Campfire Dutch Oven Chili with Cornbread

60
Minutes
10
Servings
19
Ingredients
Ingredients
Optional Toppings
Preparation
Campfire Instructions
-
Step 1
Heat briquettes up in a chimney, then make a layer of hot briquettes on the ground, a fire ring, or other metal structure.
-
Step 2
Place the dutch oven on the briquettes and allow dutch oven to get hot.
-
Step 3
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.
-
Step 4
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.
-
Step 5
Add chili powder, paprika, cumin, oregano, black pepper and salt; cook for 1 minute.
-
Step 6
Add tomato sauce, diced tomatoes & green chilies, and beer; bring to a boil. Cook for 30 minutes.
-
Step 7
Prepare cornbread mix based on box instructions and pour over chili, spreading into an even layer.
-
Step 8
Heat approximately 20 additional briquettes. Cover dutch oven with lid and place hot briquettes evenly on the top of the closed lid.
-
Step 9
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 Information
Nutrition information: 479 Calories; 174.09 Calories from fat; 78 g Total Fat (6.22 g Saturated Fat; 0.34 g Trans Fat; 2.31 g Polyunsaturated Fat; 8.39 g Monounsaturated Fat;) 84.98 mg Cholesterol; 960.63 mg Sodium; 41.14 g Total Carbohydrate; 5.28 g Dietary Fiber; 31.5 g Protein; 4.19 mg Iron; 614.17 mg Potassium; 10.92 mg Niacin; 0.6 mg Vitamin B6; 2.67 mcg Vitamin B12; 6.87 mg Zinc; 21.17 mcg Selenium; 91.78 mg Choline.
This recipe is an excellent source of Protein, Vitamin B6, Vitamin B12, Iron, Zinc, and a good source of potassium.
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