Campfire Dutch Oven Chili with Cornbread
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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 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.