Yesterday I wrote about cooking with dutch ovens, shared my recommendation for which dutch oven to purchase, gave care and cleaning tips, and shared a recipe for dutch oven beans. Today, I’ve got a couple of dutch oven chili recipes for you. One has just a few ingredients; the other is a little more involved but both taste good.

6 INGREDIENT DUTCH OVEN CHILI
INGREDIENTS:
2 pounds lean ground beef
1 large onion, chopped
1, 28 ounce can diced tomatoes
1 6 ounce can tomato paste
2 cans Brooks chili hot beans (Bush’s work well too)
1 package chili seasoning mix

Brown the ground beef and onions in a dutch oven (I use a 5 quart one). Drain the fat. Add remaining ingredients and combine well. Simmer for about an hour.

EVERYTHING BUT THE KITCHEN SINK DUTCH OVEN CHILI
Note: Because my dutch oven is only 5 quarts I usually cut this recipe in half - it makes a lot of chili!
1 1/2 pounds beef stew meat
1 pound italian sausage removed from its casing
1 large onion, chopped
1 large green pepper and 1 large red pepper, chopped
2 stalks celery, chopped
2 cloves garlic, finely minced
2, 8 ounce cans tomato sauce
1, 28 ounce can crushed tomatoes
1, 6 ounce can tomato paste
2 cans chili beans (mild, medium or hot), undrained
1 can black beans, drained
1 can cannellini beans (white kidney beans), drained
3 tablespoons chili powder (2 tablespoons if you like mild chili)
1 teaspoon black pepper
salt to taste (about 1 teaspoon)
1 can beer (if you take a sample taste out of the can before adding it to the chili I won’t tell)

Rub a little oil inside the dutch oven and preheat. Brown the stew meat and italian sausage. Drain all but about 2 tablespoons of fat off. Add the onion, peppers, celery, and garlic. Cook for another 2 minutes. Add the rest of the ingredients. Simmer, covered for at least 2 hours. If the chili cooks down too much, add a little more beer.