This recipe is an adaptation of a ground beef recipe using a Dutch oven (or skillet) to combine other ingredients with the ground beef. I’ve been looking for a dip-like recipe or a softer chili recipe, and I thought this might be worth a try.
It turned out to be relatively easy, strong on flavour and a definite keeper in one pot, even doable on a free night during the week.
This is one of my favourite dishes, compliments of a cooking course through the local public school board. I have rated it “mild” for spice. Note too that there are variations (one for a thicker sauce and one to use bone-in) shown in Tips which change the instructions where indicated.
I have rated it moderate for the level of difficulty, but that is a bit misleading. The individual steps are not particularly difficult, nor is the sequencing, but there are a significant number of detailed steps (including sous-chef preparations) and it takes a long time to prep and cook; it is definitely not a quick weeknight meal, more of a weekend effort.
