Dutch Oven 4-Meat Chili

Dutch Oven 4-Meat Chili

2 Tbsp Olive Oil

2 Lg Onions, Diced

4 Bell Peppers, Diced

2 Tbsp Diced Jalapenos (Fresh or Pickled)

1 Tsp Salt

2 Lbs Chicken

2 Lbs Hot Italian Sausage

2 Lbs Ground Turkey

2 Lbs Ground Beef

56 Ounces (2 Large Cans) Diced Tomatoes

58 Ounces (2 Large Cans) Black Beans, Drained

1 Tsp Thyme

1 Tsp Black Pepper

¼ Cup Chili Powder

Fry the vegetables with olive oil and salt until limp and cooked.  As always, cast iron works best, but any frying pan will do.

Cook each meat separately in a frying pan.

• Chicken: Fry breasts whole in a hot frying pan with a little oil, salt, and pepper; cool, and then dice into ½ x ½ x 2” strips.
• Sausage: Start with cold sausage to make removal of the casing easier.  Slice the sausage lengthwise just enough to cut the skin.  Peel back the casing and fry the sausage as you would ground beef.  At first, the sausage is thick and sticky, so I’ve found it best to use a potato masher (the wire kind) to break up the sausage as it cooks.  Eventually, the consistency should be like that of ground beef.
• Ground Beef: Fry normally and drain the fat.
• Ground Turkey: Fry normally and drain the fat.

In a large Dutch oven or soup pot, add all the cooked ingredients together and then add the remainder of the ingredients.  Bring the mixture to a simmering boil and cook for a half hour, periodically stirring.  After 20 minutes, begin taste testing the chili to determine if you need to add more chili powder, salt, pepper, or any other seasonings to taste.

Serve hot with cheddar cheese, rice, and/or diced scallions as toppings.  Enjoy.

- Jeremy -