|Dutch Oven Chili||
Recipe Type: Main
Additional jalapenos and red chili’s can be added for more spice. The current recipe is well balanced and very zippy!
- 3 lb Round Steak or Sirloin, chopped (Or brisket)
- 1 Fresh Onion, finely chopped
- 4 (15 oz) Cans Bushes Chili Beans
- 2 (15 oz) Cans Diced Tomatoes
- 2 Small Cans Tomato Paste (May Sub: Sauce)
- 1 Bag Williams Chili Seasoning
- 2 Cloves Garlic, finely chopped
- 2 Jalapenos, chopped
- Garlic Powder.
- Tomato Paste or Tomato Juice (If more liquid required)
- New Mexico Red Chili powder (To Taste)
- 5 qt Dutch Oven
- I like to start with a 5qt cast iron Dutch oven setting on the grill in my GD. My GD is a medium size but if you have a large or a super size, I believe you can use a 10qt Dutch oven which is nicer. I have the grill temperature at 275 or so and loaded with Hickory or Pecan wood for smoke. Usually, I use a combination of both.
- I usually use 3lb give or take a little of chopped round steak or sirloin whichever I happen to find on sale. I have also used brisket which works well. Leave some fat in it for flavor. Brown it along with a fresh finely chopped onion before putting it into the Dutch oven; use all of the juices.
- I like to use Bushes chili beans if I don’t want to take the time to make up my own. I add 4 of the 15 oz cans of them along with 2 15 oz cans of diced tomatoes. Get those that are especially for chili. I use 2 small cans of tomato paste or sauce and 1 bag of Williams Chili seasoning. I also add a couple of fresh cloves of finely chopped garlic and sometimes, some garlic powder. If I need more liquid, I usually add a little more tomato paste or tomato juice.
- Let it come to a slow boil with no lid on the Dutch oven and cut the temperature back to where it will just kind of simmer for an hour or two. I will open the GD and give it a quick stir every so often. When it seems to be blending the flavors of the mixture, I sample it and add New Mexico Red Chili powder to suit my taste.
- The chili will have a nice smoked flavor and will have enough spice and heat to make it real tasty. I try not to make it too hot spice wise as I like to add some New Mexico Red Chili flakes to it when I eat it and those people who can’t handle the heat, will be able to enjoy it as well.
- Last Saturday I made up a kettle of chili in which I substituted Deer hamburger for the chopped meat; I used a little sausage for the fat content and got rave reviews from people around our RV Park on it. It is at times like these that I really miss my larger grill that would hold the 10qt Dutch oven.
- To use the 10 qt Dutch oven, just double the amount of ingredients and it will work fine. One can add a couple of chopped Jalapenos if he wants to.
Recipe Submitted by: Larry Peterson (Grill Dome Community)
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