Easy Dutch Oven Chili Recipes

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CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD



Campfire Dutch Oven Chili and Cornbread image

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

One 16-ounce jar mild salsa
One 14.5-ounce can fire-roasted diced tomatoes
One 4-ounce can mild or hot green hatch chiles
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can corn, drained (but not rinsed)
3 tablespoons chili powder
One 8.5-ounce box corn muffin mix
1 large egg
1/3 cup whole milk
Assorted toppings such as sour cream, shredded cheese, sliced jalapenos, chopped cilantro, diced avocado, sliced scallions and hot sauce, for serving

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 CHILI



Dutch Oven Chili image

Make and share this Dutch Oven Chili recipe from Food.com.

Provided by SpartanDog

Categories     Beans

Time 55m

Yield 5-8 serving(s)

Number Of Ingredients 6

2 cups water
5 1/2 lbs ground beef
2 (12 ounce) cans kidney beans
2 (12 ounce) cans chopped tomatoes
1 (12 ounce) can tomato paste
2 (8 ounce) packages chili powder

Steps:

  • Pour water in a large dutch oven and wait until the water starts to steam.
  • Brown the beef.
  • Add the beans, chopped tomatos, tomato paste, and chili powder.
  • Boil, covered, for 30min.

Nutrition Facts : Calories 1535.5, Fat 89.8, SaturatedFat 31.9, Cholesterol 339.3, Sodium 2840.6, Carbohydrate 85.2, Fiber 44.7, Sugar 21.3, Protein 116.8

DUTCH OVEN CHILI COLORADO



Dutch Oven Chili Colorado image

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

4 ancho chiles
4 pounds boneless beef chuck, trimmed and cut into 3/4-inch pieces
1 pinch salt and freshly ground black pepper to taste
2 medium onions, coarsely chopped
6 cloves garlic
¼ cup ground red chile pepper
2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon dried oregano
½ teaspoon ground coriander
1 cup Mexican beer, or more as needed

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

BAKED CHILI



Baked Chili image

This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 21

1 pound ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder
CORN BREAD BISCUITS:
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup sour cream

Steps:

  • In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

Nutrition Facts : Calories 411 calories, Fat 12g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 1094mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 8g fiber), Protein 22g protein.

DUTCH OVEN WHITE CHICKEN CHILI



Dutch Oven White Chicken Chili image

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

1 tablespoon canola oil
1 medium green bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
½ cup beer
1 ½ pounds cooked chicken breast, cubed
3 (15 ounce) cans great Northern beans, drained
3 cups chicken broth
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon cayenne pepper

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

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