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1 14-1/2 oz. can each of whole Tomatoes, Crushed tomatoes and Tomato Sauce
2 14-1/2 oz. cans of dark kidney Beans
1 sm Onion, chopped
1/3 c Green and/or red pepper, chopped
1 lb Ground chuck, browned and well drained
3 cl Garlic, minced
3 T Chili powder
1 1/2 ts Cumin
Brown ground chuck in a dutch oven. Drain thoroughly. Add onion, garlic, and pepper and cook til vegetables are softened. Add remaining ingredients and cook over low heat for 2 hours. Stir occasionally and check every so often to correct the seasoning. This can also be done in a crock pot by browning the ground chuck in a skillet, draining, and then adding this and all the other ingredients to the crock pot. Cook on high for the first hour, then turn to low and cook all day. Serve in a pasta bowl over corn bread (recipe follows) with a dab of sour cream (lowfat) and a sprinkle of cheddar or jack cheese.
Cornbread: It's just as easy to prepare cornbread from scratch as from a mix, and you won't believe how much better it is! This is essentially right off the bag: 2 cups cornmeal mix 1-1/4 to 1-1/2 cups milk 1/4 cup vegetable oil (I use olive) 1 egg 1 to 2 tablespoons sugar.
Preheat a well greased 8 - 10 inch cast iron skillet in a 425-degree oven. Blend all ingredients and pour into the pan. Bake for 20-25 minutes. Cut into 8 servings.