Dutch Oven Chili
Equipment
- 1 Dutch oven
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 can opener
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can diced tomatoes 15 ounces
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 2 cups beef broth
- 1 tablespoon tomato paste
Instructions
- Heat the olive oil in a Dutch oven over medium heat.
- Add the ground beef and cook until browned, breaking it up with a wooden spoon.
- Remove the beef and set it aside.
- In the same Dutch oven, add the onion, garlic, and bell pepper, and sauté until softened.
- Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Add the diced tomatoes, kidney beans, black beans, beef broth, and tomato paste.
- Return the cooked beef to the Dutch oven and stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the Dutch oven and let the chili cook for 1 hour, stirring occasionally.
- Remove the lid and simmer for an additional 30 minutes to thicken.
- Remove from heat and let the chili rest for 10 minutes before serving.
Notes
When cooking Dutch Oven Chili, ensure that you brown the ground beef thoroughly for the best flavor and use a good quality chili powder to enhance the dish. Feel free to adjust the spices to your taste, and remember that letting the chili rest before serving allows the flavors to meld together beautifully.
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