Ingredients for Chili:

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (6 ounces) tomato paste
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • Salt and pepper, to taste

Ingredients for Cornbread:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg

Instructions:

  1. Start by setting up your campfire and ensuring you have a sturdy grate or a tripod with a cooking pot or Dutch oven for the chili.
  2. Heat a large pot or Dutch oven over the fire and add the ground beef. Cook until browned, then add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
  3. Add the diced tomatoes, kidney beans, tomato paste, beef broth, chili powder, cumin, salt, and pepper to the pot. Stir well to combine all the ingredients.
  4. Place the lid on the pot and let the chili simmer over the fire for about 1 to 2 hours, stirring occasionally.
  5. While the chili is simmering, prepare the cornbread batter. In a bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
  6. In a separate bowl, whisk together the milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
  7. Pour the cornbread batter into a greased cast iron skillet or a disposable aluminum baking pan.
  8. Place the skillet or pan over the fire or on a grate and cook until the cornbread is golden brown and cooked through. This should take about 20 to 25 minutes.
  9. Serve the campfire chili hot in bowls and enjoy with a slice of warm cornbread on the side.

This campfire chili and cornbread recipe is perfect for outdoor adventures and brings warmth and comfort to any campfire gathering. Enjoy the flavors of smoky chili and deliciously moist cornbread as you savor the great outdoors.