2 Hour Chili Dutch Oven Recipe (dutchovendude.com)
By
Amy Meyer
@AndyTomMom2005
6
I modified the original recipe from one that looks like it is done over a campfire to be one that is done on a stove and in an oven.
I also added a can of black beans and the corn because my family likes those in their chili. I also added the two small cans of the petite diced tomatoes because it just didn't look like there were enough tomatoes with the one large can of tomatoes.
My family loved this and while I thought we would have leftovers for days, it was gone after one dinner and one lunch.
I also added a can of black beans and the corn because my family likes those in their chili. I also added the two small cans of the petite diced tomatoes because it just didn't look like there were enough tomatoes with the one large can of tomatoes.
My family loved this and while I thought we would have leftovers for days, it was gone after one dinner and one lunch.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Prep:
20 Min
Cook:
2 Hr 30 Min
Method:
Saute
Ingredients
-
2 lbground beef
-
4 Tbspwater
-
1 Tbspoil
-
2 tspworcestershire sauce
-
2 tspcocoa
-
2 tspground cumin
-
2 tsporegano
-
2 tspsalt
-
2 tspsugar
-
1/2 Tbsptabasco sauce
-
1 largeonion
-
1 1/2 Tbspchili powder
-
3/4 can(s)corn
-
1 largecan diced tomatoes
-
2 smallcans petite diced tomatoes
-
2 can(s)small kidney beans, canned
-
1 can(s)black beans
How to Make 2 Hour Chili Dutch Oven Recipe (dutchovendude.com)
- Preheat dutch oven for frying. At the same time, preheat regular oven to 225.
- Heat oil.
- Brown ground beef
- Add onion and fry until onion is clear
- Add all ingredients except kidney beans.
- Put covered dutch oven into preheated oven and let simmer for 1 hour.
- Remove from oven and add beans.
- Return to oven uncovered and let simmer for 1 hour.
