Dutch Oven Chili

2 lbs. Ground Beef
1/2 lb. Bacon (cubed)
2 5.5 oz. cans Tomato Paste
2 large Yellow Onions (diced)
2 Tbs. Worcestershire sauce
3 cloves Garlic; (minced)
2 Tbs. Chili Powder
1 cup chopped celery (optional)
2 tsp. Paprika
2 tsp. Cumin
2 28 oz. cans Whole Tomatoes
2 16 oz. cans Red Kidney Beans (drained)


Fry bacon in a 12" Dutch oven using 22-24 briquettes bottom heat until crips. Add beef and brown, remove and drain. Set Aside.

To oven add onion, garlic, and celery and continue to saute until vegetables are soft.

Add beef, 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 10-15 minutes longer to heat thru.

Serves: 8-12

Alternative method: Omit bacon and use Olive Oil instead.

Note: Easily adapted to stove top.
Ground turkey or venison can be used as well.