This Campfire Chili with Cornbread Topping is the perfect hearty, comforting meal for any outdoor adventure or cozy gathering.

The spicy, flavorful chili is made with a mix of ground beef (or your choice of protein), beans, tomatoes, and a blend of spices. The best part? It’s topped with a golden, fluffy cornbread crust that bakes to perfection over the campfire.

The cornbread soaks up the chili flavors while providing a sweet and savory contrast, making every bite comforting and delicious. Perfect for chilly nights under the stars!

Why You’ll Love This Recipe

This campfire chili is packed with rich, savory flavors and comes with the bonus of a cornbread topping, making it a filling and satisfying dish.

The chili itself is spicy and flavorful, while the cornbread topping adds a soft, slightly sweet finish to the dish. The combination of these two comfort foods is perfect for sharing around a campfire or at a family dinner.

Plus, it’s all cooked in one pot, making cleanup a breeze.

Ingredients:

1- For the Chili:

1 lb ground beef (or ground turkey, chicken, or vegetarian substitute)
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (6 oz) tomato paste
1 cup beef or vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper, to taste

2- For the Cornbread Topping:

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

Step-by-Step Instructions:

Prepare the Chili: In a large cast-iron pot or Dutch oven, heat a little olive oil over medium heat. Add the ground beef (or protein of choice) and cook until browned, breaking it up with a spatula as it cooks. Once browned, add the diced onion and garlic and cook for 3-4 minutes until softened.
Add the Chili Ingredients: Stir in the kidney beans, black beans, diced tomatoes, tomato paste, and broth. Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine, then bring the chili to a simmer. Let it cook for 20-30 minutes, stirring occasionally, until the flavors are well combined and the chili has thickened.
Prepare the Cornbread Topping: While the chili is simmering, preheat your campfire or grill to medium heat. In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
Assemble the Chili and Cornbread: Once the chili is done simmering, spread the cornbread batter evenly over the top of the chili in the cast-iron pot, covering the surface. Be careful not to stir it in—just let the cornbread sit on top.
Cook Over the Campfire: Cover the pot with a lid and cook the chili with cornbread topping over the campfire or grill for 20-30 minutes, or until the cornbread is golden and cooked through. You can check the cornbread by inserting a toothpick into the center; it should come out clean when done. If you’re using a campfire, make sure to rotate the pot occasionally to ensure even cooking.
Serve: Once the cornbread topping is cooked, remove the pot from the heat. Serve the chili with cornbread topping immediately, garnished with fresh cilantro or sour cream if desired.

Expert Tips for the Recipe:

Cornbread Variations: You can add shredded cheese, jalapeños, or herbs to the cornbread for extra flavor.
Vegetarian Option: For a vegetarian version, swap the ground beef for plant-based meat or extra beans (like pinto or black-eyed peas) and use vegetable broth.
Spice Level: Adjust the heat of the chili by adding more cayenne pepper or a diced jalapeño if you like it spicier.
Make-Ahead: The chili can be made ahead of time and stored in the refrigerator for up to 2-3 days. Just add the cornbread topping when you’re ready to cook.