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Camp Chili and Cornbread

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Camp Chili and Cornbread

Just because you’re around a campfire doesn’t mean you can’t treat yourself to some comfort food. This recipe will have the whole camp lethargic from being so stuffed!
Course Dinner, Main Course
Keyword camping, dairy-free, egg-free, lactose-free, no nuts, no shellfish, no tree nuts


  • 3 pounds of ground beef
  • 1 large onion diced
  • 1 green bell pepper diced
  • 8 cloves of garlic minced
  • ½ teaspoon of dried oregano
  • 28 oz can of diced tomatoes
  • 6 oz tomato paste
  • 16 oz can of kidney beans or black beans
  • 5 tablespoons of chili powder
  • 2 tablespoons of ground chipotle powder
  • 1 tablespoon of ground cumin
  • 1 can of beer or water
  • 17 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 beer 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.

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