Campfire Dutch Oven Chili with Cornbread

Yield: 10 servings

Ingredients

Chili

• 3 pounds ground beef (90% lean)
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño pepper, ribs and seeds removed, chopped
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 (8 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes & green chilies, undrained
• 1 (12 ounce) bottle beer
• 2 (8.5 ounce) boxes cornbread mix (including ingredients to prepare cornbread)

Optional Toppings

• Sour cream
• Sliced green onions
• Shredded Cheddar cheese

Instructions

1. Heat briquettes up in a chimney, then make a layer of hot briquettes on the ground, a fire ring, or other metal structure.
2. Place the Dutch oven on the briquettes and allow Dutch oven to get hot.
3. Add oil to the Dutch oven and sauté onion, bell pepper, and jalapeño pepper stirring occasionally until tender, approximately 4 to 7 minutes. Add garlic and cook for an additional 1 minute.
4. Add ground beef to Dutch oven and cook for 8 to 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.
5. Add chili powder, paprika, cumin, oregano, black pepper and salt; cook for 1 minute.
6. Add tomato sauce, diced tomatoes & green chiles and beer; bring to a boil. Cook for 30 minutes.
7. Prepare cornbread mix based on box instructions and pour over chili, spreading into an even layer.
8. Heat approximately 20 additional briquettes. Cover Dutch oven with lid and place hot briquettes evenly on the top of the closed lid.
9. Cook for about 10 minutes, checking halfway through. Check to see if cornbread is done by sticking a wooden pick into cornbread. If the wooden pick comes out clean, it is done.

Nutrition

Per serving: 479 Calories; 174.09 Calories from fat; 78g Total Fat (6.22g Saturated Fat; 0.34g Trans Fat; 2.31g Polyunsaturated Fat; 8.39g Monounsaturated Fat;) 84.98mg Cholesterol; 960.63mg Sodium; 41.14g Total Carbohydrate; 5.28g Dietary Fiber; 31.5g Protein; 4.19mg Iron; 614.17mg Potassium; 10.92mg Niacin; 0.6mg Vitamin B6; 2.67mcg Vitamin B12; 6.87mg Zinc; 21.17mcg Selenium; 91.78mg Choline

This recipe is an excellent source of Protein, Vitamin B6, Vitamin B12, Iron, Zinc and a good source of potassium.

Attribution

Recipe and photo used with permission from: Texas Beef Council