Cigar Funhouse

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Introduction:
There's something magical about gathering around a crackling campfire and enjoying a steaming bowl of hearty chili paired with golden cornbread. In this article, we'll share a mouthwatering recipe for Campfire Ranchero Beef Chili with Cornbread, perfect Campfire Ranchero Beef Chili With Cornbread Recipe for cozy evenings under the stars. Packed with tender beef, spicy peppers, and savory spices, this chili is sure to warm you up from the inside out, while the sweet and buttery cornbread adds the perfect touch of comfort to your outdoor dining experience.

Ingredients:
For the Chili:

1 pound lean ground beef
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced (any color)
1 can (14 oz) diced tomatoes
1 can (14 oz) tomato sauce
1 can (14 oz) kidney beans, drained and rinsed
1 can (4 oz) diced green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Olive oil for cooking
For the Cornbread:

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup unsalted butter, melted
1 egg
Instructions:

Prepare the Campfire:
Before you start cooking, make sure you have a well-established campfire with a sturdy cooking grate or tripod set up. You'll need a medium heat level for both the chili and the cornbread.

Cook the Chili:
Heat a Dutch oven or heavy-bottomed pot over the campfire and add a drizzle of olive oil. Once hot, add the diced onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and fragrant, about 5 minutes.

Brown the Beef:
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.

Add the Remaining Ingredients:
Stir in the diced tomatoes, tomato sauce, drained kidney beans, diced green chilies, chili powder, ground cumin, smoked paprika, salt, and pepper. Mix well to combine all the ingredients.

Simmer the Chili:
Cover the pot with a lid and let the chili simmer over the campfire for about 30-45 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened to your desired consistency.

Prepare the Cornbread Batter:
While the chili is simmering, prepare the cornbread batter. In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.

Bake the Cornbread:
Pour the cornbread batter into a greased cast iron skillet or baking dish. Place the skillet or dish on the campfire grate and cover with a lid. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Serve and Enjoy:
Ladle the hot Ranchero Beef Chili into bowls and serve alongside slices of warm cornbread. Garnish with your favorite toppings, such as shredded cheese, diced onions, or sour cream, if desired. Enjoy this delicious and comforting meal by the campfire with family and friends.

Tips for Success:

For extra heat, add a diced jalapeño or serrano pepper to the chili.
If you don't have access to fresh ingredients, you can use canned or dried alternatives. Just be sure to drain and rinse canned beans before adding them to the chili.
To save time, you can prepare the chili ahead of your camping trip and reheat it over the campfire when ready to serve.
Conclusion:
Campfire Ranchero Beef Chili with Cornbread is the ultimate comfort food for outdoor dining. With its robust flavors, hearty ingredients, and easy preparation, this recipe is perfect for camping trips, backyard cookouts, or any outdoor adventure. So gather around the campfire, savor the warmth of the flames, and enjoy a delicious feast of chili and cornbread with your loved ones under the starlit sky.