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Chili

1 tb Olive oil
1 lb Beef-lean, ground
1 lb Pork-lean, ground
2 c Onion-chopped
1 c Green pepper-chopped
1 c Celery-chopped
1 tb Garlic-minced
1 tb Oregano-dried
2 ea Bay leaf
2 ts Cumin
3 tb Chili powder
3 c Tomatoes-crushed
1 c Beef stock
1 c Water
Red pepper flakes, to taste
Salt, to taste
Pepper-fresh ground, to tast
2 c Kidney beans-cooked


Garnishes:
Monterry jack cheese-shredde
Lettuce-shredded
Red onion-chopped
Coriander-chopped
Sour cream
Lime wedges


Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until lightly browned; add onions, green pepper and celery; sweat 2 minutes; add other ingredients except beans, mixing well; bring to a boil, reduce heat, cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer another 10 minutes; ladle into warm soup bowls and serve with warm tortillas, tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings.





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