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Cozy Dutch Oven Campfire Chili Recipe with Crispy Cornbread Topping

Dutch oven campfire chili - featured image
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A hearty and comforting chili cooked in a Dutch oven over a campfire, topped with a crispy cornbread crust. Perfect for outdoor gatherings or cozy nights in.

Ingredients

Scale
  • 1 lb ground beef (or substitute with ground turkey or plant-based crumbles)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (fire-roasted optional)
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth or water (vegetable broth for vegetarian)
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk (or plain yogurt mixed with milk)
  • 2 large eggs, beaten
  • 1/4 cup melted unsalted butter

Instructions

  1. Prep the Ingredients (10 minutes): Dice the onion and mince the garlic. Drain and rinse your beans. Beat the eggs for the cornbread batter. Measure spices and liquids.
  2. Brown the Meat (10 minutes): Place Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up. Drain excess fat if needed.
  3. Sauté Aromatics (5 minutes): Add diced onion and garlic to beef. Cook until onion softens and becomes translucent.
  4. Add Beans and Tomatoes (5 minutes): Stir in kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth. Mix well.
  5. Season the Chili (5 minutes): Add chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir thoroughly.
  6. Simmer the Chili (45 minutes): Cover Dutch oven and simmer gently. Stir occasionally to prevent sticking.
  7. Prepare Cornbread Batter (5 minutes): Whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix buttermilk, eggs, and melted butter. Combine wet and dry ingredients.
  8. Add Cornbread Topping (5 minutes): Remove lid and spread cornbread batter evenly over chili surface.
  9. Bake the Cornbread Topping (20-25 minutes): Cover Dutch oven and place over medium campfire coals or in oven at 375°F. Bake until golden and crispy. Check doneness with toothpick.
  10. Cool Slightly and Serve: Remove from heat. Let rest 5-10 minutes. Scoop and enjoy.

Notes

Use indirect heat and coals on top of the Dutch oven lid to bake cornbread evenly over campfire. Stir chili occasionally to prevent sticking. For vegetarian version, skip meat and add extra beans or veggies. Gluten-free flour can substitute all-purpose flour in cornbread. Leftovers keep well refrigerated for 4 days or frozen for 3 months.

Nutrition

Keywords: chili, campfire cooking, Dutch oven, cornbread topping, comfort food, outdoor cooking, easy chili recipe

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