Foolproof Chili

12″ Dutch Oven

2 lbs. ground Italian sausage, mild
2 lbs. ground beef
2 (10 oz.) cans Rotel tomatoes, mild
2 (15 oz.) cans red kidney beans, undrained
2 (15 oz.) cans black beans, undrained
2 bell peppers
1 (10 oz.) bag frozen corn
2 (6 oz.) cans tomato paste
1 T. each chili powder, cumin, oregano, garlic salt, pepper

Preheat oven with 10 to 12 coals on bottom, 14 t0 16 on top. Brown sausage and ground beef together. Add Rotel tomatoes, tomato paste, beans (including liquid), peppers and corn. Flavor with seasonings to taste. Let simmer over full bed of coals (12 to 15), keeping 14 to 16 coals on top, for 30 to 45 minutes.

Funeral Potatoes

10″ and 12″ Dutch Ovens

Check out the YouTube video on how to make it.

1 lb. bacon
8 T. butter
1 onion, diced
3 T. flour
1 cup milk
2 cups chicken stock
Salt and pepper, to taste
1 sm. can green chiles, mild
1 cup shredded cheddar cheese
1 cup parmesan cheese
2 lb. frozen hash browns, defrosted
1 cup sour cream or plain Greek yogurt
Corn flakes
Chives or green onions

Pre-heat both Dutch ovens ¬†with 8 to 10 coals on the bottom and 16 to 18 coals on top. Once the 10″ oven is hot, crisp bacon and remove to a plate. Once cool enough to handle, crunch up bacon into bits. In the 12″ Dutch oven, melt three tablespoons of butter with the bacon grease. Saut√© onion until soft. Sprinkle in flour and cook for one minute. Whisk in milk and chicken stock. Bring to a boil and let simmer to thicken for about five minutes. Season with salt and pepper. Remove from heat and stir in cheeses.

Add hash browns to cheese sauce. Then add sour cream. Mix in chiles and the bacon. Sprinkle more cheese on top.

In the 10″ oven, melt remaining butter. Crunch up about 2 cups of corn flakes and mix with the melted butter. Spread over the potato mixture in the 12″ Dutch oven.

Return lid to 12″ Dutch oven and bake for 45 minutes. Remember to turn the oven and lid one-quarter turn in opposite directions every 15 minutes to avoid hot spots. Add coals as needed to maintain temperature.

Garnish with chives or green onions.

This recipe was adapted by one provided by Raven Angeles of Bishop, Calif.