How to Make Chili in a Six-Quart Dutch Oven

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Making chili in a six-quart dutch oven requires a very special technique and just the right recipe. Make chili in a six-quart dutch oven with help from an executive chef in this free video clip.

Part of the Video Series: Chili Recipes
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Video Transcript

Hello, I'm Chef Jennifer Booker, the owner and executive chef of Your Resident Gourmet. And today, I'm going to show you how to make chili in a six quart Dutch oven. What you'll need, is your choice of tomatoes, diced, tomato sauce, or crushed tomatoes. You can use black beans or kidney beans, or chick peas, pinto beans. The spices you'll need are, paprika, cumin, salt, black pepper, garlic powder and chili powder. If using dried beans, you can use black beans, chick peas, kidney beans, or pinto beans. Simply soak them in water the night before. You will also need diced onion, and diced green bell pepper. The first thing you'll do, is heat your pan and add a little bit of olive oil. We'll add some onion, then you'll add some of your diced green bell pepper, we'll stir that in. Next, we'll add some of our beans. Let's start with black beans, some kidney beans, chick peas, and a few pinto beans. Next, we'll add some tomatoes, I'm going to use some of the diced tomatoes, and a little bit of our tomato sauce. Let's stir that altogether. And finally, we'll add our spices, I'm going to use a mixture of all we have. A little paprika, some cumin, salt, black pepper, garlic powder, and of course, chili powder. And then, we'll let it simmer for about 30 to 35 minutes. This is what your finished product should look like. I'm Chef Jennifer Booker, Your Resident Gourmet, and this is how you make chili in a six quart Dutch oven.

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