2 hour chili dutch oven recipe (dutchovendude.com)
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.
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prep time
20 Min
cook time
2 Hr 30 Min
method
Saute
yield
6 serving(s)
Ingredients
- 2 pounds ground beef
- 4 tablespoons water
- 1 tablespoon oil
- 2 teaspoons worcestershire sauce
- 2 teaspoons cocoa
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/2 tablespoon tabasco sauce
- 1 large onion
- 1 1/2 tablespoons chili powder
- 3/4 can corn
- 1 large can diced tomatoes
- 2 small cans petite diced tomatoes
- 2 cans small kidney beans, canned
- 1 can black beans
How To Make 2 hour chili dutch oven recipe (dutchovendude.com)
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Step 1Preheat dutch oven for frying. At the same time, preheat regular oven to 225.
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Step 2Heat oil.
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Step 3Brown ground beef
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Step 4Add onion and fry until onion is clear
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Step 5Add all ingredients except kidney beans.
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Step 6Put covered dutch oven into preheated oven and let simmer for 1 hour.
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Step 7Remove from oven and add beans.
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Step 8Return to oven uncovered and let simmer for 1 hour.
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