Dutch Cooking Recipes Question And Answer



Does anyone have a great chili and beans recipe I can cook with a dutch oven?

I want to cook this chili on a campfire.

Answers

Its Chili by George 11/4 lb ground beef 5/8 of 46oz can tomato juice 5/8 of 29oz can tomato sauce 5/8 of 15oz can kidney beans, drained 5/8 of 15oz can pinto beans drained3/4cups plus2tbspplus 1 tsp chopped onion 2tbspplus 11/4 chopped green pepper 1/8 tsp cayenne pepper 1/4 tsp sugar 1/4 tsp dried oregano 2tbsp plus 11/4 tsp chili powder salt and pepper to taste cook beef until browned crumble and drain combine all indgs in slow cooker and cook 8 10 hours if doing in the over cut cooking time by about half serves four
Beans 'O Fire dry beans, kidney, white and pinto 1 1/2 pounds hamburger 1 pound hot sausage 1 green pepper, diced 1 large onion, diced hot banana peppers, diced powdered garlic, to taste Lawreys Seasoning Salt 2 packs chili seasoning, (hot, mild, or regular) water PREPARATION: I like to use a cast-iron Dutch oven to do my chili. Pour in the beans with water. Boil for 30 minutes. Simmer until soft (about 3 hours). Brown sausage and hamburger. Dice green pepper, onion, and banana peppers. Once the beans are fairly soft, add the banana peppers, green peppers, onion, sausage, hamburger, garlic, seasoning salt, 2 chili seasoning packets, and some more water. Allow to simmer for about 30 minutes. Eat. Servings: 8 Preparation time: 4 hours
I made up my own but, it's so good & easy. Here you go. 1 Pkg Carol Shelby's Chili mix (the one in the brown bag) 1 lb. ground chuck 1 sleeve Chorizo 1 lg can Tomato Puree 1 lg can whole Tomatoes 1 can Tomato sauce 1 lg can Pinto beans 1 lg red onion chopped 1 C. Beef Broth Brown Ground chuck. Add chopped onions. Satue just until beef is done. (don't over cook)Squeeze chorizo from sleeve (sometimes I add 2 for more flavor) and break up with the beef. Add puree, tomatoes (with juice), tomato sauce, pinto beans (with juice) & beef broth. Now add your seasoning mix. Don't add the masa until the end of cooking or else your chili will be too thick. Simmer for at least 2 hours. (did you know that adding white vinegar to a bowl of chili helps with the heat?)
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