For anyone reading that isn't familiar, in the title, DO stands for Dutch Oven. This is a special DO designed to be used outdoors with charcoal.
There’s a zillion ways to make chili, and tons of great recipes to be explored! But, in the end, this “recipe” is more about technique with an outdoor DO than it is a “chili recipe”. As such, I cheated......I used a pack of McCormick’s Chili seasoning and went from there. Super easy and tastes good. Plus DW doesn’t like the hot stuff, so I had to cook it mild.
Naturally, you can pick your own chili recipe and do this.....or just do this one since it’s so simple. I like leftovers, so I did a double batch which meant using two packs of the McCormick chili seasoning.
Dutch Oven Chili
Ingredients:
1.5 lbs Ground Sirloin (very lean)
3 strips bacon, diced
2 cans crushed tomatoes (14.5 oz)
1 can light red kidney beans (14.5 oz)
1 can pinto beans (14.5 oz)
1 cup chopped onion
1 Tblsp garlic
2 packs McCormick Chili seasoning
Coals: 20 = 10 on bottom, 10 on top
Dutch Oven: 10”
Cook time: 2 hours
Preparation:
Prep the coals and start with all 20 under the DO for 5-8 minutes. Then, move 10 coals to the top, and allow it to heat another 5 minutes. Next, add the bacon and brown for 2 minutes. Now, add the ground sirloin and stir, then replace the lid. The meat will drop the temp of the DO quickly, and when cooking on coals, it’s hard to truly “brown” the meat as you would on the stove top. So, at this point, put the lid back on the DO, and let it cook for 5 minutes. Since it is ground Sirloin, it is very lean and there will be very little fat, so no need to drain it.
After 5 minutes of cooking, stir the meat and add the onion and garlic. Cover again with the lid and allow to cook another 5-8 minutes. Next, add one pack of the McCormick chili seasoning and stir to incorporate. Return the lid to the DO and allow it to cook another 5-8 minutes.
At this point, the meat should be completely cooked. Now, add the tomatoes, pintos, and kidney beans - liquid included (don’t drain them). Stir well to incorporate all ingredients and cover the DO once more. You’re about 30 minutes into your coals, so you can expect another 35 or so minutes from this first batch. Once those coals are spent, replace with a fresh batch of only 16 coals. You’ll want 8 on bottom and 8 on top. Once the new batch is in place, stir the chili once more, and then let it cook for another hour.
Serve the Chili plain or over rice with toppings of your choices. Good sides are French Fries or Tater Tots, and garlic bread with melted shredded cheese (note – bread and fries can be “baked” on a covered grill). The toppings I used for the chili are as follows.
Topping ideas:
Shredded cheddar cheese, pepperoncini pepper slices, sliced green onions, sour cream.
There’s a zillion ways to make chili, and tons of great recipes to be explored! But, in the end, this “recipe” is more about technique with an outdoor DO than it is a “chili recipe”. As such, I cheated......I used a pack of McCormick’s Chili seasoning and went from there. Super easy and tastes good. Plus DW doesn’t like the hot stuff, so I had to cook it mild.
Naturally, you can pick your own chili recipe and do this.....or just do this one since it’s so simple. I like leftovers, so I did a double batch which meant using two packs of the McCormick chili seasoning.
Dutch Oven Chili
Ingredients:
1.5 lbs Ground Sirloin (very lean)
3 strips bacon, diced
2 cans crushed tomatoes (14.5 oz)
1 can light red kidney beans (14.5 oz)
1 can pinto beans (14.5 oz)
1 cup chopped onion
1 Tblsp garlic
2 packs McCormick Chili seasoning
Coals: 20 = 10 on bottom, 10 on top
Dutch Oven: 10”
Cook time: 2 hours
Preparation:
Prep the coals and start with all 20 under the DO for 5-8 minutes. Then, move 10 coals to the top, and allow it to heat another 5 minutes. Next, add the bacon and brown for 2 minutes. Now, add the ground sirloin and stir, then replace the lid. The meat will drop the temp of the DO quickly, and when cooking on coals, it’s hard to truly “brown” the meat as you would on the stove top. So, at this point, put the lid back on the DO, and let it cook for 5 minutes. Since it is ground Sirloin, it is very lean and there will be very little fat, so no need to drain it.
After 5 minutes of cooking, stir the meat and add the onion and garlic. Cover again with the lid and allow to cook another 5-8 minutes. Next, add one pack of the McCormick chili seasoning and stir to incorporate. Return the lid to the DO and allow it to cook another 5-8 minutes.
At this point, the meat should be completely cooked. Now, add the tomatoes, pintos, and kidney beans - liquid included (don’t drain them). Stir well to incorporate all ingredients and cover the DO once more. You’re about 30 minutes into your coals, so you can expect another 35 or so minutes from this first batch. Once those coals are spent, replace with a fresh batch of only 16 coals. You’ll want 8 on bottom and 8 on top. Once the new batch is in place, stir the chili once more, and then let it cook for another hour.
Serve the Chili plain or over rice with toppings of your choices. Good sides are French Fries or Tater Tots, and garlic bread with melted shredded cheese (note – bread and fries can be “baked” on a covered grill). The toppings I used for the chili are as follows.
Topping ideas:
Shredded cheddar cheese, pepperoncini pepper slices, sliced green onions, sour cream.
