Dutch Oven Chili With Cornbread Crust Recipes

VEGETARIAN DUTCH OVEN CHILI & CORNBREAD

Steps:

• 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!

CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD

Steps:

• Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
• Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.

CAMPFIRE DUTCH OVEN CORNBREAD CHILI

Steps:

• In a fire ring or other fire-safe container add 35 charcoal briquettes.
• Light the briquettes and allow to heat up for approximately 20-30 minutes.
• When flames are down and coals are hot, place over the hot coals a 10-inch cast iron Dutch oven.
• Add olive oil into Dutch oven.
• Stir in diced onions, bell peppers, anaheim chile and jalapeño pepper.
• Cook until vegetables start to soften, approximately 5 minutes.
• Add ground turkey and garlic cloves to the vegetables and cook until meat is mostly browned.
• Season with chile powder, cumin and salt.
• Mix in beans, tomato sauce, diced tomatoes, chipotle chile and canned green chiles.
• If your coals are too hot you might need more water.
• 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.
• Mix together (per package directions 1 box of cornbread mix. There are brands that only require water to be added.
• Spread cornbread batter evenly over the top of your chili.
• Cover Dutch oven with lid and place approximately 16 hot coals on the lid.
• Allow chili and cornbread to cook until cornbread is browned and done, approximately 20-30 minutes.

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
• While mixture simmers, combine cornbread mix with milk and egg in a bowl.
• Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
• Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

DUTCH OVEN CHILI WITH CORNBREAD CRUST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat an oven-safe, 14-inch Dutch oven over medium-high heat. Cook and stir ground beef with onions until beef is browned and crumbly, 5 to 7 minutes. Add chili beans, salsa, barbeque sauce, honey, butter, bell pepper, chile pepper, chili powder, and seafood seasoning. Stir.
• Mix cornbread mix, milk, and eggs together in a bowl. Pour over chili; do not stir.
• Bake in the preheated oven until cornbread is golden brown, 25 to 35 minutes. Sprinkle Cheddar cheese on top and allow to melt before serving.

VEGAN CHILLI CORNBREAD PIE

Steps:

• Heat the olive oil in a large, ovenproof casserole pan and add the onion, pepper and carrot. Fry gently for 10 minutes until softened.
• Add the crushed garlic, tomato puree, chipotle chilli paste, cumin, coriander, smoked paprika, cinnamon and chilli powder and cook for a couple of minutes while stirring.
• Add the soy sauce, dark brown sugar, cocoa powder, tinned tomatoes, water, black beans, kidney beans, pinto beans, frozen sweetcorn, vegetable stock and some salt and pepper.
• Bring the mixture up to a simmer and allow to cook, stirring it every now and again, for half an hour. Taste and add more seasoning as required. (At this point the chilli is ready to be eaten if you aren't making the topping.)
• Preheat the oven to 200°C/400°F/gas mark 6.
• Mix the ground flaxseed with the water and set aside until it goes gloopy.
• In a large bowl, whisk together the cornmeal, plain flour, baking powder, bicarbonate of soda and salt.
• In a jug, whisk together the non-dairy milk, maple syrup, light brown soft sugar, cider vinegar and melted vegan block butter.
• Pour the wet ingredients into the dry along with the flax egg and whisk until no dry lumps remain but be careful not to over-beat the mixture, Fold through the jalapenos if using.
• Dollop the cornbread mixture over the top of the chilli and spread it level. Bake for 25-30 minutes until the cornbread is golden and a skewer inserted into the centre comes out clean.

CHILI MAC WITH CORNBREAD CRUST CASSEROLE

Steps:

• Preheat oven to 400-degrees.
• In large bowl, prepare the cornbread mix according to the package directions. Set aside.
• In a large stockpot or Dutch oven over medium-high heat, brown the ground beef until no longer pink.
• Reduce the heat to medium and add the chopped onion, red peppers, fire-roasted chiles, canned corn, tomatoes (with their juice), cumin, chili powder, salt, and pepper.
• Bring the mixture to a simmer, and cook, stirring occasionally for 3-5 minutes.
• Stir in the pasta and beef stock.
• Cook, stirring occasionally for 5-7 minutes.
• Spray a 13 x 9 baking dish with cooking spray.
• Carefully spoon the chili mac into the prepared baking dish and top evenly with the shredded cheese.
• Spoon the waiting cornbread mixture evenly over the chili mac and cheese.
• Bake in a preheated 400-degree oven for 30 minutes, or until the cornbread crust is golden and when a toothpick inserted in the center of the crust comes out clean.
• Cool for 10 minutes before serving.
• Garnish with chopped scallions if desired.