Monday, June 16, 2014

Chili - Andrew Buist and Jake Daigle

Vegetarian Dutch Oven Chili
Rating: *****
By Andrew and Jake

A quick and easy chili with a lot of flavour. 


  • - 2 bay leaves
  • - 1 teaspoon ground cumin
  • - 2 tablespoons dried oregano
  • - 1 tablespoon salt
  • - 2 stalks celery, chopped
  • - 3 cloves garlic, chopped
  • - 3 (28 ounce) cans whole peeled tomatoes, crushed
  • - 1/4 cup chili powder
  • - 1 tablespoon ground black pepper
  • - 1 (15 ounce) can kidney beans, drained
  • - 1 (15 ounce) can black beans
  • - 1 (15 ounce) can whole kernel corn
  • - Sour Cream
  • - Grated Cheese


1. Heat up dutch oven with around 16 coals. When hot, add onion, bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the garlic and celery (and any other veggies if you chose to add them). Keep cooking until veggies are soft.

2. Mix in tomatoes, chili powder, black pepper, beans and corn. Cover up the dutch oven and let it simmer for around 45 minutes. Serve with sour cream and/or cheese on top.


- The more coals the better, specifically while you wait for all of the chili to cook, allowing the veggies to soften easier and so the chili is warmer when served.

- For a more "meatier" version, add about 2 pounds of lean ground beef (precook before hand just in case) when adding in the tomatoes.

- Try to avoid cooking while it is raining, if it is, try to make a shelter


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