Aunt Dutchs Chili Recipes

Steps:

• Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
• Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.

Steps:

• 1. Heat oil over medium-low heat in large pot. Add the onions, garlic, and bell peppers and sauté until the onion is softened, about 5 minutes.
• 2. Stir in the tomatoes, paste, and seasonings. Bring to boil and reduce heat and simmer for 30 minutes.
• 3. Mix the flour with the water and add to above mixture. Stir in the beans and meat and simmer for 30 more minutes.