1 large stalk of celery, trimmed, chopped 1 large garlic clove, minced 1 1/2 pounds ground beef or ground turkey 2 (14 1/2-ounce) cans whole tomatoes with juice 2 (15-ounce) cans kidney beans ...

HOW TO MAKE DUTCH OVEN CHILI: I wiped the inside of my dutch oven with a smidge of olive oil, I am paranoid about burning or having to scrub the pan hard. Preheat your oven to 275 degrees.

For making great game-day chili, it’s a tie between the Dutch oven and the multi-cooker in slow-cook mode. Each requires some tweaking in the cooking methods to turn out a great chili, though.

1 can (15 ounces) dark red kidney beans, drained and rinsed 1 can (15 ounces) pinto beans, drained and rinsed 3 tablespoons chili powder 2 teaspoons ground cumin 1 / 4 cup brown sugar 1 / 2 ...

In a Dutch oven or large stock pot, heat the canola oil over medium-high until it shimmers. Add the onions and reduce heat to medium; cook for 5 minutes, then add the bell, poblano and jalapeno ...

For the chili: 4-5 leftover dutch oven chicken pieces, 1 medium onion, chopped. 1 small zucchini, chopped. 2 cans diced tomatoes (28oz can size) 4 cans beans, your choice (15. 5 oz cans) 2 tsp ...

Chili con carne has been sold in San Antonio’s plazas since 1813, and first started attracting outside notice in 1877, a few years before San Antonio was linked to the rest of America via railroads.

One of America’s favorite comfort foods and the official state dish of Texas since 1977, the precise origins of chile con carne (chiles with meat) are not quite clear.

To find out, we cooked batches of chili using a Dutch oven, slow cooker, and multi-cooker in its slow-cook and pressure-cook modes. To appeal to a variety of tastes, we opted for a classic beef ...