You can make it ahead of time, and finish it when you need it.
Chop up onion and cook with meat. Drain grease. Take cast iron kettle and add beans (rinsed off) chopped peppers and garlic. Add the rest of the ingredients. Mix up with wooden spoon then add the drained meat. Cover with cast iron lid. Place in oven 340 degrees F for no less than 3 hours.
The good thing about this chili is that you can make it up the night before and put it in the oven the next morning and have it ready for lunch or dinner.
|Servings:||4 to 6|
|Time:||30 give or take Minutes Preparation Time|
3+ Hours Cooking Time
Source: I came up with this myself.
By Madwitch58 from Mooresville, Indiana
I've heard that tomatoes and cast iron pans don't mix because of the acid in tomatoes. It supposedly dissolves the protective oil coating that protects the pan's metal. Maybe if your pan's coating is thick enough a single tomato recipe wouldn't bother it? Anybody else have ideas?
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