Dutch Oven Chili Con Carne
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
- 1 tbsp garlic powder
- 1 red bell pepper finely chopped
- 2 medium onions finely chopped
- 1 tbsp ground black pepper
- 2 celery ribs finely chopped
- 1 tbsp salt (i use himalayan salt)
- 2 1/2 tbsp ground cumin
- 6 cups (1.2kg | 2.65lb) cooked and thoroughly rinsed kidn
- 1.35 kg (3lb) lean ground beef
- 2 large cans (794g | 28oz) diced tomatoes
- 1 large can (794g | 28oz) crushed tomatoes
- 1 can (170g | 6oz) tomato paste
- 1 can (199g | 7oz) chipotle peppers in adobo sauce
- 1/4 cup (20g | 0.7oz) cacao powder
- 3 tbsp dried parsley
- greek yogurt or sour cream and chopped green onion optional
- Carbohydrate 3.33235875494103 g
- Cholesterol 0 mg
- Fat 0.541636876008358 g
- Fiber 1.00273123106352 g
- Protein 0.886640626500081 g
- Saturated Fat 0.0440184375811581 g
- Serving Size 1 1 Serving (188g)
- Sodium 7.06450001312559 mg
- Sugar 2.32962752387751 g
- Trans Fat 0.103951250150543 g
- Calories 19 calories
Preheat your oven to 375°FDrizzle a little bit of oil (extra-virgin or avocado are my favorites) in a 7 quart Dutch oven set over medium heat. Add the onions, bell pepper and celery, and cook until fragrant and softened, about 2-3 minutes.Add the ground beef, salt and pepper, crank up the heat to medium-high and continue cooking until the meat is no longer pink, about 10 minutes.Add the canned diced and crushed tomatoes, tomato paste, chipotle in adobo sauce, cacao powder, ground cumin, garlic powder and dried parsley and stir delicately until well combined.Kill the heat and gently stir in the cooked kidney beans.Cover and transfer your Dutch oven to the preheated oven and cook for 3 to 3½ hours, stirring every hour or so.Let your chili rest for about 20 minutes and then serve with a dollop of Greek yogurt or sour cream as well as a pinch of chopped green onions.
