Chili and cornbread are a classic go to for us on the trail. This meal is easy to put together and can be cooked on a camp stove or right over the fire!
Serving Size: 4
1 pack McCormick chili seasoning
1 can diced fire roasted tomatoes
1 can pinto beans
1 lb ground beef
1 Tbsp butter
1 Tbsp honey
Famous Dave's cornbread mix
1/3 c milk
1/3 c water
Brown and drain ground beef in a cast iron skillet or Dutch oven.
Add seasoning, beans, tomatoes, and water and stir.
Allow to simmer for 20 minutes stirring occasionally.
Mix cornbread according to the directions on the back of the box.
Put Dutch oven directly on hot coals then coat the inside with butter.
Pour in batter.
Flip over the lid and scoop hot coals onto it.
Check your cornbread frequently adjusting how many coals are under the Dutch oven or on top of the lid as needed.
Mix 1 Tbsp softened butter with 1 Tbsp honey.
When bread is fully cooked, spread honey butter mixture over the top before serving.