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Campfire Chili With Buttermilk Biscuits

Prep Time:20 mins
Cook Time:60 mins
  • 510 Calories
  • 35g Protein
  • 25g Total Fat
  • 38g Carbs

Whether it’s warm or a little “chili” outside, we’re revealing our secret for the ultimate comfort dish. This Campfire Chili recipe stars Kodiak® Buttermilk Power Cakes®, adding a hearty layer of crispy biscuits that elevates this favorite summer soup. The smoky aroma of chili and golden, fluffy biscuits creates a mouthwatering combination that warms you from the inside out. If you aren’t huddled around a campfire, this dish brings the vibe of an epic day spent outdoors right to your dinner table, just with an extra punch of protein.

Recipe provided by Kitchen McCabe


For the chili:

  • 2 pounds ground beef
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeño, seeded and chopped
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoons smoked paprika
  • 1 teaspoon worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 15 oz. can kidney beans, drained 
  • 28 oz. Canned Crushed tomatoes  
  • 28 oz. Canned diced tomatoes 
  • Salt and pepper, to taste 


For the biscuit topping:

  • 1-1/2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1 teaspoon baking powder 
  • 7 tablespoons butter, cold, cut into cubes 
  • 1 cup whole milk 



  1. Place a Dutch oven over medium-high heat (campfire or stove).
  2. Add the beef and cook until golden brown, breaking into crumbles as it cooks.
  3. Add the onion, bell pepper, and jalapeño to the beef and sauté until onion softens, 2-3 minutes.
  4. Add the garlic, chili powder, smoked paprika, Worcestershire sauce, and tomato paste to the beef. Sauté for 1 minute.
  5. Add the crushed tomatoes, diced tomatoes, and kidney beans to the mixture and bring to a simmer. Let simmer, stirring occasionally for 10 minutes. Season to taste with salt and pepper.


Make the biscuit topping: 

  1. Add the Kodiak mix to a bowl and whisk in the baking powder. Cut the butter into the flour with a pastry blender, or using your hands, until it resembles coarse crumbles.
  2. Stir in the milk until a thick dough forms. Let rest 5 minutes.
  3. Spoon the biscuit dough over the top of the chili so that the entire top of the chili is covered in dough mounds.
  4. Place a lid on the Dutch oven and continue to cook for 15 minutes, or until the biscuits are puffed and cooked through. 
  5. Spoon chili and biscuit topping into bowls and serve!

*Alternate: Make this chili at home by placing the Dutch oven uncovered, inside a preheated 400° F oven and cook for 15 minutes, or until biscuit topping is golden brown.

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