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Cast Iron Dutch Oven Chili

Course Main Course
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 people

Ingredients

  • 2 tbs vegetable oil
  • 1 large red onion - finely chopped
  • 1 red bell pepper - finely chopped
  • 2 jalapenos - finely chopped
  • 1/4 cup chili powder
  • 1 tbs ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 6 garlic cloves - minced
  • 2 lbs coarse ground beef
  • 2 15 oz cans dark red kidney beans
  • 1 28 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 can beer (or water)

Extra Equipment Needed at the Campsite

  • 12" deep cast iron dutch oven
  • Charcoal
  • Small shovel or long bbq tongs
  • Wooden spoon
  • Ladle
  • Can opener
  • Bowls and spoons

Instructions

Before You Leave Home

  1. Chop red onion, bell pepper and jalapeno. Put into resealable plastic bag.

  2. Chop garlic. Put into separate plastic bag.

  3. Put all spices into a separate plastic bag.

Cooking at the campsite

  1. Set up dutch oven for frying (18 briquettes)

  2. Add oil after dutch oven is hot.

  3. Add onion, bell pepper, jalapenos, chili powder, cumin, cayenne and salt. Fry until the bell peppers and jalapenos are soft and onions are starting to become translucent.

  4. Add ground beef and garlic and cook until the beef is browned, breaking the beef up with spoon.

  5. Add kidney beans, diced tomatoes (and juice), tomato paste and beer (or water).

  6. Cover and simmer for 45 minutes (maintaining 10-12 briquettes underneath)

  7. Uncover and simmer for about 1 hour.

  8. Salt and pepper to taste.