Campfire Chili with Cornbread Topping

Ingredients

For the Chili

1 pound ground beef, 80/20 lean
1 yellow onion, medium, chopped
2 cloves garlic, minced
1 can diced tomatoes, 14.5 ounce, undrained
1 can tomato sauce, 8 ounce
1 can kidney beans, 15 ounce, rinsed and drained
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 cup beef broth
1 tablespoon olive oil

For the Cornbread Topping

1 cup cornmeal
1/2 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, large
1/4 cup butter, melted

For Serving (Optional)

1/2 cup shredded cheddar cheese
1/4 cup sour cream
2 tablespoons fresh cilantro, chopped

Instructions

1
Prepare your campfire or grill for medium-high heat. If using a Dutch oven, ensure it's clean and ready.
⏱️ 5 min00
2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over the campfire/grill. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
⏱️ 10 min00
3
Add the chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 6 min00
4
Stir in the diced tomatoes (undrained), tomato sauce, rinsed and drained kidney beans, chili powder, cumin, smoked paprika, salt, pepper, and beef broth. Bring the mixture to a simmer, then reduce heat to low and let it gently bubble while you prepare the cornbread topping.
⏱️ 10 min00
5
In a medium bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt for the cornbread topping.
⏱️ 3 min00
6
In a separate small bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
⏱️ 3 min00
7
Carefully spoon the cornbread batter over the simmering chili, spreading it evenly to cover the surface. If cooking on a campfire, place the lid on the Dutch oven and place hot coals on top of the lid for even baking. If using a grill, close the lid.
⏱️ 3 min00
8
Cook for 15-20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Be careful not to burn the bottom of the chili; adjust heat as needed.
⏱️ 20 min00
9
Remove from heat and let rest for a few minutes before serving. Garnish with shredded cheddar cheese, sour cream, and fresh cilantro, if desired.
⏱️ 5 min00