This turned out to be really tasty. I’m glad I took the time to make this instead of opening up a can of chili like I normally do. Those are always so full of salt and other preservatives…it kind of looks like dog food! The flavor and texture were so good, a little smokey, a nice kick and even a little sweet. We enjoyed this over nitrate/nitrite free all beef hot dogs and these homemade buns. The leftovers would be fantastic on top of fries, tater tots, or just with some cheese melted on top. Thanks for reading, enjoy!

• 3 Tbsp Olive Oil
• 3 Cloves Garlic, chopped
• 1 Medium Yellow Onion, finely chopped
• 1 pound ground beef
• 1 tsp Dried Oregano (I used Mexican oregano)
• 4 Tbsp Ancho Chili Powder (I used 2 TBSP Ancho, 2 TBSP Chili powder)
• 1 tsp Cumin Powder
• 1 can red kidney beans, rinsed and drained well
• 1 – 14 ounce can diced tomatoes
• 1 cup water
• Sea Salt
• Shredded Cheese
• Chopped Cilantro
• Sour Cream, optional

Directions –

Preheat oven to 350 degrees.

Heat the cast iron pot over a moderate heat. Add the oil, garlic, and onion and cook until golden, stirring occasionally, about 8 minutes.

Turn the heat on high, mix in the ground beef, oregano, chili powder, cumin, and stir until the beef mixture is deep red in color and the meat is no longer pink.

Add the beans, diced tomatoes, and water into the beef mixture. Bring it to a boil, switch off the heat and cover with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 1 ½ hours and season with sea salt. Serve the chili with cheese, cilantro, and sour cream, if desired.