The day before camping, season one pound of ground beef with ½ teaspoon of salt and pepper. Brown in a skillet until cooked through. Drain any fat that has rendered and store the beef in a container in the refrigerator. Choose a container that will easily fit in your cooler the next day.
When ready to make dinner at the campground, clear a spot within the fire ring at your campsite for your Dutch oven. Heat 25 coals or briquettes using a chimney starter.
While the coals heat up, prepare the tamale pie. Chop the vegetables and cilantro and add them to a 12 inch (8-qt) cast iron Dutch oven. Next, add the cans of chili, black beans and diced tomatoes followed by the cumin, chili powder, one teaspoon of salt and ½ teaspoon of pepper. Mix to combine.
In a separate bowl, mix both boxes of Jiffy mix along with the milk, canola oil and sour cream until smooth. Pour the batter overtop of the chili mixture and smooth out so that it covers the chili completely. Place the lid on the Dutch oven and set aside until the coals are ready.
When the coals are hot, layer 8 coals on the ground within the fire ring then place the Dutch oven over top of the coals. Layer the remaining coals onto the lid of the Dutch oven. Allow the tamale pie to bake for approximately 30 minutes. Rotate the lid of the Dutch oven a quarter turn every 10-15 minutes to ensure even baking.
Serve the tamale pie with slices of fresh avocado, hot sauce and sour cream. This recipe serves 6-8. Enjoy and happy camping!
