Dutch oven chili

Dutch Oven Chili

     This recipe is based on one I found on the derekoncastiron.com website which is no longer online. So I'm glad I made note of the recipe before the site went offline. Included below are some of my notes and modifications that have made the chili even better. I also realize that some purists may think some of the ingredients never belong in chili, such as beans. But, the great thing about cooking is you can make it however you like. If you think beans or any other ingredients below don't belong in chili, I'm sure it will still be great without them. However, no one who has tasted this recipe has ever complained about what was in it.

AuthorDavid F.
RatingDifficultyBeginner

I get a lot of compliments every time I cook this chili.

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Yields10 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 2 lbs ground bison, beef, or turkey
 4 cups cooked beans (kidney, pinto, red, etc.) The red beans add the best flavor in my opinion. But sometimes, I'll add some of each.
 1 medium onion, chopped
 4 sticks celery, chopped
 43.50 oz canned diced tomatoes(14.5 oz normally equals 1 can, so 3 cans equals 43.5 oz)
 2 tbsp oil
 1 tbsp flour(I've used gluten free flour with great results as well. But wheat flour works fine.)
 1 tbsp chili powder
 2 tsp granulated garlic (Garlic powder also works, but I like that granulated garlic is not as fine.)
 2 tbsp kosher salt(Add more or less to taste. If using table salt, cut amount in half.)
 2 tsp black pepper (I prefer freshly course ground, but any ground pepper works.)
 2 bay leaves
1

Heat cast iron on medium heat. Add 1 tablespoon oil. Once pan and oil are hot, add chopped onions and celery and sauté for 5-6 minutes. Stirring every minute or so.

2

Add ground meat, and continue to sauté for another 10 minutes, again stirring every minute or so.

3

Once meat is browned, stir in 1 tablespoon of oil, salt, black pepper, flour, chili powder, and granulated garlic and cook for 1 minute.

4

Stir in beans, diced tomatoes, and bay leaves.

5

Reduce heat to low and place the lid on the Dutch oven. Simmer for at least another 30 minutes, stirring at least every 10 minutes. However, the longer it simmers, the better it tastes. I've let it simmer for hours, just be sure to stir it about every 10 minutes to avoid it scorching. Remove bay leaves before serving.
For an even better taste, complete this step in a smoker with the lid of the Dutch oven off. Smoke at about 250°, stirring about every 15 minutes. Hickory is my favorite wood for this recipe, but use whatever wood you like.

Ingredients

 2 lbs ground bison, beef, or turkey
 4 cups cooked beans (kidney, pinto, red, etc.) The red beans add the best flavor in my opinion. But sometimes, I'll add some of each.
 1 medium onion, chopped
 4 sticks celery, chopped
 43.50 oz canned diced tomatoes(14.5 oz normally equals 1 can, so 3 cans equals 43.5 oz)
 2 tbsp oil
 1 tbsp flour(I've used gluten free flour with great results as well. But wheat flour works fine.)
 1 tbsp chili powder
 2 tsp granulated garlic (Garlic powder also works, but I like that granulated garlic is not as fine.)
 2 tbsp kosher salt(Add more or less to taste. If using table salt, cut amount in half.)
 2 tsp black pepper (I prefer freshly course ground, but any ground pepper works.)
 2 bay leaves

Directions

1

Heat cast iron on medium heat. Add 1 tablespoon oil. Once pan and oil are hot, add chopped onions and celery and sauté for 5-6 minutes. Stirring every minute or so.

2

Add ground meat, and continue to sauté for another 10 minutes, again stirring every minute or so.

3

Once meat is browned, stir in 1 tablespoon of oil, salt, black pepper, flour, chili powder, and granulated garlic and cook for 1 minute.

4

Stir in beans, diced tomatoes, and bay leaves.

5

Reduce heat to low and place the lid on the Dutch oven. Simmer for at least another 30 minutes, stirring at least every 10 minutes. However, the longer it simmers, the better it tastes. I've let it simmer for hours, just be sure to stir it about every 10 minutes to avoid it scorching. Remove bay leaves before serving.
For an even better taste, complete this step in a smoker with the lid of the Dutch oven off. Smoke at about 250°, stirring about every 15 minutes. Hickory is my favorite wood for this recipe, but use whatever wood you like.

Dutch Oven Chili

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