Dutch Oven Cornbread and Chili

[jim_slagle]

1 lb lean ground or finely chopped beef
1 large onion, chopped
1 red bell or Anaheim pepper, chopped
2 cloves garlic minced
1 15 oz can black beans, drained
1 12 oz can V8
1 28 oz can tomatoes
1 4oz can whole green chilies, chopped
1 tsp cayenne
2 tsp cumin
1 tsp garlic powder
1 tsp salt

Preheat Dutch Oven to 400 degrees. Brown meat, then add onion and peppers, cooking 10 minutes. Add remaining ingredients, bring to a boil and simmer 30 minutes.

1 box Cornbread Mix
1/2 cup milk
1 egg

Combine cornbread ingredients in bowl or baggie

Place cornbread batter on top of chili, replace the lid and bake at 400 degrees until brown on top (appx. 30 minutes).

[RNE228]

Preheat Dutch Oven to 400 degrees.

What is your trick to figure 400 degrees? I have seen, I think on Byron's DO page, about how many briquettes it takes to reach certain temps. I refer to that web site frequently:chef:

[jim_slagle]

What is your trick to figure 400 degrees?

You use the knob on the electric stove!

I posted this recipe in the wrong place, we should have a "Cast Iron in the Kitchen forum :pat:

[RNE228]

You use the knob on the electric stove!

I posted this recipe in the wrong place, we should have a "Cast Iron in the Kitchen forum :pat:

Jim, this recipe sounds great, and would probably work great in camp:thumb:

There's a few places where people have experimented(even Lodge has some info I think) to figure out how many briquettes you need top and bottom to meet certain temps.