Campfire Dutch Oven Chili And Cornbread Recipes

CAMPFIRE DUTCH OVEN CORNBREAD CHILI

Steps:

• 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.

CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD

Steps:

• Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
• Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.