Chili is great for parties-whether it’s cool outside or not. You can always freeze leftovers in various sized bags to pop in a microwave oven for a quick meal. Coarsely chopping your own steak makes a heartier chili; you can always substitute hamburger meat.

Ingredients

  • 8 lbs round steak, cut into 1-inch pieces
  • 1 lb. thick-sliced bacon, chopped
  • 4 cups diced onions
  • ¼ cup flour
  • 2 tablespoons kosher or sea salt
  • 1 tablespoon freshly ground black pepper
  • 8 cloves garlic, crushed
  • 4 large tomatoes, chopped
  • 2 tablespoons ground cumin
  • 2 tablespoons paprika
  • 8 Tbsp. chili powder
  • 4 cups beef stock
  • 2 15.5 oz cans Dark Red Kidney Beans

Directions

1. Brown bacon in large cast iron dutch oven over medium heat. Add onions before bacon is done and continue browning until onions are soft. Dip bacon and onions out.
2. Dredge meat in flour, salt and pepper. Place in Dutch oven, stirring continuously until beef is browned. Return cooked bacon and onions to pan; add garlic. Stir and brown 2 to 3 minutes.
3. Add ground cumin, paprika, chili powder, tomatoes, beef stock, kidney beans and enough water to cover completely. Bring to a boil. Cover and simmer from 2 ½ hours or until tender, stirring occasionally, adding a little water as needed.

Notes
Excerpted From BBB, Biscuits & Beans by Bill Cauble and Cliff Teinart – bright sky press


Categories
Beef
Keywords
Camping Dutch Oven