Dutch Oven Chili


2 lbs. ground beef

1 medium sweet onion, diced

3 garlic cloves

3 (14.5oz) cans diced tomatoes w/ green chiles, with juices

1 cup chicken broth

2 T green chiles

2 cans red kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 green pepper, diced

2 bay leaves

1 T plus 1 tsp chili powder

1 1/2 tsp cumin

1 tsp oregano




In a medium skillet, brown the meat and drain. Set aside.

In your Dutch oven over medium-high heat, heat the oil and add the chopped onion. Sautée 2-3 minutes. Add the garlic. Sautée 2-3 minutes.

Add the drained ground beef to your Dutch oven. Stir.

Add the tomatoes (with juices), chicken broth, chilies, beans, green pepper, bay leaves, chili powder, cumin, oregano, S&P. Bring to a boil and immediately reduce to low. Cover. Walk away. Wait. Wait a little more.

After about 2 hours, remove the bay leaves and check for taste. Adjust seasonings if you need to.

Keep the lid off and allow juices to thicken another 2 hours. If they aren’t thickening, scoop some of the juice out into a bowl and mix it with cornstarch (or flour but flour has a way of making food taste “floury”, I think). Add the thickened juice back into the pot.

I like my chili in a pita pocket, on top of white rice. Top with shredded cheddar cheese and other toppings of your choice.