Skip Navigation
Servant Leaders Blossom Here

The Cooking Corner

Featured Recipe

Upside Down Oven Chili

 · Gluten free · Serves 8 · Make a delish chili that everyone will love. This recipe is easy & delicious.  After a quick sauté, you can throw everything in the Dutch oven and let it cook for about 1 ½ hours in oven on 350. Serve this chili over white or brown rice, cauliflower rice, quinoa, or over veggies, sautéed onions or red/green peppers an easy & quick dinner. Want leftovers just double the recipe, it tastes better the next day anyway. Enjoy!

INGREDIENTS
¼ cup olive oil
1 large chopped, yellow onion
1 large  chopped, green pepper,
2 finely chopped jalapenos
4 minced garlic
1 28-oz can diced tomatoes with green chilis
1-quart beef broth
1 cup sriracha barbecue sauce
⅓ cup chili powder
2 tbsp ground cumin
1 tbsp brown sugar
1 tsp cayenne pepper
3 lbs. ground beef, formed into a large patty
2 15-oz can of dark red kidney beans, drained                
8-ounce bag of shredded cheese
Sour cream
Corn chips
 
INSTRUCTIONS
In a large Dutch oven or oven safe pot, sauté in oil, onion, green pepper, jalapenos & garlic for 10 minutes.  Add canned tomatoes, beef broth, BBQ sauce and seasonings. Give it a good stir.  Season the ground  beef patty with salt & pepper. Place a perforated cooking grid on top of the Dutch oven, place the ground beef patty on the grid. Cook for 60 minutes. Remove the grid with the meat to a sheet pan. Add the beans & a bit more water if needed to the Dutch oven. Break the meat up & place it in the Dutch oven.  Cook for another 30 minutes until everything is well blended & slightly thickened. Enjoy a big bowl of chili, cheese, sour cream, crushed corn chips and a little guacamole is a new favorite on top too.  Enjoy!