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Byron's Dutch Oven Recipes

Dutch Oven Turkey Chili

1/2 lb. bacon; cubed (2) 5.5 oz. cans tomato paste
2 large yellow onion; diced 2 Tbs. Worcestershire sauce
3 cloves garlic; minced 2 Tbs. chili powder
1 cup chopped celery 2 tsp. paprika
2 lbs. cooked turkey; 1/2" cubed 2 tsp. cumin
(2) 28 oz. cans whole tomatoes (2) 19 oz. cans red kidney beans; drained

Fry bacon in a 12" Dutch oven using 22-24 briquettes bottom heat until crips. To oven add onion, garlic, and celery and continue to saute until vegetables are soft. Add turkey, tomatoes, tomato paste, Worcestershire sauce, chili powder, paprika, and cumin. Bring to a boil then cover and continue to cook using 8-10 briquettes bottom and 14-16 briquettes top for 25-30 minutes stirring occassionally to break up tomatoes. Add kidney beans and cook 10 minutes longer to heat thru.

Serves: 8-12

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