Dutch Oven Chili

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.