Dutch Oven Chili Recipes
CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD
When we go camping, we love a hearty one-pot meal that needs little prep time, minimal cook time and big payoff when it comes to flavor. With all this in mind, we set out to create a dump-and-stir chili that could be made with ingredients you'd find at even the remotest general store. To reduce the number of items you need to pack in your cooler, we kept this vegetarian. But we wouldn't be unhappy if some broken-up sausage found its way into the pot too. The cornbread layer on top makes this a full meal that everyone can customize with a variety of toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
- Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.
DUTCH OVEN WHITE CHICKEN CHILI
This chili is the ultimate winter comfort food recipe. I saw a recipe similar to this on Good Morning America. I love using my Fontignac enamel Dutch oven and don't see enough recipes that call for its use on here. I switched a few things up. The original recipe can be found on GMA's website. Serve with Monterey Jack cheese and crushed tortilla chips or cornbread.
Provided by Holly Johnson
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.
- Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.
Nutrition Facts : Calories 548.9 calories, Carbohydrate 50.2 g, Cholesterol 91.6 mg, Fat 18 g, Fiber 11.4 g, Protein 45.1 g, SaturatedFat 4.4 g, Sodium 767.3 mg, Sugar 2.3 g
DUTCH OVEN CHILI COLORADO
No beans, no tomatoes. Dutch oven recipe for Chili Colorado (adapted from The Complete Meat Cookbook by Aidells and Kelly).
Provided by AllieGeekPi
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 3h5m
Yield 12
Number Of Ingredients 11
Steps:
- Soak the ancho chiles in boiling hot water to cover for 1 hour.
- While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
- Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
- Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
- Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
- Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 7.6 g, Cholesterol 68.7 mg, Fat 17.9 g, Fiber 2.9 g, Protein 19.1 g, SaturatedFat 6.8 g, Sodium 447.7 mg, Sugar 0.8 g
TANGY OVEN CHILI
Meet the Cook: Frankly, I never cared much for chili. But my husband, Pat, likes it. So I just played around with ingredients until I came up with one I enjoyed - this one! Pat and I are the parents of a pair of sons and the grandparents of five. -Sue O'Connor, Lucan, Ontario
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 18-20 servings (5 quarts).
Number Of Ingredients 14
Steps:
- Rinse beans and place in a large kettle or Dutch oven; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 to 4 hours or until softened. Drain, discarding liquid; set beans aside. , In a large skillet, cook the beef, onions and green pepper over medium heat until beef is no longer pink; drain. Stir in seasoning mixes, salt and pepper. Pour into an ovenproof 8-qt. Dutch oven. Add beans and remaining ingredients; mix well. Cover and bake at 350° for 1 hour. , Reduce heat to 325°; bake for 4-5 hours or until beans are tender, stirring every 30 minutes.
Nutrition Facts : Calories 198 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 595mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.
CONTEST-WINNING VEGETARIAN CHILI
My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
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