Wednesday, October 1, 2014

Dutch Oven Fall Chili

It's officially October!! I don't know if anyone's more excited about this than me. What better way to start out October than sharing my muy delicioso chili recipe?

1 large onion, diced
1 medium green pepper, diced
1 medium yellow pepper, diced
1 medium red hot chili pepper, diced with seeds
1 medium serrano chili, diced with seeds
4 garlic cloves, chopped
2tsbp olive oil
1lb beef chuck
1lb ground turkey
1/4c chili powder
1tbsp cumin
1tbsp dried oregano
1 6oz can tomato paste
1 12oz bottle beer (I had Oktoberfest handy)
1 28oz can diced tomatoes
1 14oz can Rotel with jalapeños
1 15oz can black beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1 15oz can pinto beans, drained and rinsed

shredded Cheddar cheese
sour cream
chopped green onions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add onions, sweet peppers, and hot peppers. Sauté until soft, about 4 minutes. Add the garlic and sauté until fragrant. Stir in ground chuck and ground turkey, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.

2. Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin, and oregano. Cook for about 2 minutes. Stir in the tomato paste to "toast" the mixture. Cook for about 2 minutes. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, then add the diced tomatoes, Rotel, and beans. Simmer on medium-low for 2 hours, stirring occasionally. 

3. Top with garnishes before serving.

We've been eating on the leftovers for 2 days now. When living in Ohio, I had my first Cincinnati chili experience. Leftover chili over spaghetti noodles. Easy peasy. 

Happy October, Y'all!

XO Lindsay

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