Campfire Dutch Oven Chili and Cornbread
Servings: 8
Equipment
- Dutch Oven
Ingredients
- 1 16-ounce jar mild salsa
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 4-ounce can mild or hot green hatch chiles
- 3 15-ounce cans beans such as dark red kidney beans, light red kidney beans, black beans, pinto beans, etc., drained and rinsed
- 1 15-ounce can sweet corn drained, but not rinsed
- 3 tbsp chili powder
- 1 8.5-ounce box corn muffin mix
- 1 large egg
- 1/3 cup whole milk
Instructions
- Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 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.