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Camp Chili
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Carla and Craig Brewer
By Carla and Craig Brewer

Camp Chili

Updated at: Mon, 20 Nov 2023 21:28:38 GMT

Nutrition balance score

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Instructions

Step 1
In a fire ring or other fire-safe container add 35 charcoal briquettes.
Step 2
Light the briquettes and allow to heat up for approximately 20-30 minutes.
Step 3
When flames are down and coals are hot, place over the hot coals a 10-inch cast iron Dutch oven.
Step 4
Add olive oil into Dutch oven.
Step 5
Stir in diced onions, bell peppers, anaheim chile and jalapeño pepper.
Step 6
Cook until vegetables start to soften, approximately 5 minutes.
Step 7
Add ground turkey and garlic cloves to the vegetables and cook until meat is mostly browned.
Step 8
Season with chile powder, cumin and salt.
Step 9
Mix in beans, tomato sauce, diced tomatoes, chipotle chile and canned green chiles.
Step 10
If your coals are too hot you might need more water.
Step 11
Allow chili to simmer for at least 30 min or up to several hours. The longer the chili cooks, the more flavor the chili will have. If you are simmering the chili for hours, remove 10-15 coals from underneath the Dutch oven. Keep an eye on the coals and the heat while it cooks. You may need to to add new coals if the old ones die out.
Step 12
Mix together (per package directions 1 box of cornbread mix. There are brands that only require water to be added.
Step 13
Spread cornbread batter evenly over the top of your chili.
Step 14
Cover Dutch oven with lid and place approximately 16 hot coals on the lid.
Step 15
Allow chili and cornbread to cook until cornbread is browned and done, approximately 20-30 minutes.