One-Pot Chili and Cornbread
This one-pot campfire chili and cornbread recipe is a fun crowd pleaser and it’s way easier than you’d think. Prepare a quick ground-beef chili, top with a simple corn bread batter and bake the combined dish over the fire for ~20 mins. Any of your favorite chili recipes will probably work here but we’re including ours for reference. We like to add grilled corn to the cornbread batter — delicious, but optional.
If you’re new to campfire cooking, check out our how-to guide.
Ingredients
Chili
2 lbs ground beef
2 Tbsp water
3 tsp kosher salt
1 tsp baking soda
1 medium onion, diced
1 jalapeño, thinly sliced
4 garlic cloves, thinly sliced
1 Italian sausage (optional)
1/4 cup coarse cornmeal
2 Tbsp ground cumin
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp ground coriander
1 Tbsp ground black pepper
2 tsp dried oregano
½ tsp dried thyme
2 tsp brown sugar
28-ounce can crushed tomatoes
15-ounce can black beans
1 tsp cider vinegar (optional)
1 cup cheddar cheese, grated
Cornbread
3/4 cup flour
3/4 cup coarse cornmeal
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
1 cup milk
2 Tbsp oil
1 egg
1 ear corn, grilled and removed from cobb (optional)
Directions
Chili Recipe
Toss beef with 2 tablespoons water, 2 teaspoons salt, and baking soda in bowl until thoroughly combined. Allow to sit for 15-20 mins.
Heat oil over medium-high heat in a deep 8-10 in cast iron skillet or Dutch oven. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. Next toss in the garlic and jalapeno (reserve a few slices for garnish) and cook until fragrant, about 1 min.
Add sausage and beef, stirring to break meat up into 1/4-in pieces. Cook until meat is well browned, 12 to 14 mins.
Sprinkle in cornmeal, cumin, paprika, garlic powder, coriander, oregano, thyme, pepper and 1 tsp salt to the skillet. Stir frequently until fragrant, 1 to 2 mins.
Add tomato puree, beans and include the liquid. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover and cook over medium heat until the meat is tender and chili has slightly thickened, about 45 mins. Stir occasionally to prevent sticking. If the liquid reduces to less than three-quarters of the way up the sides of the skillet contents, stir in a little water.
Cornbread Recipe
While the chili cooks over the fire, toss a whole ear of corn next to the pot until lightly charred, a few minutes per side (this ingredient is optional).
Whisk the remaining cornmeal, flour, sugar, baking soda and salt together in a medium bowl.
Whisk the oil, milk and egg together in another bowl. Then add the wet ingredients to the dry, whisking until well combined. Add grilled corn kernels (if using).
Chili Cornbread One-Pot Recipe
Remove chili from grate and let stand, uncovered, for 10 mins. Stir in any fat that has risen to top of chili, then add vinegar and season with salt to taste.
Sprinkle cheddar evenly across the top of the chili. Spoon batter over the chili. You can smooth to cover or leave space between dollops.
Return the skillet to the cooking grate, cover and add coals evenly to the lid for about 20 mins, or until the cornbread is golden brown and springs back when touched. Remove the skillet from the fire and serve with sour cream, thin sliced jalapeños and/or scallions.
At Home
Adapt this Campfire Chili and Cornbread recipe to your home kitchen by switching out the campfire for a stovetop and 400°F oven. Cook the chili on the stovetop as directed and then bake the combined dish (uncovered) until golden, about 25 mins.
Watch us make this Campfire Chili and Cornbread at the campsite: