Cook up your whole meal in one pan with this easy camping recipe – cast iron chili and cornbread. Spicy chili and cheesy cornbread? Yes, please!
1 Tbsp. olive oil
1 pound ground beef
1 onion, chopped
2 stalks celery, chopped
1 green pepper, chopped
3 cloves garlic minced
2 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. salt
½ tsp. pepper
2 (14.5oz) cans diced, fire roasted tomatoes, drained
1-2 (15 oz.)) cans pinto or kidney beans, drained
2 Tbsp. tomato paste
1 bottle beer
2 (8.5oz) boxes cornbread mix (such as Jiffy)
2/3 cup milk
8 ounces cheddar cheese, shredded
1 (7 oz.) can green chilies, drained
Place a large cast iron Dutch oven over coals. Add olive oil, beef, onions, celery, pepper and garlic and cook until veggies are soft and meat is cooked through.
Add spices, tomatoes, beans, tomato paste and beer and stir well. Bring to a simmer and cook for 5 minutes. Remove from heat.
In a large bowl, stir together cornbread mix, eggs and milk until combined. Stir in cheese and chilies. Spoon on top of chili and spread to cover.
Place lid on pan and place in the coals, topping the lid with more hot coals. Bake for 10-20 minutes, (depending on the heat of your coals), until a knife inserted in center of cornbread comes out clean.