Last weekend we headed to Buena Vista, CO for a trip with some friends. Since it was going to be cooler at night we thought dutch oven chili and cornbread would hit the spot and keep our bellies warm!
Dutch Oven Chili and Cornbread
10” Dutch Oven
10 charcoal briquets on bottom
20 briquets on top
We had trouble with our briquets lighting but I don’t think we had enough on the bottom anyway, so I would use more than 10 briquets on the bottom. I’m sure because it’s a meaty heavier dish we needed more charcoal briquets. I had to put the dutch oven on the stove top in the camper to finish cooking it. Beginner mistake!
1 green pepper
2 pounds of ground beef
6-8 cloves of diced garlic
1-28oz. can diced tomatoes
1-6oz. can tomato paste
1-16oz. can of black beans and/or kidney beans
5 tbsp. chili powder
1 tbsp. ground cumin
1 can of beer or water
2 boxes of Jiffy Cornbread (eggs and milk for the cornbread mix too)
- Heat briquets and place dutch oven on top. Allow dutch oven to heat before adding ground beef.
- Add ground beef. (We dabbed out some of the grease.)
- Once ground beef is close to being done add in onion, garlic and green pepper.
- When veggies are soft, add in chili powder, cumin, oregano, diced tomatoes, and tomato paste. If you want a kick to your dutch oven chili you can add some ground chipotle powder.
- Add the can of beer or water and beans to let the chili continue to cook for 10 to 15 minutes. We did not use the whole can of beer. Use however much you feel!
- Make the cornbread mix and pour over dutch oven chili.
- Place the lid on the dutch oven and cover lid with about 20 briquets.
- Let your dutch oven chili and cornbread cook for another 10 minutes or so checking the cornbread to make sure its done.