Cornbread Chili Casserole

     From Wolf Brand Chili, as this hearty casserole cooks, the chili and cheese sink down and bake right into the cornbread.  A very easy recipe and good for camping, just be sure to oil your dutch oven well so you'll have a nice crispy crust on your cornbread.  In my 10 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven, 14 briquettes around the edge of the lid with 6 spaced evenly in the center.  This is bound to become a campfire classic, serve it while it's hot and garnish with your favorite chili toppings.

Cornbread Chili Casserole
1 2.5 oz package corn muffin mix (Jiffy brand)
2 eggs
1 11 oz can whole kernel corn with red and green peppers, drained (Mexicorn)
1/2 cup regular OR reduced-fat sour cream
2 Tblsp sugar
1 15 oz can Beef with Beans Chili
1 cup shredded Cheddar-Jack cheese

     Lightly oil or spray 10 inch dutch oven.
     In large bowl, combine corn muffin mix, eggs, corn with peppers, sour cream and sugar.
     Spread batter in bottom of prepared dutch oven.
     Spoon chili evenly over top of batter, up to 1/2 inch of sides of dutch oven.
     Sprinkle with 1/2 cup cheese.
     Bake at 375 degrees for 20 minutes.
     Top with remaining half cup of cheese.
     Bake for 10-15 minutes more or until bubbly and edges are brown.
     Makes 4-6 servings.

Leave 1/2 inch between chili and sides of dutch oven

Sprinkle with 1/2 cup of cheese

Bake at 375 degrees for 20 minutes before adding
remaining 1/2 cup of cheese

Bake for 15-20 minutes more or until bubbling in the center
and brown around the edges

Cornbread and chili conveniently bake together
in one very tasty casserole

Smothered Green Chile Pepper Chicken

      For all you chile-cheese lovin' camp cooks, this recipe from Cooking Light is easy to prepare yet good enough to make for company.  Arrange the chicken thighs in your dutch oven, sprinkle with fresh lime juice and taco seasoning then cover with canned chiles and bake.  I followed the original recipe by using mozzarella cheese but any one of your favorite varieties would also be good.  This could easily be made with boneless, skinless chicken breasts as well.  In my 10 inch dutch oven, the chicken baked for 35 minutes with 10 coals in a ring around the base of the oven and 22 briquettes on the lid.  Just a tip, the 4 ounce cans of whole chiles only have three in each one so you may need to buy three small cans or cut them in half like I did.  Serve with salsa, a spoonful of sour cream, a wedge of fresh lime and enjoy!

Smothered Green Chile Pepper Chicken
8 boneless, skinless chicken thighs
Juice of 2-3 limes
3 Tblsp taco seasoning
8 canned whole green chiles, drained
1 cup shredded part-skim mozzarella cheese

     Lightly oil or spray dutch oven.
     Arrange chicken thighs in dutch oven.
     Squeeze lime juice evenly over chicken.
     Sprinkle liberally with taco seasoning.
     Slice chiles lengthwise, cutting to, but not through, other side; open flat.
     Place one chile over each chicken thigh.
     Bake at 400 degrees for 35-40 minutes.
     Sprinkle cheese evenly over chiles and chicken.
     Bake for an additional 5 minutes or until cheese has melted.
     Makes 4 servings.

Sprinkle chicken thighs with fresh lime juice and taco
seasoning then top with whole chile

Bake at 400 degrees for 35-40 minutes before adding cheese

Continue baking until cheese has melted

Muy delicioso

Chili Dog Casserole

     Seems like I've made it a tradition to kick off the summer season with corn on the cob and hot dog recipes.  This is another easy dish from the Simply Potatoes web site, it's ideal for camping and mostly an open the package and layer in your dutch oven kind of dinner.  I baked this in my 10 deep dutch oven but it would probably be better made in your 12 inch oven as the recipe calls for a 9 by 13 inch pan.  I would not advise making this in your 10 inch regular oven, there is not enough room for the biscuits to rise. 
     The casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven and 22 on the lid.  After 20 minutes, or when the chili was bubbling, I topped it with the biscuits.  Any time you add canned biscuits to a casserole, you need to make the sure the bottom ingredients are hot and bubbling, otherwise the biscuits will become soggy.  The biscuits baked for another 15 minutes before I topped them with the cheese.  I used a 12 ounce package of Pillsbury Grands Jr. biscuits but if you are using your larger oven you might want to add more biscuits to completely cover the casserole.  This is really good, in a stick to your ribs, once in a blue moon, forget the calories kind of way.
     Have a fun, safe and adventurous Memorial Day weekend and don't forget to raise a glass to all the veterans who have so proudly and valiantly served our country.
  
Chili Dog Casserole
1 package Simply Potatoes Homestyle Slices
2 15 oz cans chili, with or without beans
1 16 oz package hot dogs, cut into 1 inch pieces
1-2 packages refrigerated large flaky layer biscuits, depending on the size of your oven
2 cups (8 oz) shredded Cheddar Cheese

     Lightly oil or spray 10 inch deep OR 12 inch dutch oven.
     Spread potatoes in thin layer in bottom of oven.
     Top potatoes evenly with one can of chili.
     Spread hot dog pieces evenly in single layer over chili.
     Top hot dog layer with second can of chili.
     Bake at 375 degrees for 20-25 minutes, or until chili is bubbling.
     Top with biscuits.
     Bake for 15 minutes more or until biscuits are golden brown.
     Sprinkle with cheese, cover and cook until cheese has melted.
     Makes 6-8 servings.

Layer potatoes, chili and hot dogs in well-oiled dutch oven

Bake at 375 degrees for 20-25 minutes then top with biscuits

Continue baking for 15 minutes or until biscuits are golden

Top with cheese and bake until melted

How to handle a hungry camper

Chili-roni

     After I made this Hunt's Chili-roni, I went right out and bought the ingredients to keep on hand in case of an emergency.  A great power outage recipe, nothing requires refrigeration.  It's pretty tasty for a canned ingredient chili, the fire roasted tomatoes give it a hint of freshness and if you add the toppings you'll be going back for seconds.  Saute some chopped bell pepper and onion before adding the rest of the ingredients to give it more of a made from scratch flavor.  I substituted with black beans but use any two cans of your favorite variety.  In my well oiled 10 inch dutch oven, the chili simmered for 30 minutes with 10 coals in a ring around the base of the oven with 18 briquettes on the lid, it's camping keeper and surprisingly good.

Chili-roni
2 15 oz cans Chef Boyardee Beefaroni Pasta
1 14.5 oz can Hunt's Fire Roasted Diced Tomatoes, drained
1 8 oz can tomato sauce
1 15 oz can dark red kidney beans, rinsed, drained
1 15 oz can pinto beans, rinsed, drained
OR 2 15 oz. cans black beans, rinsed, drained
1 Tblsp chili powder
1/2 tsp ground cumin

     Lightly oil or spray dutch oven.
     Place all ingredients in prepared oven; stir to combine.
     Bring to a boil using as many coals as needed to bring to a simmer.
     Simmer for 30-40 minutes or until bubbling and cooked through.
     Top with sour cream, shredded cheese and sliced scallions if desired.
     Makes 6 servings.

Stir all ingredients in your dutch oven

Simmer for 30-40 minutes

A good cool weather camper's dinner

Bloody Mary Chili

      The secret ingredient in this super easy chili recipe from The Detroit Free Press is bloody mary mix.  I used Mr. and Mrs. T's original recipe and it added more than enough spice.  This is a chili with a kick and it couldn't be easier or quicker to make.  Brown the beef and onion, add the remainder of the ingredients and simmer for 45 minutes to an hour.  In my 10 inch dutch oven, I started out sauteing the beef over a full compliment of coals.  Once the beef had browned I placed 10 coals in a ring around the bottom and left it to simmer for 50 minutes with 22 briquettes on the lid.  Be sure to give it a stir halfway and if you let it sit a while it will thicken and the beans will absorb the liquid.  This chili may be short on cooking time but it's definitely long on flavor.

Bloody Mary Chili
1 Tblsp canola oil
1 large onion, chopped
1 1/2 lbs ground beef
2 cups bloody mary mix (spicy preferred)
2 14 oz cans diced tomatoes with green chilies (undrained)
2 14 oz cans kidney beans, drained and rinsed well
2 Tblsp chili powder
1 tsp cumin

     Lightly oil or spray dutch oven.
     Saute beef with onions, in oil, over a full compliment of coals until beef has browned and onions are soft.
     Drain excess fat.
     Add remaining ingredients and stir well. 
     Simmer for 45-50 minutes.
     Top with sour cream, shredded Cheddar, corn chips and sliced green onions if desired.
     Makes 8 cups. 

Brown beef with onion over a full spread of coals

Add remainder of ingredients and stir well

Simmer for 45 minutes to an hour

This chili has a definite kick

Texas Style Chili with Spicy Jalapeno Chicken Sausage

     Another excellent recipe from the Al Fresco sausage company, this versatile, chunky chili can be dished up in a bowl or wrapped in a tortilla.  If you're a vegetarian, omit the sausage and add another can of black beans.  In my 10 inch oven, I loaded up the lid with 28 coals and placed 10 in a ring around the bottom.  After 20 minutes I gave it a stir and after 25 more minutes the vegetables were soft and the chili was bubbling away.  The nice thing about this recipe is that you can do all your prep work at home, place everything in a zip lock bag and roast it at your destination.  Please don't add any liquid, you don't need it, the vegetables create their own juices.  I threw in an extra pepper and only used one package of sausage, the jalapeno really gives it a kick.  Loaded with vitamins, low in fat and brimming with flavor, a perfect outdoor dinner.

Texas Style Chili with Spicy Jalapeno Chicken Sausage
1-2 12 oz packages spicy jalapeno chicken sausage, sliced
2 Tblsp olive oil
1/2 cup onion, roughly chopped
1 large green, red and yellow pepper, roughly chopped
3 cloves garlic, chopped
1 15 oz can black beans, rinsed and drained
2-3 Tblsp chili powder
1 tsp cumin
1 tsp oregano
2 bay leaves (optional)

     Lightly oil or spray dutch oven.
     Combine all ingredients in dutch oven.
     Bake at 375 degrees for 45-50 minutes, stirring halfway, or until vegetables are tender.
     Serve in a bowl or wrapped in flour tortilla.
     Top with sour cream and grated cheese.
     Makes 4 servings.

Mix ingredients in dutch oven

Roast at 375 degrees for 45 minutes, stirring halfway

Don't forget to remove the bay leaves.

Black Bean Chili with Butternut Squash and Swiss Chard

     Excuse me while I lap the last of this marvelous chili from the bottom of the bowl, I don't want to miss a single drop of the sweet, spicy broth.  The recipe for this Black Bean Chili with Butternut Squash and Swiss Chard comes from a March 2006 issue of Bon Appetit.  Loaded with color and vitamins, you'll never feel deprived with this nourishing stew.  Saute the onions and garlic over a full compliment of coals, stir in everything but the chard and let it simmer until the squash is tender.  Add the chard and cook just until it's wilted, you still want it to retain it's color.  In my 10 inch dutch oven I cooked it over a full spread of coals with about 24 briquettes on the lid.  A great recipe for your Vegan guests but filling and flavorful enough for the carnivores in your family.    

Black Bean Chili with Butternut Squash and Swiss Chard
2 Tblsp olive oil
1 large onion, chopped
3 cloves garlic, peeled and chopped
2 1/2 cups peeled butternut squash cut into 1/2 inch pieces
2 Tblsp chili powder
2 tsp ground cumin
2 15 oz. cans black beans, rinsed and drained
1 14.5 oz. can chicken OR vegetable broth
1 14.5 oz. can diced tomatoes in juice
3-4 cups (packed) coarsely chopped Swiss Chard leaves (from 1 small bunch)
Salt and freshly ground black pepper

     Lightly oil or spray dutch oven.
     Saute onion and garlic in olive oil over a full spread of freshly lit coals until translucent, about 5 minutes.
     Add beans, tomatoes with juice, squash, broth, chili powder and cumin; mix well.
     Cover with as many coals as you'll need to bring chili to a strong bubble.
     Simmer for 20-25 minutes or until squash is fork tender but not mushy.
     Add Swiss Chard, mix well.
     Cover and cook for 5 minutes or until chard is tender.
     Season to taste with salt and pepper.
     Ladle into bowls, garnish with sour cream, chopped red onion and grated cheddar cheese.
     Makes 4 servings.

Saute garlic and onion until translucent

Add tomatoes, broth, black beans, spices and squash

Simmer until squash is tender then stir in chard

Cover and continue cooking for 5 more minutes or until chard has wilted

Garnish this sweet and spicy stew with your favorite chili toppings

Big Game Chili

     This week we're gearing up for football's greatest contest, the Super Bowl.  Where chili is standard fare for game day I thought I would post this very easy and exceptionally good recipe from the Bush's Beans website.  Once you brown the beef and vegetables in your dutch oven, all you have to do is add the remainder of the ingredients and simmer for thirty minutes.  After sauteing the beef in my 10 inch oven over a full spread of coals, I moved them to a ring of 10 around the bottom and covered the lid with 20-22 briquettes.  A colony of insects had invaded my green pepper so unfortunately I had to leave that out.  This is a great all round chili recipe, not too spicy and will appeal to football fans of all ages.
 
Big Game Chili
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1 16 oz. can chili beans
1 16 oz. can dark red kidney beans
1 14.5 oz. can diced tomatoes
1 6 oz. can tomato paste
1/2 cup water
1/4 tsp black pepper
1 tsp salt
1 Tblsp chili powder
2 tsp oregano
2 cloves garlic, minced
Garnish
Chopped green onion
Sour cream

     Lightly oil or spray dutch oven.
     Saute beef, onion, green pepper and garlic over a full spread of coals until meat has browned; drain.
     Move bottom coals to a ring around base of dutch oven.
     Stir in remaining ingredients except green onion and sour cream.
     Cover with as many coals on the lid that you need to keep chili at a strong bubble.
     Simmer for 30 minutes.
     Garnish with green onion and dollop of sour cream. 
     Makes 6 servings.

Brown beef, onion, pepper and garlic over a full compliment of coals

Move coals to a ring around the bottom and stir in rest of ingredients

Cover and simmer for 30 minutes

Garnish with sour cream, chopped scallions and  ripe avocado

White Chicken Chili with Aged Cheddar

     Who would have ever guessed that the best white chili I have ever tasted came from a recipe posted on an Irish company's website?  This creamy White Chicken Chili with Aged Chedder from Kerrygold is so rich and good you can almost stand a spoon in it.  All you have to do is saute the peppers and onion in a splash of olive oil, add the rest of the ingredients and when it comes to a strong simmer, stir in the cheese.  In my 10 inch oven I cooked the vegetables over a full compliment of coals then moved them to a ring around the bottom before adding the liquid.  The lid was covered with briquettes, maybe 24 or so, I let it bubble away for 20 minutes before stirring in the cheese.  Put that half eaten rotisserie chicken sitting in your fridge to good use and whip yourself up a batch of this cheesy, most comforting, warming chili.

White Chicken chili with Aged Cheddar
1 Tblsp olive oil
1 medium onion, peeled and chopped
1 yellow bell pepper, stemmed, seeded and chopped
1 Tblsp minced fresh jalapeno chili
1 1/2 tsp ground cumin
1 15 oz. can cream-style corn
1 4 oz. can diced mild green chilies
2 cups whole milk
1 15 oz. can navy beans, rinsed and drained
2-3 cups shredded cooked chicken
1 1/2 cups shredded aged Cheddar cheese
salt and pepper

     Lightly oil or spray dutch oven.
     Saute onion, bell pepper and jalapeno chili in olive oil over a full spread of coals until onion is soft.
     Move bottom coals to a ring around base of oven.
     Add cumin, corn, green chilies, milk and beans and chicken; stir well.
     Cover with as many coals as needed to bring soup to a bubble.
     Simmer for 15-20 minutes, stirring halfway, or until heated through.
     Season with salt and pepper.
     Stir in Cheddar, stir until completely melted and serve immediately.
     Makes 4 servings.

Saute bell pepper, onion and jalapeno in olive oil until softened

Add milk, chicken, chilies, creamed corn and beans

Simmer for 20 minutes before adding cheese

Gently stir cheese over coals until melted

Garnish with a sprinkling of Cheddar and chopped cilantro

Pumpkin Chili Mexicana

 Double, double toil and trouble;
    Fire burn, and cauldron bubble.

     With Halloween right around the corner, this Pumpkin Chili Mexicana from Nestle is the perfect way to ward off evil spirits and keep your trick or treaters warm on a chilly night.  Spicy but with a hint of sweetness, you can't quite put your finger on the subtle flavor of the pumpkin.  Saute the garlic, onion, red pepper, and beef then add the rest of the ingredients, bring it to a bubble and in thirty minutes you'll have a rich, hearty and most delicious chili.  In my 10 inch oven I sauteed the beef and vegetables over a full compliment of coals then moved the bottom coals to a ring of 10 around the base of the oven, 18-20 coals on the lid kept it at a steady simmer.  Feed your hobgoblins a bowl of this somewhat out of the ordinary but very healthy chili. 

Pumpkin Chili Mexicana
2 Tblsp vegetable OR olive oil
1/2 cup chopped onion
1 cup chopped red bell pepper
1 lb. ground beef OR turkey
2 14.5 oz. cans diced tomatoes with Jalapenos (with juice)
1 15 oz. can pumpkin
1 8 oz. can tomato sauce
1 15 oz. can black OR kidney beans, drained
1/2 cup frozen or canned whole-kernel corn
1 Tblsp chili powder
1 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp cinnamon
1 Tblsp brown sugar

     Lightly oil or spray dutch oven.
     Heat olive oil over a full compliment of coals.  Add onion, bell pepper and garlic; cook, stirring frequently, for 5 minutes or until tender. 
     Add turkey OR beef, cook until browned.  Drain.
     Add tomatoes with juice, pumpkin, tomato sauce, beans, corn, chili powder, cumin, black pepper, cinnamon and sugar. 
     Move coals to a ring around the base of the oven. 
     Cover with as many coals on the lid as needed to bring mixture to a boil. 
     Simmer for 30 minutes, stirring occasionally, or until chili is bubbling and heated all the way through.
     Makes 6 servings.
     Note: If you can't find diced tomatoes with jalapenos use two cans of regular diced tomatoes plus one 4 oz. can chopped, green chilies.

Brown beef with vegetables over a full spread of coals

Stir in rest of ingredients

Simmer for 30 minutes or until heated through and bubbling

Amber colored chili, perfect for a cool autumn day