Campfire Chili in a Dutch Oven Recipe
Ingredients
- 1 pound cannellini beans, soaked in water for at least 4 hours
- 2 tablespoons vegetable oil
- 3 pounds pork shoulder (see note) cut into 1- to 2-inch chunks.
- 1 pound raw hot Italian or chorizo sausage, removed from casing (see note)
- 1 large onion, finely chopped
- 1 jalapeño chili, finely chopped
- 3 tablespoons chili powder (see note)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 cup finely minced cilantro
- 1 (28-ounce) can crushed tomatoes
- Kosher salt and freshly ground black pepper
- 1/2 cup finely sliced scallions
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