Dutch Oven Chili and Cornbread
Source: Fresh Off The Grid
4qt Dutch Oven
For the Chili
- 1 medium onion, diced
- 1 tablespoon oil
- 4 cloves garlic, minced (or 2 teaspoons garlic powder)
- 2 teaspoons salt
- 1-2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (14.5 oz) can black beans, drained
- 1 (14.5 oz) can kidney beans, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 2 tablespoons tomato paste
For the Cornbread Topper
- 1 cup cornmeal
- ½ cup flour
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
- 1 cup milk
- 1 egg, lightly beaten
- 2 tablespoons honey
In a 10” / 4 qt Dutch oven over medium heat, saute the onion in oil until soft and just beginning to turn golden, about 5 minutes. Add the garlic and spices and saute for 1 minute. Add the beans, tomatoes, chiles, and tomato paste, stir to combine. Simmer for 10 minutes until thickened.
In the meantime, prepare the cornbread batter. Mix all the dry ingredients in a medium bowl and stir to combine. Add the milk, egg, and honey and mix until a batter forms.
Move Dutch oven over indirect heat to reduce bubbling. Pour the batter over the chili as evenly as possible, then cover the Dutch oven with a lid and shovel embers or coals onto the top. You’re going for a temperature of approx. 400-425F.
Bake until the cornbread has cooked through and is no longer wet in the center, about 20 minutes.
Serve with your favorite chili toppings & enjoy!