Dutch Oven Chili hits the spot when you want a taste of the outdoors! Whether you’re camping, hunting, having a backyard campfire, or just want chili from a dutch over, this recipe won’t disappoint.
Cuisine: American, Camping, Dutch Oven
Keyword: Dutch Oven Chili
2 pounds beef chuck roastcut into 1 inch cubes
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1largered bell pepperdiced
30ouncesred kidney beansrinsed
1/2 cup finely crushed tortilla chips
1cupshredded cheddar cheese
1/4cupfreshly chopped cilantro
Place a 12-inch (6 quart) cast iron dutch oven over 15 briquettes to preheat, about 5 minutes. Season the beef with salt and pepper. Once dutch oven is preheated, add in the oil and sear the beef until browned. Add in the onion, red bell pepper, celery, and tomato paste and saute 5-7 minutes, until vegetables are soft.
Add in chili powder, cumin, paprika, and garlic powder and let cook 60-90 seconds.
Stir in beef broth, kidney beans, diced tomatoes, and green chilies. Place the lid on and let cook for 60 minutes.
Remove the lid and stir in the crushed tortilla chips. Let rest for 10 minutes, uncovered, to thicken. Serve plain or topped with shredded cheddar cheese and/or a dollop of sour cream and freshly chopped cilantro.