Campfire Recipe: Sausage Chili Bake

Nothing beats chili when one is out camping. It just seems to fit with the fresh air, camp fires, and s’mores. But there are times that you want that chili flavor without the soup or stew like consistency. I have also found that I like cornbread with my chili but I do not always want to dirty another pan to fix this side. This is where this recipe comes into play. It creates a dish that tastes like chili without the liquid nature of a good bowl of chili. Also, it allows one to have their bread and chili too in one dish. Who could ask for more? Well, this dish is delicious the way it is but I always have to add cheese. In doing so, make this dish your own by adding to this recipe what makes your chili one-of-a-kind.

Campfire Recipe:  Sausage Chili Bake

Ingredients

Liquid or spray oil

1 pound of precooked sausage in links or ground

1 small onion

1 teaspoon garlic salt or powder

1 to 2 Tablespoons chili powder, variety your choice

14.5 ounce can of stewed tomatoes, not drained

1 large can of kidney beans, not drained

2 cups of a baking mix such as one that makes biscuits and pancakes

½ cup of cornmeal

1 cup of milk

2 eggs

sausage.chili.bake

Steps

  1. Build a fire to prepare the coals.
  2. Lightly grease a 12 inch Dutch oven with liquid or spray oil.
  3. Place a grilling rack above the fire.
  4. Put greased Dutch oven on grilling rack.
  5. Chop onion and add to warmed 12 inch Dutch oven.
  6. If using precooked link sausage, cut into ½ inch slices. On the other hand, if using precooked ground sausage simply place in Dutch oven with onions.
  7. Stir until onions are clear.
  8. Add garlic powder or salt, chili powder, tomatoes, and kidney beans.
  9. In a separate bowl, combine baking mix, cornmeal, and milk. Beat eggs in a small bowl and add to the first bowl. Stir until completely mixed.
  10. Pour this mixture on top of the ingredients in the Dutch oven. Smooth the surface over.
  11. Place the lid on the Dutch oven and move to a heat resistant surface.
  12. Arrange six coals in a circle. Put the Dutch oven on this circle of coals.
  13. Top the lid with 18 prepared coals.
  14. Cook for 30 to 35 minutes.
  15. Once the time has passed, knock off the coals from the lid and remove the 12 inch Dutch oven from the circle of prepared coals.

Serve.

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