Campfire Chili with Cornbread Topping
This Campfire Chili with Cornbread Topping is the perfect hearty, comforting meal for any outdoor adventure or cozy gathering.
For the Chili:
- 1 lb ground beef or vegetarian substitute
- 1 onion diced
- 2 cloves garlic minced
- 1 can kidney beans drained
- 1 can black beans drained
- 1 can diced tomatoes
- 1 can tomato paste
- 1 cup broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional
- Salt and pepper to taste
For the Cornbread Topping:
- 1 cup cornmeal
- 1 cup flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup melted butter
- 1 egg
Brown the ground beef in a large pot, then add onion and garlic. Cook until softened.
Stir in beans, tomatoes, tomato paste, broth, and seasonings. Simmer for 20-30 minutes.
Prepare cornbread topping by mixing dry ingredients, then adding wet ingredients.
Spread cornbread batter over the chili, cover, and cook over the campfire for 20-30 minutes until golden.