Dutch Oven Chili Con Carne
Ingredients
The chili
-
6
cups
cooked kidney beans
-
3
lbs
lean ground beef
-
2
medium
onions, finely chopped
-
2
ribs
celery, finely chopped
-
1
red bell pepper, finely chopped
-
1
tbsp
salt
-
1
tbsp
ground black pepper
-
2
28 oz cans
diced tomatoes
-
1
28 oz can
crushed tomatoes
-
1
6 oz can
tomato paste
-
1
7 oz can
chipotle peppers in adobo sauce
-
¼
cup
cacao powder
-
2½
tbsp
ground cumin
-
1
tbsp
garlic powder
-
3
tbsp
dried parsley
Garnish
-
to taste
Greek yogurt or sour cream
-
to taste
chopped green onions
Instructions
- Preheat the oven to 375°F.
- Heat oil in a Dutch oven over medium heat, then add onions, bell pepper, and celery, cooking until softened.
- Add ground beef, salt, and pepper, and cook until the meat is no longer pink.
- Stir in diced tomatoes, crushed tomatoes, tomato paste, chipotle peppers, cacao powder, cumin, garlic powder, and parsley until combined.
- Remove from heat and gently stir in the cooked kidney beans.
- Cover and transfer the Dutch oven to the preheated oven, cooking for 3 to 3½ hours, stirring every hour.
- Let the chili rest for about 20 minutes before serving with yogurt or sour cream and green onions.
Nutrition Facts (estimated)
Servings
8
Calories
478
Total fat
11g
Total carbohydrates
51g
Total protein
49g
Sodium
1974mg
Cholesterol
105mg
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