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Home > Resources > The Outdoors > Cooking > Dutch Oven
 
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Now That's Chili



3 lbs ground chuck
2 lbs chuck roast, cubed
2 large onions, diced
1 green pepper, diced
1 can green chilies
2 small fresh jalapenos
2 cloves garlic, minced
4 cups water
1 can tomato sauce
1 can tomato paste
7 tbs chili powder
2 bay leaves
3 tbs cumin
1 tsp oregano
1/4 tsp coriander
1/2 tsp beau monde spice
1/2 tsp hot pepper sauce
1 tsp cayenne pepper
1 tbs honey
1/2 tsp mole paste
1 tsp beef bouillon
1 tsp paprika
1/4 tsp white pepper
1 tsp salt
1/2 tsp black pepper
2 tsp corn starch

Heat 1/2 cups olive oil in Dutch oven. Add onions, green pepper, jalapenos, green chilies, and garlic. Sauté until soft. Remove from oven and reserve. Add another 1/2 cups olive oil to oven and heat to very hot. Add meat and brown. Add onion mixture and stir well. Add 3 cups water, tomato sauce, tomato paste, and chili powder. Stir well and bring to boil. Lower heat and simmer for 20 minutes. Add remaining ingredients except for corn starch. Mix corn starch with remaining water, bring chili to boil and add slowly while stirring well. Lower *heat, cover oven and slow simmer for 2 hours.


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