The Dutch oven is the perfect tool to cook the perfect Chili Con Carne. The stew comes out rich and thick, demands almost no attention and... doesn't splatter!
Course Main Course
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 3 hourshours45 minutesminutes
Total Time 3 hourshours55 minutesminutes
Servings 8
Calories 478kcal
Author Sonia! The Healthy Foodie
Ingredients
6cupscooked and thoroughly rinsed kidney beans* (you coud also use canned)
Drizzle 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.
Notes
*To get 6 cups of cooked kidney beans, soak 3 cups of dry kidney beans in about 6 cups of water for at least 8 hours, but preferably overnight. Change the soaking water several times if you can.
Then, rinse the beans well and transfer them to a large stockpot; cover with plenty of water and bring to a boil then reduce the heat, cover loosely and simmer for about an hour to an hour and a half, until the beans are tender but still have a bit of a bite to them. Drain and rinse well under cold running water.