(courtesy of Crystal Parrish, founder, Northern Sierra Dutch Oven Group. Serves 6 to 8)
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2 pounds ground Italian sausage, mild
2 pounds ground beef
2, 10-ounce cans Rotel tomatoes, mild
2, 15-ounce cans red kidney beans, undrained
2, 15-ounce cans black beans, undrained
2 bell peppers (red, yellow, and/or orange), diced*
1, 10-ounce bag frozen corn
2, 6-ounce cans tomato paste
1 tablespoon each chili powder, cumin, oregano, garlic salt, pepper
*Optional: To add extra punch, add 1 jalapeño pepper, diced
Preheat sealed, 12-inch Dutch oven with 10 to 12 coals on bottom and 14 to 16 on lid, for 15 minutes. Carefully remove lid, keeping coals on top. Brown sausage and ground beef together. Add Rotel tomatoes, tomato paste, beans (including liquid), peppers, and corn. Flavor with seasonings to taste. Cover with lid. Let simmer over full bed of coals on bottom, keeping 14 to 16 coals on top, for 30 to 45 minutes.
