CAMPFIRE 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.
Provided by Laura Bashar | Family Spice
Categories Recipes
Time 1h
Number Of Ingredients 17
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.
Nutrition Facts : Calories 350 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 11.9 grams fat, Fiber 4.3 grams fiber, Protein 21.8 grams protein, SaturatedFat 3.7 grams saturated fat, ServingSize 1 bowl, Sodium 985.4 milligrams sodium, Sugar 11.2 grams sugar, TransFat .3 grams trans fat, UnsaturatedFat 1.3 grams unsaturated fat
VEGETARIAN DUTCH OVEN CHILI & CORNBREAD
Cornbread on top, chili on the bottom, this Dutch oven classic is the perfect one pot campfire meal to keep you warm and toasty all night long.
Provided by Fresh Off The Grid
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- In a 10" / 4 qt Dutch oven over medium heat, saute the onion in oil until soft and just beginning to turn golden, about 5 minutes. Add the garlic and spices and saute for 1 minute. Add the beans, tomatoes, chiles, and tomato paste, stir to combine. Simmer for 10 minutes until thickened.
- In the meantime, prepare the cornbread batter. Mix all the dry ingredients in a medium bowl and stir to combine. Add the milk, egg, and honey and mix until a batter forms.
- Move Dutch oven over indirect heat to reduce bubbling. Pour the batter over the chili as evenly as possible, then cover the Dutch oven with a lid and shovel embers or coals onto the top. You're going for a temperature of approx. 400-425F.
- Bake until the cornbread has cooked through and is no longer wet in the center, about 20 minutes.
- Serve with your favorite chili toppings & enjoy!
Nutrition Facts : Calories 313 kcal, ServingSize 1 serving
FIREHOUSE CHILI AND CORNBREAD CASSEROLE
Everyone knows that firefighters make the best chili--many using a recipe very similar to this--and the only way I know how to make that chili even better is by topping it with a cheesy cornbread crust. The cornbread crust is relatively sweet, which of course pairs perfectly with that spicy, meaty, savory chili.
Provided by Chef John
Categories Main Dish Recipes Casserole Recipes
Time 2h
Yield 10
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
- Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
- Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
- Spoon or ladle into a dish and garnish with sour cream and cilantro.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 47.2 g, Cholesterol 114 mg, Fat 24.6 g, Fiber 5.7 g, Protein 28.7 g, SaturatedFat 9.8 g, Sodium 1529 mg, Sugar 7.7 g
CAMPFIRE DUTCH OVEN CHILI WITH CORNBREAD
Get cozy 'round the campfire with this warming dutch oven chili and cornbread recipe.
Categories Family Dinners / Kid Friendly
Time 1h
Yield 10 Servings
Number Of Ingredients 19
Steps:
- Heat briquettes up in a chimney, then make a layer of hot briquettes on the ground, a fire ring, or other metal structure.
- Place the dutch oven on the briquettes and allow dutch oven to get hot.
- Add oil to the dutch oven and sauté onion, bell pepper, and jalapeño pepper stirring occasionally until tender, approximately 4-7 minutes. Add garlic and cook for an additional 1 minute.
- Add Ground Beef to dutch oven and cook for 8-10 minutes, breaking beef into small crumbles and stirring occasionally until browned. If dutch oven starts to cool off, add more hot briquettes on the bottom.
- Add chili powder, paprika, cumin, oregano, black pepper and salt; cook for 1 minute.
- Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Cook for 30 minutes.
- Prepare cornbread mix based on box instructions and pour over chili, spreading into an even layer.
- Heat approximately 20 additional briquettes. Cover dutch oven with lid and place hot briquettes evenly on the top of the closed lid.
- Cook for about 10 minutes, checking halfway through. Check to see if cornbread is done by sticking a toothpick into cornbread. If the toothpick comes out clean, it is done.
Nutrition Facts : Calories Nutrition information
CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD
When we go camping, we love a hearty one-pot meal that needs little prep time, minimal cook time and big payoff when it comes to flavor. With all this in mind, we set out to create a dump-and-stir chili that could be made with ingredients you'd find at even the remotest general store. To reduce the number of items you need to pack in your cooler, we kept this vegetarian. But we wouldn't be unhappy if some broken-up sausage found its way into the pot too. The cornbread layer on top makes this a full meal that everyone can customize with a variety of toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
BAKED CHILI WITH CORNMEAL CRUST
Enjoy chili with a nice piece of corn bread? Then you'll love this dish! The corn bread bakes on top of a slow oven-simmering chili.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain.
- In small bowl, mix 1 tablespoon Bisquick mix, the chili powder and water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. Pour into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
- Stir remaining ingredients until blended; pour over beef mixture.
- Bake uncovered 35 to 40 minutes or until golden brown.
Nutrition Facts : Calories 265, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg
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