Cast Iron Chili

You can make it ahead of time, and finish it when you need it.


  • 1 to 1 1/2 lb.ground meat.
  • 1 onion
  • 1 can red beans
  • 1 can black beans
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  • 2 hot peppers ( your choice of what kind)
  • 1 can tomato soup condensed
  • 1 cup spicy V-8 juice
  • 1 quarter cup Parmesan cheese
  • 1 tea spoon soy sauce
  • 1 clove garlic
  • sea salt and black pepper to taste


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 Dee from Mooresville, Indiana

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October 22, 20090 found this helpful
Top Comment

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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