Because we know hunting season is coming around the corner, not to mention Halloween which is one of our ABSOLUTE FAVORITE HOLIDAYS, we have opened up the belly warming, time saving, dutch oven cookin’ book to share one of our favorite easy fall recipes with you. And nothing screams hearty, meaty, piping hot goodness more than Dutch Oven Chili (especially when it’s made with the ease of Instafire). The best part about this recipe is how quick and easy it really is. There is virtually no prep time and minimal ingredients which makes it ideal for outdoor cooking on the fly (so much less to pack!). The best part of all is how delicious and full of flavor this fall favorite is. So without further ado here it is!
Instafire’s Dutch Oven Chili
In the dutch oven
- About a tablespoon of any cooking oil (Olive Oil is our favorite)
- 1 lb ground meat (We say “meat” because we know that there are hunters out there looking for a great use of their Venison or Elk meat. But regular old ground beef, turkey, chicken etc. works for those of us still waiting to fill our tags.
- ½ of a medium diced yellow onion
- 1 packet of chili seasoning (as spicy as you’d like)
- 3 cans (45 oz. total) chili beans with sauce
- 2 cans (32 oz. total) light red kidney beans
- 1 large can (28 oz. total) diced tomatoes
- 2 small cans (20 oz. total) Rotel (as spicy as you’d like!)
Add at the end
- Shredded Cheddar Cheese
- Sour Cream
- Green Onion
- Sliced Sourdough Bread
Place your charcoal starter bag on a wrought iron (or generally fire proof) surface ensuring that the fire starter within is evenly distributed throughout the bag.
- Touch a flame to 2 sides of the bag and allow the flame to take hold.
- Without smothering the flame place a volcano loaded with about 20 pieces of charcoal on top and wait until the charcoal turns white.
- Taking care not to graze the sides of your volcano with your hand lift your charcoal up and dump it out onto your cooking surface.
- Place your dutch oven over the charcoal briquettes leaving several exposed (so we can grab them later).
- Add your oil and completely coat the bottom and lower sides of your dutch oven.
- Add your ground meat and allow it to brown stirring somewhat regularly to ensure it doesn’t burn or stick.
- Add your chopped onion (We like our onion to have a little crunch but otherwise allow it to cook a while until it’s translucent).
- Add your chili seasoning and stir well making sure to completely coat your meat.
- Add chili beans, kidney beans, diced tomatoes, and Rotel and mix them until they are fully combined.
- Now place the dutch oven’s lid on. With tongs position about 10 white hot briquettes around the top edge of the lid.
- Set your timer for 30 minutes and let your mouth water!