Campfire Chili in a Dutch Oven | Serious Eats : Recipes


  • 1 pound cannellini beans, soaked in water for at least 4 hours
  • 2 tablespoons vegetable oil
  • 3 pounds pork shoulder (see note) cut into 1- to 2-inch chunks.
  • 1 pound raw hot Italian or chorizo sausage, removed from casing (see note)
  • 1 large onion, finely chopped
  • 1 jalapeño chili, finely chopped
  • 3 tablespoons chili powder (see note)
  • + 6 more ingredients
    • 1 tablespoon ground cumin
    • 2 teaspoons dried oregano
    • 1 cup finely minced cilantro
    • 1 (28-ounce) can crushed tomatoes
    • Kosher salt and freshly ground black pepper
    • ½ cup finely sliced scallions

1 Rinse and drain soaked beans. Heat oil in Dutch oven over hot coals until smoking. Add half of pork and cook until well-browned on all sides, about 10 minutes. Transfer to a large bowl and repeat with remaining half of pork. Transfer second batch to bowl with the first batch. 2 Add sausage to ...

View full recipe at SpringPad


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