Campfire Chili In A Dutch Oven Recipe

Name: Campfire Chili In A Dutch Oven Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno chili, finely chopped; 3 tablespoons chili powder (see note); 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; 1/2 cup finely sliced scallions

Servings: persons

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 jalapeno chili, finely chopped
3 tablespoons chili powder (see note)
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
1/2 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 pot and cook, breaking it up with a wooden spoon until no longer raw. Return meat to pot with sausage and add onion, jalapeno, chili powder, cumin, oregano, and half of cilantro. Cook, stirring constantly until aromatic and onions have begun to soften, about 4 minutes.
3
Add soaked beans, tomatoes, enough water to cover meat and beans by 2 inches, and a large pinch of salt (it should still taste under-seasoned, as it will reduce). Place lid on Dutch oven and cover with hot coals. Allow to heat for 10 minutes then peek and check temperature. Liquid should be mildly bubbling.
4
Allow to cook until beans are soft and creamy and meat is completely tender, 3 to 6 hours depending on how hot you cook it (for best results, cook over very low heat for a long period of time). Check on pot as it cooks every hour or so, topping up with water as necessary. After the chili is done, season to taste with salt and pepper and stir in the remaining cilantro and scallions. Serve immediately.

1083

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Campfire Chili In A Dutch Oven Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!