CHILI RECIPE DUTCH OVEN RECIPES

Steps:

• Build a campfire and allow the fire to burn until it has accumulated a bed of coals.
• Cook and stir the sausage, onion, and garlic in a 12-inch cast iron Dutch oven with lid, raised over the coals to medium-high heat, until the sausage is no longer pink and the onion is tender. Stir in the red bell pepper, green bell pepper, and hash brown potatoes until evenly mixed. Cook, stirring occasionally, until the hash browns are hot and the peppers are tender, about 15 minutes.
• Pour the beaten eggs evenly over the top of the potatoes, allowing them to sink into the potatoes. Cover the Dutch oven, and place 6 to 9 coals underneath, and 12 to 18 on top. Allow to bake until the eggs are firm, about 40 minutes. Sprinkle with Cheddar cheese, cover, and continue cooking until the cheese has melted, about 5 minutes.

Steps:

• Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
• Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
• Add onions and sauté for 3-5 minutes, until softened.
• Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
• Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
• Put top back on Dutch oven and set to SLOW COOK for 6 hours.
• Flip roast at 3 hours.
• When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.