Best 3 Lisas Dutch Oven Chili Recipes
Craving a warm and flavorful meal to satisfy your taste buds? Look no further than Lisa's Dutch Oven Chili. This hearty and comforting dish is a symphony of chili flavors, featuring three distinctive recipes that cater to various preferences. Embark on a culinary journey as we unveil the secrets behind each recipe, promising an explosion of tastes that will tantalize your palate.
1. **Classic Dutch Oven Chili:** Experience the timeless flavors of a traditional chili, where ground beef, diced tomatoes, beans, and an array of spices come together to create a robust and savory masterpiece.
2. **Vegetarian Dutch Oven Chili:** Indulge in a meatless yet equally satisfying chili, where a medley of colorful vegetables like bell peppers, corn, and black beans take center stage, delivering a vibrant and nutritious twist to the classic recipe.
3. **White Chicken Chili:** Embark on a culinary adventure with a creamy and unique white chili, featuring tender chicken, corn, and a blend of spices that create a harmonious balance of flavors.
VEGETARIAN DUTCH OVEN CHILI & CORNBREAD
Cornbread on top, chili on the bottom, this Dutch oven classic is the perfect one pot campfire meal to keep you warm and toasty all night long.
Provided by Fresh Off The Grid
Categories Main Course
Time 40m
Number Of Ingredients 18
Steps:
- In a 10" / 4 qt Dutch oven over medium heat, saute the onion in oil until soft and just beginning to turn golden, about 5 minutes. Add the garlic and spices and saute for 1 minute. Add the beans, tomatoes, chiles, and tomato paste, stir to combine. Simmer for 10 minutes until thickened.
- In the meantime, prepare the cornbread batter. Mix all the dry ingredients in a medium bowl and stir to combine. Add the milk, egg, and honey and mix until a batter forms.
- Move Dutch oven over indirect heat to reduce bubbling. Pour the batter over the chili as evenly as possible, then cover the Dutch oven with a lid and shovel embers or coals onto the top. You're going for a temperature of approx. 400-425F.
- Bake until the cornbread has cooked through and is no longer wet in the center, about 20 minutes.
- Serve with your favorite chili toppings & enjoy!
Nutrition Facts : Calories 313 kcal, ServingSize 1 serving
LISA'S DUTCH OVEN CHILI
This is a very delicious, hardy, and flavorful chili, however, it's not a hot and spicy chili. If you like heat and other folks in your family do not, you can definitely add hot sauce and/or jarred Jalapenos to individual bowls. I make this chili in my 6-quart enameled cast iron Dutch oven. The longer it cooks, the better it...
Provided by Lisa N
Categories Chili
Time 3h45m
Number Of Ingredients 25
Steps:
- 1. Turn heat to medium-high; add 2 T olive oil to the Dutch oven; add beef. Brown beef; season with salt and pepper. After the meat is brown, turn off heat and carefully remove meat with a slotted spoon or spider to a bowl; empty grease from Dutch oven.
- 2. Turn heat to medium-high; add 2 T olive oil to Dutch oven; add peppers, onion, and celery; season with salt and pepper. Saute, stirring with a wooden spatula or spoon, until veggies are soft.
- 3. Add beef back to the Dutch oven; add the garlic; cook until garlic is fragrant. Add crushed tomatoes, tomato sauce, water, bouillon cube, corn, and beans. Stir to combine.
- 4. Add baking soda and stir (It will foam. This cuts down the acidity of the tomatoes and sweetens it slightly. Works great in spaghetti sauce, too!). Add in brown sugar, steak sauce, Chile powder, paprika, garlic powder, oregano, vinegar, about 2 tsp of salt, and black pepper; stir to combine. Bring it up to a bubble; cover and turn down heat to medium-low. Simmer 3 hours, stirring about every 20 to 30 minutes. Turn the heat down if it begins to stick at all, but it should not if you're using enameled cast iron.
- 5. Serve with bread and butter, corn bread, or tortilla chips, and top with shredded cheddar cheese and sour cream. Can also be topped with pickled Jalapeno peppers and/or hot sauce.
LISA'S HOMEMADE CHILI
I had this recipe for years. I love to make any kind of soup. It is so delicious and spicy and tasty. My family loves it.
Provided by Lisa Johnson
Categories Chili
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Brown meat and drain off fat. Put the brown meat in a large pot. Cut the tomatoes and put in the brown meat. Add kidney beans, chili seasoning mix, chili powder, tomato paste and sugar and mix well. Add six cups of water and stir well. Bring to a boil and reduce to medium-low heat and put a whole onion in chili mixture and let it cook for 2 hours until onion is tender and fall apart. If the chili is too thick and you can add more water in a each measuring cup how much you like your chili thick or thin? Put chili in a serving small bowl and put cheese on top of the chili.
Tips:
- For a richer flavor, use a combination of ground beef and ground pork.
- Add a tablespoon of chili powder and a teaspoon of cumin to the chili for a more traditional flavor.
- If you like your chili spicy, add a chopped jalapeño pepper or a teaspoon of cayenne pepper.
- To make the chili thicker, add a tablespoon of cornstarch or flour to the chili and stir until thickened.
- Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and chopped onions.
Conclusion:
Lisa's Dutch Oven Chili is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your chili mild or spicy, thick or thin, this recipe is sure to please everyone at your table. So next time you're looking for a comforting and delicious meal, give Lisa's Dutch Oven Chili a try.
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