Dutch Oven Chili
Recipe Type: Main
Author: Grill Dome Admin
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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