This is a wonderful Dutch oven chili recipe.   The combination of black bean Dutch oven chili  with the cornbread is great.  And since you use a corn bread mix, it is easy as well.

Chili

1 lb lean ground or finely chopped beef

1 large onion, chopped

1 red bell or Anaheim pepper, chopped

2 cloves garlic minced

2 15 oz can black beans, drained

1 12 oz can V8 juice

2 15 oz cans diced tomatoes

1 4oz can whole green chilies, chopped

1 tsp cayenne

2 tsp cumin

1 tsp garlic powder

1 tsp salt

Cornbread

Note that if you have a large Dutch oven, you may want to double the cornbread ingredients.

1 box Jiffy Cornbread Mix

1/2 cup milk

1 egg

 

First, you need to preheat Dutch Oven over coals. Add the meat to the Dutch oven and cook it until brown.

After the meat brown, add the diced onions and peppers. Cook for 10 minutes.

Now add all the remaining ingredients and stir. Bring everything to a boil and let simmer for 30 minutes. You'll probably need to move some of the coals underneath the Dutch oven in order to get it to simmer. This is a good time to move some of the coals to the lid to get it heated in preparation for adding the cornbread.

When done simmering, combine the ingredients for the cornbread in a bowl or baggie and mix well.

Place cornbread batter on top of chili, replace the lid, add additional coals to the lid and bake for approximately 30 minutes (check it a couple times to make sure the cornbread hasn't gotten too brown).

When cornbread is done, remove Dutch oven from the coals and serve!

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend Best of the Black Pot. It has some delicious recipes and is great whether you are an beginner or an expert in Dutch oven cooking