Rose's Dutch-oven Chili
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.
|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|
|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 roseturnbow.com