Re: The Dutch Oven Cook-off Is ON For Revdezvous
Posted: Wed Aug 03, 2011 11:35 am
Credit for this one goes to Vernon Seaman, at our DustBowl Chapter DO DOG each November Vernon sets up his tripod and in a cast iron pot over a open fire makes a big pot of this for us cookers to enjoy while we get the DOG going. Very tasty!
As usual, I modify any recipe I am privileged to get to cook. I added in my comments. The neat thing is modifications are easy to make for individual tastes. Hard to mess this one up and it is super easy and fast.
Vernon's quick DO Chili
one pound ground beef
one small onion chopped
two or three cloves garlic, minced
nineteen ounce can of black bean soup
one or two cans fifteen oz black beans drained
one cup medium or hot chunky salsa
one and one half cups water
one can tomato paste
1 Brown meat with onion and garlic, drain grease
2 Stir in soup, tomato paste, beans, salsa, water
3 Bring to a easy boil - cook 15 to 20 minutes
4 garnish with green onions, sour cream and cheese
Dave's feedback for what it is worth.
Vernon advises to brown the meat, onion, garlic etc at home and put in a ziploc bag. Just dump all the stuff in the pan at camp
I add in at least one can of Rotel and less water (make it mild as this is hot!) lately have been doing a couple cans Rotel. By the way, always do Rotel Brand the others just do not taste anywhere as good. In Oklahoma cooking, Rotel is one of the required food items!
I add a bunch more ground beef (the largest package I got the money to buy at the time), cumin spice as well
Note: first version I used 16 oz chunk salsa, big onion, large green pepper - I now add more on onion size (at least two onions) and less amount of green pepper sometimes leave out the green pepper. also added chili powder (a lot) and small amount of cumin. Only water I added was to wash out the cans. Note: I lightly saute onions (more onions the better for my taste) and peppers. I also put in a big ole jar of chunky Salsa, depending on what is on sale. I do two cans of black bean soup normally one can of black beans. I don't know why but the black bean soup really adds to the flavor. Altho I have put in multiple cans of hot chili red beans as well. Both black and red beans work.
Longer it simmers, better it gets - but beans will break down longer you cook.
Chili is really good by itself.
add in note: Garlic needs to go in the pot in the last half of the cooking process as it will lose its whomp if cooked too long. Oregano will become bitter with too much cooking, so it too needs to go in toward the end of the cooking time.
I normally cook up a cast iron DO or (at home) cast iron skillet of cornbread which makes this chili an awesome meal. By the way, freeze the chili and second time around it is better. I will sometimes cook up some brown rice and ladle out a bunch of this chili over the rice when I am too lazy to do corn bread.
As usual, I modify any recipe I am privileged to get to cook. I added in my comments. The neat thing is modifications are easy to make for individual tastes. Hard to mess this one up and it is super easy and fast.
Vernon's quick DO Chili
one pound ground beef
one small onion chopped
two or three cloves garlic, minced
nineteen ounce can of black bean soup
one or two cans fifteen oz black beans drained
one cup medium or hot chunky salsa
one and one half cups water
one can tomato paste
1 Brown meat with onion and garlic, drain grease
2 Stir in soup, tomato paste, beans, salsa, water
3 Bring to a easy boil - cook 15 to 20 minutes
4 garnish with green onions, sour cream and cheese
Dave's feedback for what it is worth.
Vernon advises to brown the meat, onion, garlic etc at home and put in a ziploc bag. Just dump all the stuff in the pan at camp
I add in at least one can of Rotel and less water (make it mild as this is hot!) lately have been doing a couple cans Rotel. By the way, always do Rotel Brand the others just do not taste anywhere as good. In Oklahoma cooking, Rotel is one of the required food items!
I add a bunch more ground beef (the largest package I got the money to buy at the time), cumin spice as well
Note: first version I used 16 oz chunk salsa, big onion, large green pepper - I now add more on onion size (at least two onions) and less amount of green pepper sometimes leave out the green pepper. also added chili powder (a lot) and small amount of cumin. Only water I added was to wash out the cans. Note: I lightly saute onions (more onions the better for my taste) and peppers. I also put in a big ole jar of chunky Salsa, depending on what is on sale. I do two cans of black bean soup normally one can of black beans. I don't know why but the black bean soup really adds to the flavor. Altho I have put in multiple cans of hot chili red beans as well. Both black and red beans work.
Longer it simmers, better it gets - but beans will break down longer you cook.
Chili is really good by itself.
add in note: Garlic needs to go in the pot in the last half of the cooking process as it will lose its whomp if cooked too long. Oregano will become bitter with too much cooking, so it too needs to go in toward the end of the cooking time.
I normally cook up a cast iron DO or (at home) cast iron skillet of cornbread which makes this chili an awesome meal. By the way, freeze the chili and second time around it is better. I will sometimes cook up some brown rice and ladle out a bunch of this chili over the rice when I am too lazy to do corn bread.
. Don't matter though. Deuce and Little Deuce will be all over it. 
