MATERIALS NEEDED:

1 eight inch Dutch oven.

1 twelve inch Dutch oven.

Medium sized sauce pan.

Camp stove.

 

 

 

INGREDIENTS:
1 large onion, chopped
1 green pepper, chopped
1 or 2 cloves garlic, crushed
1 oz. olive or canola oil
1 pound lean ground beef
14.5-ounce can of whole, peeled tomatoes (drained) OR 3 medium tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup cornmeal
4 cups water
1 teaspoon salt
1 teaspoon chili powder
4 oz. Sliced ripe olives
 

INSTRUCTIONS:
Sauté the onion, green pepper and garlic in the oil in the bottom of the 8 inch Dutch oven until just tender. Crumble the ground beef into the oven and brown. Add the tomatoes, salt, pepper and chili powder. Cook over low-to-medium heat* for about 20 minutes.

While the meat mixture is simmering in your 8 inch Dutch oven, bring 3 cups of the water to a boil on your camp stove. Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth. Add the salt and chile powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water. Cook and stir for 5 minutes. Remove from heat and cover.

Spray the bottom of the 12 inch Dutch oven with vegetable cooking spray (or coat with vegatable oil using a paper towel.). Using half of the cornmeal mixture, line the 12 inch Dutch oven. Fill with the meat mixture. Sprinkle sliced ripe olives over the top. Using the remaining half of the cornmeal mixture, cover the top of the pie.

Bake with 8 charcoal under and about 10-12 on top of the oven (350°F) for 20 minutes or until nicely browned. Makes about 6 servings.

* Low to medium heat for this recipe would be about 8 charcoal briquettes under the Dutch oven. No lid for this step.