Campfire Chili in a Dutch Oven
- 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)
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cannellini beans (1 pound)
- Cilantro (1 cup)
- Cumin, ground (1 tablespoon)
- Jalapeno chili (1)
- Onion, large (1)
- Oregano, dried (2 teaspoons)
- Scallions (1/2 cup)
- Tomatoes (1 (28-ounce) can)
- Meat
Italian or chorizo sausage, raw hot (1 pound)- Pork shoulder (3 pounds)
- Cooking & Baking
- Chili powder (3 tablespoons)
- Kosher salt and freshly ground black pepper (1)
- Vegetable oil (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 3, 2011 (1 year ago).
7 people saved this recipe.
