Dutch Oven Chili and Cornbread

recipe and image from here

We made this while camping at Mt. Rainier National Park this summer.

I put cooked the chili ingredients together at home,

so we just need to add it to a hot dutch oven and top with the cornbread.

It was pretty tasty!

Dutch Oven Chili and Cornbread

3 lbs. of ground beef (I used less)
1 large onion, diced
1 green bell pepper, diced
8 cloves of garlic, minced
1/2 t. of dried oregano
1 (28-oz.) can of diced tomatoes
1 (6-oz.) tomato paste
1 (16-oz.) can of kidney beans or black beans
5 T. of chili powder
2 T. of ground chipotle powder
1 T. of ground cumin
1 can of water
2 (8.5-oz.) boxes of Jiffy cornbread (or any other corn bread mix you like)
(eggs and milk for the Jiffy cornbread mix)
Salt and black pepper

Make a layer of hot coals on the ground.
Place the dutch oven over the coals and allow the dutch oven to get hot.
Cook the ground beef until it starts to brown, breaking up the meat with a spatula.
Add the onions, garlic, and bell pepper and continue to cook until the vegetables are softened
Add the chili powder, chipotle powder, cumin, diced tomatoes, and tomato paste.
Add the can of water and beans and cook for another 10-15 minutes.
Season with salt and pepper to taste.
Make the cornbread mix in a bowl and pour over the top of the chili.
Place the lid on top of the dutch oven and place about 20 hot coals over the top of the lid.
Cook for about 10 minutes and check to see if the cornbread is done cooking by lifting the lid and poking a skewer through the cornbread. If it comes out clean the chili is done.