It’s finally beginning to feel like fall here in Los Angeles. The weather is beginning to cool down and we even had a bit of rain fall and I’ve been craving major comfort food. One of my favorite comfort foods during the fall season is chili. It’s so hearty & reminds me of football games when I was younger. And I wanted to show everyone that you don’t need a slow cooker to cook chili, you can use a old fashion dutch oven or even a large stock pot! Chili is also one of my favorite dishes to serve to a crowd since it’s easy to double the recipe and you can setup a self serve bar of toppings so guest can help themselves to a bowl made just how they like it. I also like to serve it with some freshly baked corn bread or tortilla chips. I made this batch of chili for Jonathan and I while we were at home one night enjoying a night in but I plan to make it again for a crowd… In the meantime, this chili is equally perfect for a game-day tailgate party, neighborhood open house, or family weekend dinner. I cant wait to share more recipes with you all. If you would like this chili recipe see below.
DUTCH OVEN BLACK BEAN CHILI
INGREDIENTS
- 1 pound of ground turkey or beef sirloin
- 1 28-oz can of fire-roasted crushed tomatoes
- 1 14-oz can of diced tomatoes
- 1 8-oz can of tomato sauce
- 1 14-oz can of black beans, rinsed and drained
- 1 14-oz can of kidney beans, rinsed and drained
- 3 sticks of celery chopped
- 1 large sweet onion finely chopped
- 1jalapeño finely chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 4 tablespoons chili powder
- 2 teaspoons salt
- pepper to taste
- lime wedges, avocado, shredded monterey jack cheese & cheddar cheese, chopped cilantro, sliced jalapeños, scallions, sour cream to top
INSTRUCTIONS
- Add onion, garlic, bell peppers, celery, jalapeños, spices and salt to the dutch oven over medium heat and cook for 6 mins.
- Once the veggies and spices are sauteed add ground meat of choice. Stir and brown, while breaking it up with the back of a wooden spoon until crumbly and cooked through.
- Once browned, add the crushed tomatoes, diced tomatoes, tomato sauce, and beans. Bring to a boil, reduce heat to low, and cook for 1 1/2 hours, stirring on occasion.
- Serve warm and garnish with your favorite toppings.
*chili keeps well in the fridge for 3 days, and up to 3 months in the freezer. Enjoy!
