Campfire Chili

Name: Campfire Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.5 pound ground beef (lean); 1 tablespoon olive oil; 1 yellow onion (small, diced); 2 garlic cloves (minced); 14.5 ounce diced tomatoes (undrained); 15 ounce kidney beans (rinsed and drained); 15 ounce pinto beans (rinsed and drained); 2 tablespoon tomato paste; 1.5 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.5 cup beef broth; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 8.5 ounce cornbread mix; 0.5 cup milk; 1 egg (large); 0.25 cup shredded cheddar cheese (for serving); 0.25 cup sour cream (for serving)

A rich and flavorful chili with tender ground beef and hearty beans, quick enough for a weeknight. Served with cornbread and optional toppings for a comforting fall meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $6.64/serving

Dietary

Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

0.5 pound ground beef (lean)
1 tablespoon olive oil
1 yellow onion (small, diced)
2 garlic cloves (minced)
14.5 ounce diced tomatoes (undrained)
15 ounce kidney beans (rinsed and drained)
15 ounce pinto beans (rinsed and drained)
2 tablespoon tomato paste
1.5 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon dried oregano
0.5 cup beef broth
0.5 teaspoon salt
0.25 teaspoon black pepper
8.5 ounce cornbread mix
0.5 cup milk
1 egg (large)
0.25 cup shredded cheddar cheese (for serving)
0.25 cup sour cream (for serving)

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess grease.
Add the diced yellow onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Stir in the diced tomatoes, kidney beans, pinto beans, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Pour in the beef broth and bring to a simmer.
Reduce heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld. Stir occasionally.
While the chili simmers, preheat oven to 400°F (200°C) according to cornbread mix directions. In a bowl, combine the cornbread mix with milk and egg. Mix until just combined.
Pour the cornbread batter into a greased baking pan and bake for 15-20 minutes, or according to package directions, until golden brown and a toothpick inserted into the center comes out clean. Slice into two servings.
Serve the chili hot with a side of cornbread. Optionally, top with shredded cheddar cheese and a dollop of sour cream.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 670
Protein: 37.5 g
Carbohydrates: 76.2 g
Fat: 24.5 g
Fiber: 15.8 g
Sodium: 1280 mg
Saturated Fat: 9.5 g
Sugar: 12.1 g
Cholesterol: 105 mg