Campfire Dutch Oven Chili And Cornbread Food

CAMPFIRE DUTCH OVEN CHILI WITH CORNBREAD

Steps:

• 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.

CAMPFIRE DUTCH OVEN CORNBREAD CHILI

Steps:

• In a fire ring or other fire-safe container add 35 charcoal briquettes.
• Light the briquettes and allow to heat up for approximately 20-30 minutes.
• When flames are down and coals are hot, place over the hot coals a 10-inch cast iron Dutch oven.
• Add olive oil into Dutch oven.
• Stir in diced onions, bell peppers, anaheim chile and jalapeño pepper.
• Cook until vegetables start to soften, approximately 5 minutes.
• Add ground turkey and garlic cloves to the vegetables and cook until meat is mostly browned.
• Season with chile powder, cumin and salt.
• Mix in beans, tomato sauce, diced tomatoes, chipotle chile and canned green chiles.
• If your coals are too hot you might need more water.
• Allow chili to simmer for at least 30 min or up to several hours. The longer the chili cooks, the more flavor the chili will have. If you are simmering the chili for hours, remove 10-15 coals from underneath the Dutch oven. Keep an eye on the coals and the heat while it cooks. You may need to to add new coals if the old ones die out.
• Mix together (per package directions 1 box of cornbread mix. There are brands that only require water to be added.
• Spread cornbread batter evenly over the top of your chili.
• Cover Dutch oven with lid and place approximately 16 hot coals on the lid.
• Allow chili and cornbread to cook until cornbread is browned and done, approximately 20-30 minutes.

DUTCH OVEN BUTTERMILK CORNBREAD

Steps:

• In a large bowl, mix the dry ingredients together, and then add the creamed corn, buttermilk, and eggs, and mix thoroughly.
• Position a 10-inch or 12-inch Dutch oven over where the fire on your grill will be, and then arrange 15 charcoal briquettes around the bottom. Heat the Dutch oven over the fire.
• Melt the lard in the Dutch oven, and then add the batter. The lard will rise up the edges and spill onto the top of the batter. Cover the Dutch oven and place 10 coals on the lid. Cook for about 30 minutes, or until the bread is brown and firm.
• If using a cast iron skillet in the oven instead, preheat oven to 425 degrees F. Place the skillet in the oven, melt the lard, and then add the batter. Do not cover. Bake for 25 to 30 minutes. Let cool for 5 to 10 minutes before cutting. Serve warm.

CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD

Steps:

• 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.