Dutch Oven Chili

For the love of all things Holy, do yourself a favor and prep all of your ingredients in advance (mise en place as we say in French cuisine). Chop your veggies and measure out everything so you are not scrambling.

1. Heat your dutch oven on medium heat for a couple of minutes, then add the bacon and saute until crisp. Remove the bacon and place in a paper towel lined dish.

2. Turn up the heat to medium-hi and add the olive oil, then onion for 4-5 minutes. Then add the garlic for 1 minute.

3. Add the ground beef and all of the spices, salt, and pepper. Break up the beef as needed and brown completely. (About 3-4 minutes)

4. Add all remaining ingredients except corn. Add the cooked bacon as well. Bring to a boil, then reduce to a simmer and cover for 1 hour. (Don’t bother it—just let it sit!)

5. After 1 hour, taste and season as necessary. Add the corn and bring to a boil, then turn off the heat.

6. Garnish with sour cream, green onions, avocado, cilantro, shredded cheese, and tortilla chips.

Ingredients:

4-5 pieces of bacon, diced

2 Tbsp olive oil

1 medium yellow onion, diced

3-4 cloves of garlic, minced

1 lb ground beef (95% lean is ideal))

2 Tbsp chili powder

1 tsp cumin

1 tsp paprika

1 tsp coriander

1 tsp salt

1 tsp pepper

1 green bell pepper, chopped

1 jalapeño, diced

1 red chili pepper, diced

3-4 large carrots, chopped

3 cups vegetable broth

14oz (1 can) kidney beans, drained and rinsed

14oz (1 can) black beans, drained and rinsed

28oz diced tomatoes

14oz (1 can) corn, drained and rinsed

For garnish: Sour cream, green onions, avocado, cilantro, shredded cheese, tortilla chips