Rose's Dutch-oven Chili
Serves:
8
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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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Ingredients:
| 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 |
Directions:
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
