PIONEER WOMAN DUTCH OVEN RECIPES RECIPES

Steps:

• Saute the onions and garlic in a dutch oven medium-high heat  for around 2 minutes. Add the rinsed beans and chopped green chiles, then pour in the chicken broth. Add the sliced jalapenos and season with salt, pepper, and cumin. Cover, turn the heat to low and cook for 2 hours, until the beans are done. Add the 3 cups of cooked chicken halfway through the cooking time. Once the beans are done, mix the cornmeal with the milk and add it to the chili.  Cook for 10 more minutes, until thickened. Adjust the seasoning to taste, adding cayenne pepper and paprika if required. Add the desired amount of Monterey Jack cheese to the pot and stir until melted. Serve in a bowl, garnished with cilantro, sour cream and extra cheese, with rolled up warm corn tortillas on the side. Pico de gallo and guacamole also make great accompaniments, if available.

Steps:

• Preheat oven to 400 degrees.Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow onions to cook in the oven for 1 hour, stirring at least once during the cooking process so onions won’t stick and burn.Remove pot from oven and place back on stovetop over medium heat. Stir, scraping off all the brown, flavorful bits. Turn off heat and pour in wine. Turn heat back to medium. Cook wine for five minutes, allowing it to reduce. Add broths, Worcestershire Sauce and minced garlic and reduce heat to low. Simmer for 30 to 45 minutes.Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.When soup is ready, ladle into bowl or ramekin. Place crispy bread on top, and then sprinkle generously with grated cheese. Broil until cheese is melted and bubbly.Serve immediately.