Cozy up with this classic chili made in our 4-quart Dutch oven. Cooking with acidic foods like tomatoes is no trouble for our cast iron pots, thanks to the gorgeous enamel finish that protects the material from rust. Find soup season's perfect companion in our shop starting at just $129.99 until 12/31. Classic Chili 2 tablespoons olive oil 1 small onion, diced 1 lb ground beef or turkey 2 tablespoons chili powder 2 tablespoons cumin 2 tablespoons sugar 1 tablespoon garlic powder 1.5 teaspoons salt 1/2 teaspoon ground black pepper 1.5 cups bone broth 1 (16-oz) can crushed tomatoes 1 (16-oz) can red kidney beans 1 (16-oz) can corn 1/2 cup green bell pepper (diced) Sour cream (for serving) Fresh parsley (for serving) Lime wedges (for serving) Recipe Instructions Heat olive oil in a Staub Cocotte over medium heat. Add the chopped onion and sauté for 4 minutes, stirring occasionally. Add the ground beef and cook thoroughly, breaking it apart until browned. Stir in the chili powder, cumin, sugar, garlic powder, salt, and ground black pepper. Add the bone broth, crushed tomatoes, kidney beans, corn, and green bell pepper. Mix well. Bring the mixture to a boil, then reduce the heat to low and cook for 25 minutes. Serve with sour cream, fresh parsley, and lime wedges.
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