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Dutch Oven – Oquirrh Mountain Chili


Yesterday I cooked for 35 people. I used both my 12″ standard Dutch Ovens, and my wingman brought a 12″ and 14″. This was about the 3rd time I used my newest Dutch Oven – “Babe”, named after the blue ox, because when I seasoned it, the outside turned blue due to high heat. Unfortunately the patina is still weak and some of breakfast started to stick. I scrubbed it all out gave it a huge lather in oil and cooked this recipe. This chili not only tastes good, and isn’t too spicy, but also is a perfect meal to cook to salvage a weak patina. The food isn’t too starchy, so it is not going to stick to the pores of the metal. It is really easy to cook as well.

12″ Dutch Oven
Serves 4-6
Bottom: 12 coals
Top: 15 coals

1 clove garlic, chopped
1 bunch green onions, chopped
1 red onion, chopped
1 lb ground beef
1 package chili season
4 cans beans, various (don’t use black beans)
1 can tomato sauce
1 can Pato Sauce (available on the Latin aisle- it has a duck on the can, get the yellow one.)
Cheese shreds

Saute garlic, onions, and brown the beef. Add the tomato sauce, Pato sauce, beans, and chili seasoning. Simmer for 20-30 minutes until the flavors blend. Serve with shredded cheese.

5 Stars

Bon Appetit!
The Outdoors Start at Your Back Porch!

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