Dutch Oven Chili
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 6
Ingredients:
- 6 slices thick-cut hickory-smoked bacon, chopped
- 1 pound ground beef
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes with green chiles
- 1 (14.5-ounce) can fire-roasted medium salsa
- 2 tablespoons Worcestershire sauce
- Sour cream, for serving
- Shredded mild cheddar cheese, for serving
- Chopped fresh scallions, for garnish
How to Make:
- Heat a Dutch oven or large pot over medium heat. Add bacon and cook until crisp, about 5 minutes. Remove and transfer to a paper-towel-lined plate to drain.
- Add ground beef and cook, breaking into small crumbles, until completely browned, about 5 minutes.
- Add chili powder, garlic powder, paprika, oregano, cumin, salt and pepper, and stir to coat meat with spices.
- Add beans, diced tomatoes, fire roasted salsa and Worcestershire sauce and bring chili to a simmer. Reduce heat to low, cover and simmer for at least 30 minutes, stirring occasionally.
- Ladle chili into serving bowls. Top each with a dollop of sour cream and cheese. Garnish with bacon and scallions, and serve.
