Sunday, January 10, 2010

Dutch Oven - Oquirrh Mountain Chili


Yesterday I cooked for 35 people. I used both my 12" standard Dutch Ovens, and my wingman brought a 12" and 14". This was about the 3rd time I used my newest Dutch Oven - "Babe", named after the blue ox, because when I seasoned it, the outside turned blue due to high heat. Unfortunately the patina is still weak and some of breakfast started to stick. I scrubbed it all out gave it a huge lather in oil and cooked this recipe. This chili not only tastes good, and isn't too spicy, but also is a perfect meal to cook to salvage a weak patina. The food isn't too starchy, so it is not going to stick to the pores of the metal. It is really easy to cook as well.

Recipe:
12" Dutch Oven
Serves 4-6
Bottom: 12 coals
Top: 15 coals

1 clove garlic, chopped
1 bunch green onions, chopped
1 red onion, chopped
1 lb ground beef
1 package chili season
4 cans beans, various (don't use black beans)
1 can tomato sauce
1 can Pato Sauce (available on the Latin aisle- it has a duck on the can, get the yellow one.)
Cheese shreds

Saute garlic, onions, and brown the beef. Add the tomato sauce, Pato sauce, beans, and chili seasoning. Simmer for 20-30 minutes until the flavors blend. Serve with shredded cheese.

5 Stars

Bon Appetit!
The Outdoors Start at Your Back Porch!

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