Dutch Oven Chili

Name: Dutch Oven Chili
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 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

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thestayathomechef.com

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Prep Time: 15 minutes

Cook Time: 75 minutes

Total: 90 minutes

Servings: 8

Cost: $7.49 /serving

Author : Rachel Farnsworth

dutch oven chili

Instructions

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Step 1

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.

Step 2

Add in chili powder, cumin, paprika, and garlic powder and let cook 60-90 seconds.

Step 3

Stir in beef broth, kidney beans, diced tomatoes, and green chilies. Place the lid on and let cook for 60 minutes.

Step 4

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.

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