Campfire Chili in a Dutch Oven

Campfire Chili in a Dutch Oven might be a good recipe to expand your main course recipe box. This gluten free and dairy free recipe serves 8 and costs $2.07 per serving. One portion of this dish contains roughly 40g of protein, 34g of fat, and a total of 535 calories. From preparation to the plate, this recipe takes around 7 hours. This recipe is typical of American cuisine. It is perfect for The Super Bowl. It is brought to you by Serious Eats. 363 people were impressed by this recipe. Head to the store and pick up canned tomatoes, pork shoulder, vegetable oil, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is great. If you like this recipe, take a look at these similar recipes: Campfire Raspberry Double Dutch Baby, Campfire (Or Oven) Pepper Jack and Bacon Potatoes, and Chili Coconut Scallops Campfire Dinner.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Rinse and drain soaked beans. Heat oil in Dutch oven over hot coals until smoking. Add half of pork and cook until well-browned on all sides, about 10 minutes. Transfer to a large bowl and repeat with remaining half of pork. Transfer second batch to bowl with the first batch. 2 Add sausage to pot and cook, breaking it up with a wooden spoon until no longer raw. Return meat to pot with sausage and add onion, jalapeño, chili powder, cumin, oregano, and half of cilantro. Cook, stirring constantly until aromatic and onions have begun to soften, about 4 minutes. 3 Add soaked beans, tomatoes, enough water to cover meat and beans by 2 inches, and a large pinch of salt (it should still taste under-seasoned, as it will reduce). Place lid on Dutch oven and cover with hot coals. Allow to heat for 10 minutes then peek and check temperature. Liquid should be mildly bubbling. 4 Allow to cook until beans are soft and creamy and meat is completely tender, 3 to 6 hours depending on how hot you cook it (for best results, cook over very low heat for a long period of time). Check on pot as it cooks every hour or so, topping up with water as necessary. After the chili is done, season to taste with salt and pepper and stir in the remaining cilantro and scallions. Serve immediately.

 

Step by step:

1. 1

2. Rinse and drain soaked beans.

3. Heat oil in Dutch oven over hot coals until smoking.

4. Add half of pork and cook until well-browned on all sides, about 10 minutes.

5. Transfer to a large bowl and repeat with remaining half of pork.

6. Transfer second batch to bowl with the first batch.

7. 2

8. Add sausage to pot and cook, breaking it up with a wooden spoon until no longer raw. Return meat to pot with sausage and add onion, jalapeño, chili powder, cumin, oregano, and half of cilantro. Cook, stirring constantly until aromatic and onions have begun to soften, about 4 minutes.

9. 3

10. Add soaked beans, tomatoes, enough water to cover meat and beans by 2 inches, and a large pinch of salt (it should still taste under-seasoned, as it will reduce).

11. Place lid on Dutch oven and cover with hot coals. Allow to heat for 10 minutes then peek and check temperature. Liquid should be mildly bubbling.

12. 4

13. Allow to cook until beans are soft and creamy and meat is completely tender, 3 to 6 hours depending on how hot you cook it (for best results, cook over very low heat for a long period of time). Check on pot as it cooks every hour or so, topping up with water as necessary. After the chili is done, season to taste with salt and pepper and stir in the remaining cilantro and scallions.

14. Serve immediately.

Nutrition Information:

covered percent of daily need