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Home > Resources > The Outdoors > Cooking > Dutch Oven

Backdraft Chili

1 lb bacon, cut in pieces
3 lb chuck roast, cubed
1 1/2 lb ground chuck
2 lb pork roast, cubed
4 cloves garlic, minced
3 large onions, chopped
1 can green chilies, chopped
2 tsp dry chopped habeneros
2 tsp dry red peppers
2 tbs chili powder
1 1/2 tbs paprika
4 tbs cumin
1 tbs black pepper
1 tbs Tabasco sauce
2 tbs Worcestershire sauce
1 can beef broth
1 can rotel tomatoes
2 large cans hot chili beans with gravy 


. Fry bacon in #14 Dutch oven until just crisp. Remove and reserve bacon. Pour off most of drippings into a large skillet. Leave a small amount in Dutch oven. Brown meat and garlic in skillet in batches. While meat is browning, sauté onions in Dutch oven. Add meat as browned and stir well. Add bacon, green chilies and dried peppers, spices, sauces, stock, and rotel tomatoes. Simmer for 2 hours. Add hot chili beans and simmer another 15 minutes. Serve.

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