Ingredients
- 2 TBSP butter or oil of choice
- 1 TBSP cumin
- 1 TBSP chili Powder
- (Or you can use a few TBSP of taco seasoning)
- 1 tsp salt
- 1 tsp pepper
- 1lb basque chorizo
- 1 onion - diced
- 1 red bell pepper - diced
- 1 green bell pepper - diced
- 1 can pinto beans - rinsed and drained
- 1/4 lb frozen corn (I prefer fire roasted) - 1 can of rinsed and drained corn also works
- 1 cup chicken broth or bouillon
- 1 box 15 oz cornbread mix & the ingredients to make it (usually egg, oil and milk)
Instructions
- Pre-heat your dutch oven with 10+coals underneath. While it is pre-heating, mix up the cornbread according to the box instructions. Set aside.
- Add butter or oil to the dutch oven and allow it to completely coat the bottom.
- Add onions and sautee for a minute or two until they start to turn translucent*
- Add spices (cumin and chili powder)
- Add the chorizo and sautee for 5 or so minutes until it is just underdone*
- Add bell peppers and sautee for a few minutes*
- Refresh coals as necessary - keep dutch oven at about a medium high heat level
- Add pinto beans and corn - mix well
- *Add a few tablespoons at a time of chicken broth while you're sauteeing the ingredients - you want to use it to help blend the flavors and ingredients together, but don't let it become soupy. You may not end up using the entire cup!
- Pour the cornbread on top of the ingredients - spread as evenly as possible
- Put the dutch oven lid on and add coals evenly to the top. Start with 10 or so coals, and then adjust as necessary.
- Garnish with sour cream, avocado, salsa, cilantro, etc etc!
Recipe is for a 12" dutch oven, serves 3-5 people depending on how hungry you are and how much field work you've done! Prepare your coals beforehand - you'll probably want to have 30-40 coals on hand, depending on conditions. If it's windy, you will need more.
Do you like this post?
