Dutch Oven Chili

All this talk about stews, soups and chili - how about a recipe?  Like I mentioned in my earlier post on chili, the red stuff comes in many different variations, and this version is a serious meal. It has a thick stew like consistency that is hearty and delicious - you can use any type of bean in place of the black beans - I like kidney beans or pinto beans. 

What You Need:

1 small onion, chopped
1 1/4 C of white rice
1 1/4 C of beef broth
1 (26 oz.) can black beans, rinsed and drained
1 1/2 lbs. ground chuck
1 (4 oz.) can green chilies, drained and diced
1 t of salt
1 t of ground cumin
1 t of dried oregano
2 C zucchini, shredded
1 (14 oz.) can petit diced tomatoes

How to Make It:

Allow the oven to preheat to 450 degrees.
Spray the sides and bottom of a cast iron Dutch oven pan with a non stick cooking spray.
Scatter the onions over the bottom of the pan.
Spread the rice over the onions and pour the water over the rice.
Smooth the rice out into an even layer.
Place the beans into a mixing bowl.
Add the ground chuck, chilies, salt, cumin and oregano and mix until well blended.
Drop the mixture by forkfuls into the pan.
Spread the zucchini over the meat mixture and top with the diced tomatoes.
Cover and bake 45 minutes or until cooked through.

Makes 4 servings



Preparation Time:  approximately 10 minutes
Baking Time:  approximately 45 minutes
Total Time:  approximately 55 minutes

Nutritional Information:  (approximate values per serving)
Calories 882; Fat 27g; Carbohydrates 105g; Cholesterol 99 mg; Sodium 102 mg; Protein 57g;
Fiber 28g


If you don't have a dutch oven, I recommend getting one!  The Le Creuset French Oven is a great choice - I prefer enameled cast iron.  This chili can also be made in the slow cooker.

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