Rose's Dutch-oven Chili

Serves: 8

I know - it is spring and getting warm outside, but I still can't resist a delicous bowl of chili. I created this recipe because I love easy and flavorful. The cast-iron dutch oven is what I believe gives this chili it's amazing flavor.1 Leftovers freeze well. I love to top tamales or baked potatoes with chili. I also serve it with shredded cheese, green onions, corn chips and a dollop of sour cream, or cheese crisps.

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2 cups dry (red, black, pinto, mixed, etc.) beans, soaked overnight
1 pound ground beef
2 (14 1/2-ounce) cans chopped or diced tomatoes
1 (8-ounce) can tomato sauce
1 onion, chopped
2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon california garlic powder
2 cloves minced fresh garlic
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper


Drain and rinse soaked beans. In a 5-6 quart Dutch-oven, brown ground beef, leaving in larger pieces. Drain. Add remaining ingredients (including beans), stir, cover, and bring to a boil. Reduce to a simmer and keep covered. Stir every so often. Simmer 3-5 hours until beans are tender.

Source: Rose Turnbow

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