This recipe turned out to be one of my husband’s favorites from the trip, although in hindsight (no pun in tended) I’m not sure that beans and tent-camping should ever, ever go together.

Dutch Oven Chili and Cornbread

Ingredients

1 lb. ground beef
1 white onion, chopped
1 packet McCormick’s Taco Seasoning (mild or hot)
1 can chopped green chiles
1 can chili beans in sauce
1 can diced tomatoes, undrained
1 box Jiffy cornbread
1 egg
1/3 c. milk (can make your own from powdered, dry milk if you want)

Directions

Spray interior of Dutch oven thoroughly with Pam and slowly heat it over a fire or on propane stove. When pot is warm, brown beef and onions together. Drain grease. Add taco seasoning and stir. Layer in chilies, beans and tomatoes. Mix cornbread in separate bowl and spoon on top. Place Dutch oven on 12 coals and cover. Put 16-18 coals on lid and cook for around 30 minutes.

Note: If you’re camping and you have leftovers, save them to make my Taco Salad in a Bag recipe (posting soon).

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