Fall Camping Recipe

Chili is a classic meal for enjoying at the campground with your family because it makes a lot and it’s a heart way to fill your bellies after hiking the trails. We’ll show you this easy Dutch oven chili and cornbread fall camping recipe that your whole family is bound to love. Enjoy this simple addition to your camping menu!

Ingredients

For the Chili

1 medium onion, diced
1 tbsp. oil
4 cloves garlic, minced (or 2 teaspoons garlic powder)
2 tsp. salt
1-2 tsp. chili powder
1 tsp. ground cumin
1 (14.5 oz) can black beans, drained
1 (14.5 oz) can kidney beans, drained
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chiles
2 tbsp. tomato paste

For the Cornbread Topper

1 c. cornmeal
½ c. flour
1 tbsp. baking powder
1 ½ tsp salt
1 c. milk
1 egg, lightly beaten
2 tbsp. honey

Instructions

Wash and dry all produce and dice the onion.
In your Dutch oven, heat a drizzle of oil over medium heat until soft and translucent. About 5 minutes.
Add in the garlic and all spices for the chili. Saute for about a minute until fragrant.
Drain the beans and toss into the Dutch oven with the tomatoes, chiles, and tomato paste.
Simmer for 10 minutes or until thickened.
While waiting for the chili to thicken, combine the dry ingredients for the cornbread in a medium bowl. Stir to combine thoroughly.
Add the milk, egg, and honey and mix until combined into a thick batter.
Set the Dutch over over indirect heat to soften the simmer. Slowly pour the batter over the chili, coating the top evenly.
Cover with the lid and place coals on the lid to cook the batter through thoroughly.
Bake until the cornbread is cooked through. You’ll want to get the temperature to about 400-425. This should take 20 minutes or so.
Serve hot!