Dutch Oven Chili
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.
Servings: 8 servings
- 2 pounds beef chuck roast cut into 1 inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 small white onion diced
- 1 large red bell pepper diced
- 3 ribs celery sliced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 cup beef broth
- 30 ounces red kidney beans rinsed
- 15 ounces diced tomatoes
- 7 ounces green chilies
- 1/2 cup finely crushed tortilla chips
- 1 cup shredded cheddar cheese
- 1/4 cup freshly chopped cilantro
- 1/2 cup sour cream
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.
Serving: 1.5cups | Calories: 486kcal | Carbohydrates: 43g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 657mg | Potassium: 1141mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1395IU | Vitamin C: 37.4mg | Calcium: 115mg | Iron: 7.3mg