Camping Dutch Oven Beef Chili

Ingredients

• •2 pounds beef chuck roast
• •1 teaspoon salt
• •1 teaspoon black pepper
• •2 tablespoons vegetable oil
• •1 small white onion
• •1 large red bell pepper
• •3 ribs celery
• •2 tablespoons tomato paste
• •1 tablespoon chili powder
• •2 teaspoons ground cumin
• •2 teaspoons paprika
• •1 teaspoon garlic powder
• •1 cup beef broth
• •30 ounces red kidney beans
• •15 ounces diced tomatoes
• •7 ounces diced green chiles
• •1/2 cup tortilla chips

Equipment

• • 12-inch cast iron Dutch oven
• • Tongs
• • Charcoal starter

Instructions

1. 1Preheat a 12-inch (6-quart) cast iron Dutch oven over 15 briquettes for about 5 minutes. Season beef chuck roast with salt and black pepper.
2. 2Add vegetable oil to the preheated Dutch oven and sear the beef cubes until browned.
3. 3Add onion, red bell pepper, celery, and tomato paste. Sauté for 5–7 minutes, until vegetables are soft.
4. 4Stir in chili powder, ground cumin, paprika, and garlic powder. Cook for 60–90 seconds to toast the spices.
5. 5Stir in beef broth, kidney beans, diced tomatoes, and green chiles. Place the lid on and let cook for 60 minutes.
6. 6Remove the lid and stir in finely crushed tortilla chips. Let the chili rest uncovered for 10 minutes to thicken.
7. 7Serve hot, optionally topped with shredded cheddar cheese, sour cream, and chopped fresh cilantro.