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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Recipe Notes 

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