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.
Equipment
- 1 5-quart Cast-Iron Dutch Oven
- 1 Grilling Tongs or Shovel For managing hot coals
- 1 Mixing Bowl For preparing cornbread batter
- 1 Large Spoon or Spatula For stirring chili and dolloping batter
- 1 Campfire or Charcoal Grill Setup For heat source
Ingredients
Main
- One 16-ounce jar mild salsa
- One 14.5-ounce can fire-roasted diced tomatoes
- One 4-ounce can mild or hot green hatch chiles
- Three 15-ounce cans beans such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
- One 15-ounce can corn drained (but not rinsed)
- 3 tablespoons chili powder
- One 8.5-ounce box corn muffin mix
- 1 large egg
- 1/3 cup whole milk
- Assorted toppings such as sour cream shredded cheese, sliced jalapenos, chopped cilantro, diced avocado, sliced scallions and hot sauce, for serving
Instructions
- 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.
Notes
Achieving proper heat distribution is crucial for this dish; maintain a moderate, consistent coal bed around the Dutch oven and a few coals on the lid for even cornbread baking. Periodically rotate the pot to prevent scorching. While the recipe suggests not rinsing beans, a quick rinse can reduce sodium if preferred, though it might thin the chili slightly. For added depth, consider browning some ground sausage or beef before adding the chili ingredients, or include a pinch of smoked paprika and cumin for a more complex flavor profile. Don't be shy with fresh toppings – cilantro, avocado, and pickled jalapeños elevate the experience significantly. Ensure the cornbread batter is spooned gently to avoid excessive sinking.