Recipe: Mexican Cob Loaf

If you didn’t know, Chili Con Carne and Cob Loaf are a match made in heaven. 


  • 1 large cob loaf
  • 500g beef mince
  • 400g red kidney beans, drained and rinsed
  • 1 tsp minced garlic
  • 1 medium brown onion
  • 1 red capsicum
  • 1 tbsp olive oil
  • 4 tbsp tomato paste
  • 810g tin crushed tomatoes
  • 2 beef stock cubes
  • 2 tsp sugar

Mexican spice mix

  • ½ tsp cayenne pepper
  • 1 tbsp paprika
  • 2 tbs cumin powder
  • 3 tsp onion powder
  • 2 tsp dried oregano


  • Sour cream
  • Cheese, grated
  • Avocado, diced
  • Tortilla or Corn chips of choice


Cast Iron Skillet

9 Quart Camp Oven


  1. Dice onion & capsicum and set aside for a minute. In a cast iron skillet, heat the oil over medium heat. Add the onion and garlic, cook for one minute then add diced capsicum and cook for a further two minutes.
  2. Place skillet over hotter coals & add the minced beef. Break it up with a wooden spoon, until most of the meat has browned off.
  3. Add the Mexican spice mix to the beef mixture. Stir & continue cooking until beef has browned through.
  4. Add the tomato paste, crushed tomatoes, beans, crushed stock cubes, sugar and half a cup of water to the beef mix. Stir and let it come to a simmer for 20 minutes.
  5. Prepare your cob by carefully slicing of the top. Pull the bread out of the middle to create a bowl and set pieces aside. Be sure to leave a few cm's in the bottom to hold the Mexican contents.
  6. When you filling is nearly done place your hollow cob and bread pieces onto a trivet in a camp oven to bake. Toast until golden.
  7. Place your cob onto a board and fill with Chili Con Carne mix.
  8. Top with sour cream, grated cheese, avocado and corn chips!