Dutch Oven Cornbread Chili {with Gluten-Free Option}
Hearty chili and warm, golden cornbread baked together in a dutch oven? Yes, please! It's the perfect one-pot camping meal for cool, fall evenings. This recipe is great for feeding a crowd, or it can easily be halved for a family of four. Gluten-free modifications are included in the recipe.
Equipment
- 10-inch Deep or 12-inch Camp Dutch Oven
- Lid Lifter Tool (optional but recommended)
- Charcoal, Chimney Starter, and Lighter
- Long-handled tongs
- Heat-Resistant Gloves
- Stirring Spoon and Mixing Bowl
- Can opener
Ingredients
Chili:
- 2 lbs Lean ground beef, turkey, or chicken
- 1 TBSP Minced Onion
- 2 16-oz Cans Diced Tomatoes (with juice)
- 1 Can Chili Beans (with juice)
- 1 Can Dark Red Kidney Beans (drained)
- 1 8-oz Can Tomato Sauce
- 1 6-oz Can Tomato Paste
- 2 1-oz Packets Chili Seasoning (check for gluten-free if needed)
Cornbread:
- 1 14-16 oz Box Cornbread Mix (gluten-free, if needed)
- Oil, milk, eggs, or other ingredients needed to prepare the cornbread according to the box directions.
Instructions
At Home Before Camping:
- Brown the ground meat with the minced onion, then drain any grease. Let the meat cool and store it in a ziplock bag in the cooler for up to three days.
Prepare Cooking Heat Source:
- This recipe is best cooked over charcoal briquettes (instead of a campfire) for better heat control.
- Check the cornbread mix box to determine the correct cooking temperature. Place the appropriate number of charcoal briquettes in a chimney starter and light them. You'll have about 10 minutes to prepare the chili ingredients from the time you light the chimney starter until the coals will be ready to use. Download the printable dutch oven charcoal temperature chart in this article to know how many charcoal briquettes you'll need to use.
Assemble and Cook:
- Combine all of the chili ingredients together in the dutch oven and stir to mix well. Put the lid on the dutch oven.
- Using tongs and heat-resistant gloves, place the recommended number of hot charcoal briquettes underneath and on top of the dutch oven and heat the chili for 10-15 minutes, until simmering.
- While the chili is heating, prepare the cornbread mix as directed on the box.
- Remove the dutch oven lid, stir the chili, then spoon the cornbread mix evenly over the top of the chili.
- Replace the dutch oven lid. Bake according to the cornbread mix directions, usually about 25 to 35 minutes. Remember to rotate (but don't lift) the dutch oven lid a half-turn every 10 minutes to help the cornbread cook evenly. Test for doneness with a toothpick.
- Carefully remove the dutch oven from the coals and let the chili cool for about 10 minutes before serving. Enjoy!
Tried this recipe?Let us know how it was!