Dutch Oven Chili

These week, I want to feature a cooking vessel, the Dutch oven. Let's start with a chili.

2 tablespoons canola oil

4 pounds ground beef

2 large onions, chopped

2 bell peppers, chopped

6 jalapeños, seeded and chopped

8 garlic cloves, minced

6 ounce can tomato paste

8 heaping tablespoons chili powder

3 tablespoons cumin

1 1/2 teaspoon salt

1 teaspoon black pepper

3 cups beef stock

12 ounces beer

28 ounce can crushed tomatoes

Hot cornbread, for serving

Preheat oven to 425℉. Set top rack in the middle position with enough room for the Dutch oven to easily fit when topped with its lid.

Heat oil in a Dutch oven over medium heat. Brown ground beef, in batches, drain fat. Place browned meat in a large bowl and set aside. Return drippings to Dutch oven. Add onions; sauté 15 minutes. Add bell pepper, jalapeños, and garlic; sauté five minutes. Add tomato paste, chili powder, cumin, salt, and pepper; sauté three minutes. Deglaze with stock and beer. Add crushed tomatoes, and purée; stir well. Bring to a boil. Cover Dutch oven with lid and place in oven; bake 20 minutes.

Reduce oven heat to 200℉ and bake 8 hours (do not open oven door). Remove from oven but do not stir. Skim away any accumulated fat or oil on chili surface. Stir chili, only after fat has been removed. Taste, adjust seasonings. Serve hot with cornbread.

Note: Makes about a gallons; freezes well.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!