DutchOven HQ
Chili & Cornbread Recipe

This Dutch oven recipe is so good and sure to please we had to share! Hearty and wholesome, Chili & Cornbread is sure to warm you up on a cold day.

Prep time: 30 Minutes, Cook time: 1 Hour

The ingredient includes:

Chili From Scratch:

2 lbs extra lean ground meat
1 large yellow onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
1 large yellow pepper, diced
4 cloves garlic, minced
1 40 oz can light kidney beans, drained
1 40 oz can dark kidney beans, drained
1 28 oz can stew tomatoes
1 28 oz can diced tomatoes, drained
1 28 oz can tomato sauce
2 tbsp chili powder
1 tsp ground cumin
1 tbsp onion powder
1/2 tsp garlic powder
1/2 tsp salt

Cornbread From Scratch:

1 cup all-purpose flour
1 1/2 cup cornmeal
1 tsp brown sugar
1/2 tsp salt
3/4 tsp baking soda
1 tbsp baking powder
1/2 tsp Mrs. Dash or similar spice
1 cup creamed corn
1 cup buttermilk
3 egg whites, beaten stiff
1 tbsp melted butter

Prepare the chili in a 14” deep Dutch oven.  Begin by browning the ground beef using 20 – 24 charcoal briquettes, bottom heat. Add onion, peppers, garlic and cook until tender. Drain off the liquid then add the remaining ingredients. Bring the contents of the Dutch oven to a boil then simmer for 30 minutes.

Prepare Cornbread by combining the dry ingredients in a bowl. In the separate bowl combine the wet ingredients then stir the wet ingredients into the dry ingredients and mix well until you have a smooth cornbread batter. Spoon the cornbread mixture over top of the chili. Cover and bake for 30 minutes or until cornbread turn golden brown using 14 briquettes beneath and 20 briquettes top of your Dutch oven.

Note: For even browning make sure to turn the oven and lid 1/4 turns in opposite directions every 10 minutes.

Indoor Directions

This recipe can be converted for indoor cooking by starting chili in a flat-bottomed Dutch oven on the stove top, browning the meat then add the onion and peppers. Drain off liquid, add remaining chili ingredients and bring to boil on the stove top.

Preheat your kitchen oven to 350° then place your Dutch oven with chili into your oven. After 30 minutes, remove the Dutch oven from your oven and add the cornbread batter to the top of the chili. Replace the Dutch oven, uncovered, into your oven and bake until the cornbread is golden brown.

Bon Appetite

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