Campfire Food - Chili & Corn Bread
3:28 PM
On our recent trip to Philo/Hendy Woods State Park, we opted to camp. Sunset magazine had recommended Hendy Woods State Park and we love a nice weekend of camping. I'm not even sure why I like camping so much - I'm not a hiker, or a big time nature lover. I think it really has more to do with the evenings spent at the campfire with friends. It's also one of those times when I don't mind being quiet with nothing at all to say. I just sit content with my book. And the best part of camping, of course, is dinner. There is nothing like a warm meal, sitting next to a campfire, with a glass of wine or beer to make you feel cozy. It's amazing how we crave certain kinds of food depending on our activities or location.
It seems that with camping food, perhaps more than with other eating venues, simpler always tastes better. Fussy food while camping is the worst. So, I pre-chopped a ton of fresh veggies and cooked them over the campfire with a can of chili. I also premade corn bread (using the recipe off of the corn meal package - again, simpler is better when camping) which we then poured the chili over. It was seriously good and seriously homey.
CAMPFIRE CHILI WITH VEGGIES & CORN BREAD RECIPE
1 bell pepper, diced
2 ears of fresh corn, kernals removed
1 zucchini, diced
1/2 red onion, diced
1 tsp. olive oil
Salt and pepper to taste
1 can chili (anything you like - tip: buy a can with a pop lid so you don't have to pack a can opener)
1 batch corn bread (following the instructions on the back of the corn meal package)
Place bell pepper, corn, zucchini and onion in a tupperware. Coat with olive oil, salt and pepper and toss. Refrigerate.
Cook corn bread according to package instructions. Let cool and cut into squares. Place in a tupperware.
To prepare meal, place veggies in a cast iron pot with a lid and place over campfire. Let soften for 2-3 minutes.
Add chili and cover. Cook until heated through.
Cut corn bread square in half and place both pieces in the bottom of a bowl.
Spoon chili over cornbread and serve hot.
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