Not only does cooking outdoors create delectable dishes, but it also creates lasting memories. Whether it's a weekend camping trip or a backyard cookout, these moments spent together become cherished traditions.
From teaching your kids how to flip burgers to swapping family recipes around the picnic table, these shared experiences strengthen bonds and create stories that will be told for generations.
Below you will find a chili and cornbread recipe that is definitely going to be shared at the future family gatherings.
You will need one (12-inch) (8-quart) Dutch Oven with lid for this recipe.
- 3 pounds of ground beef
- 1 large onion, diced
- 1 green bell pepper, diced
- 8 cloves of garlic, minced
- 1/2 teaspoon of dried oregano
- One 28-oz can of diced tomatoes
- One 6-oz tomato paste
- One 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)
- Two 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 or in your fire pit.
- 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 (or 1.5 cups 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.
RECIPE COURTESY OF HONESTLY YUM