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Cozy Easy Camping Dutch Oven Chili Recipe with Perfect Cornbread Topping

Camping Dutch Oven Chili - featured image
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A hearty and comforting chili cooked in a Dutch oven with a sweet, crispy cornbread topping, perfect for camping or cozy evenings at home.

Ingredients

Scale
  • 1 lb ground beef or turkey
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 medium bell pepper, diced (red or green)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth or vegetable broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Cornbread topping:
  • 1 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 tbsp baking powder
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1/2 cup sharp cheddar cheese, shredded (optional)

Instructions

  1. Heat Dutch oven over medium heat and add a splash of oil. Sauté chopped onion and diced bell pepper until softened and fragrant, about 5 minutes.
  2. Stir in minced garlic and cook for another minute.
  3. Add ground beef or turkey, breaking it up with a spoon. Cook until no longer pink and starting to brown, 5-7 minutes. Drain excess fat if necessary.
  4. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Toast spices slightly for 2-3 minutes.
  5. Add tomato paste and stir into mixture.
  6. Pour in diced tomatoes, kidney beans, and broth. Stir well and bring to a gentle simmer. Cover and cook for 15-20 minutes, stirring occasionally.
  7. While chili simmers, whisk together cornmeal, flour, baking powder, sugar, and salt in a bowl.
  8. In a separate bowl, beat egg with milk and melted butter. Combine wet and dry ingredients, stirring just until blended. Fold in shredded cheddar if using.
  9. Remove Dutch oven from heat. Spoon cornbread batter evenly over chili surface.
  10. Place lid on Dutch oven and bake over campfire coals or in oven preheated to 375°F (190°C) for 15-20 minutes until cornbread topping is golden and a toothpick inserted comes out clean.
  11. Let chili rest a few minutes before serving.

Notes

Use a lid with legs for even baking over campfire coals. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend. For dairy-free, use plant-based milk and dairy-free butter. Avoid overmixing cornbread batter to keep it tender. Manage campfire heat carefully to prevent burning.

Nutrition

Keywords: camping chili, Dutch oven chili, cornbread topping, easy chili recipe, camping recipes, comfort food, one-pot meal

Find it online: https://elvafood.com/cozy-easy-camping-dutch-oven-chili-recipe-with-perfect-cornbread-topping/