Campfire Chili

Name: Campfire Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound ground beef (80/20 lean); 1 yellow onion (diced); 1 green bell pepper (diced); 3 clove garlic (minced); 1 can diced tomatoes (28 ounce, undrained); 1 can tomato paste (6 ounce); 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 teaspoon dried oregano; 1 cup beef broth; 1 can kidney beans (15 ounce, rinsed and drained); 1 can black beans (15 ounce, rinsed and drained); 2.5 teaspoon kosher salt; 0.75 teaspoon black pepper (freshly ground); 1 cup yellow cornmeal; 0.5 cup all-purpose flour; 1 tablespoon granulated sugar; 1 tablespoon baking powder; 0.5 teaspoon baking soda; 0.75 cup milk; 1 egg; 0.25 cup vegetable oil; 0.5 cup shredded cheddar cheese; 0.25 cup sour cream; 2 tablespoon green onions (sliced)

A robust and savory beef and bean chili, rich with warm spices and tender tomatoes, perfect for a cool evening. Served with a tender cornbread and fresh toppings.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $5.17/serving

Dietary

High-Protein
Low-Sugar

Ingredients

1.5 pound ground beef (80/20 lean)
1 yellow onion (diced)
1 green bell pepper (diced)
3 clove garlic (minced)
1 can diced tomatoes (28 ounce, undrained)
1 can tomato paste (6 ounce)
2 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 cup beef broth
1 can kidney beans (15 ounce, rinsed and drained)
1 can black beans (15 ounce, rinsed and drained)
2.5 teaspoon kosher salt
0.75 teaspoon black pepper (freshly ground)
1 cup yellow cornmeal
0.5 cup all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
0.5 teaspoon baking soda
0.75 cup milk
1 egg
0.25 cup vegetable oil
0.5 cup shredded cheddar cheese
0.25 cup sour cream
2 tablespoon green onions (sliced)

Instructions

In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess fat. Add the diced yellow onion, green bell pepper, and minced garlic; cook until softened, about 5-7 minutes.
Stir in the diced tomatoes, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, 2 teaspoons kosher salt, and 3/4 teaspoon black pepper. Pour in the beef broth and bring the mixture to a simmer.
Reduce the heat to low, cover, and let the chili simmer for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. Stir occasionally.
During the last 15 minutes of simmering, stir in the rinsed and drained kidney beans and black beans.
While the chili simmers, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease an 8x8 inch baking pan for the cornbread.
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and 1/2 teaspoon kosher salt for the cornbread. In a separate bowl, whisk together the milk, large egg, and vegetable oil.
Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix. Pour the batter into the prepared baking pan.
Bake the cornbread for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before slicing.
Serve the chili hot with slices of cornbread and your choice of shredded cheddar cheese, sour cream, and sliced green onions for topping.

Notes

Chili flavors deepen with time, making this a great dish to prepare ahead. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition (per serving)

Calories: 874
Protein: 38.4 g
Carbohydrates: 71 g
Fat: 46 g
Fiber: 5.6 g
Sodium: 640 mg
Saturated Fat: 18 g
Sugar: 5 g
Cholesterol: 100 mg