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One-Pot Campfire Chili Recipe with Crispy Cornbread Topping

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A cozy, easy one-pot chili simmered with spices and topped with a crispy cornbread crust, perfect for campfire or stovetop cooking. This hearty dish combines bold flavors and simple ingredients for a comforting meal.

Ingredients

Scale
  • 1 pound ground beef or turkey
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 small red bell pepper, diced
  • 1 can (14 oz) crushed tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 cup beef or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • For the cornbread topping:
  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup milk (dairy or dairy-free)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Heat 1 tablespoon of oil in a large oven-safe pot over medium-high heat. Add ground beef or turkey and cook, breaking it up, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if needed.
  2. Add diced onion, minced garlic, and diced red bell pepper. Sauté until softened and fragrant, about 5 minutes, until onions are translucent but not browned.
  3. Sprinkle chili powder, ground cumin, smoked paprika, salt, and pepper over the meat mixture. Stir well to coat evenly.
  4. Pour in crushed tomatoes and broth. Stir to combine and bring to a gentle simmer.
  5. Stir in drained kidney beans. Reduce heat to low, cover loosely with lid, and simmer for 20 minutes, stirring occasionally, until chili thickens.
  6. While chili simmers, prepare cornbread topping: whisk cornmeal, flour, baking powder, sugar, and salt in a bowl. In a separate bowl, beat egg with milk and melted butter. Pour wet ingredients into dry and stir until just combined; batter should be thick but spoonable.
  7. Preheat oven or campfire heat source to 375°F (190°C). Spread cornbread batter evenly over simmered chili in the pot.
  8. Transfer pot to oven or campfire grate. Bake until cornbread topping is golden brown and crispy, about 25 to 30 minutes. A toothpick inserted should come out clean.
  9. Remove from heat and let rest for 5 minutes before serving to allow layers to set.

Notes

If chili is watery before adding cornbread, simmer uncovered a few more minutes to thicken. Rotate pot over campfire for even baking. Cornbread batter should be thick but spoonable; add more milk if too thick. For extra flavor, add shredded cheddar to cornbread batter before baking. Use almond flour and dairy-free milk for gluten-free and vegan adaptations. Leftovers reheat well in oven or air fryer to crisp topping.

Nutrition

Keywords: one-pot chili, campfire chili, cornbread topping, easy chili recipe, cozy meal, camping food, ground beef chili, ground turkey chili, gluten-free option, comfort food

Find it online: https://emmaoven.com/one-pot-campfire-chili-recipe-with-crispy-cornbread-topping-easy-and-cozy/