DUTCH OVEN RECIPES

Dutch Oven Breakfast Sausage Souffle



Dutch Oven Breakfast Sausage Souffle 

Prep Time: 20 mins
Cook Time: 40–45 mins
Servings: 6–8

Meta Description:
Start your morning with a hearty Dutch Oven Breakfast Sausage Soufflé. Fluffy eggs, savory sausage, cheese, and vegetables baked to golden perfection—perfect for brunch or family gatherings.

What Makes This Breakfast Soufflé Special

This Dutch Oven Breakfast Sausage Soufflé is a light, fluffy, and savory dish perfect for brunch or a weekend breakfast. Cooking in a Dutch oven ensures even heat distribution and creates a golden, tender crust while keeping the center moist and flavorful.

Ingredients

  • 1 lb (450 g) breakfast sausage, cooked and crumbled

  • 8 large eggs

  • 1 cup whole milk

  • 1 cup shredded cheddar cheese

  • 1/2 cup grated Parmesan cheese

  • 1 small onion, finely chopped

  • 1 red bell pepper, diced

  • 1 cup fresh spinach, chopped

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon paprika (optional)

  • 2 tablespoons butter, for greasing the Dutch oven

Instructions

Step 1: Preheat and Prepare Dutch Oven

  1. Preheat your oven to 375°F (190°C).

  2. Grease the Dutch oven thoroughly with butter to prevent sticking.

Step 2: Cook Sausage and Vegetables

  1. In a skillet over medium heat, cook the breakfast sausage until browned. Drain excess fat.

  2. Sauté onion, bell pepper, and spinach until softened, about 3–4 minutes.

Step 3: Mix the Soufflé

  1. In a large bowl, whisk together eggs, milk, salt, pepper, and paprika.

  2. Stir in cooked sausage, sautéed vegetables, cheddar, and Parmesan cheese until well combined.

Step 4: Bake

  1. Pour the mixture into the prepared Dutch oven.

  2. Cover and bake for 35–40 minutes or until the soufflé is puffed and golden brown, and a knife inserted in the center comes out clean.

Step 5: Serve

  1. Allow to cool for 5 minutes before slicing.

  2. Serve warm, garnished with fresh herbs like parsley or chives if desired.

Tips for a Perfect Dutch Oven Soufflé

  • Room temperature eggs: Let eggs sit at room temperature before mixing for better puffiness.

  • Avoid overfilling: Fill the Dutch oven no more than 2/3 full to allow the soufflé to rise properly.

  • Cheese selection: Use sharp cheddar for flavor; Parmesan adds a nutty, savory note.

  • Add-ins: Mushrooms, zucchini, or fresh herbs are excellent additions.

Serving Suggestions

OTHER RECIPES


A nice Dutch oven recipe to try ! 

Dutch Oven INGREDIENTS
  • 12-15 slices bread; cubed
  • 3/4 cup milk
  • 6 Tbs. butter; melted
  • 1 tsp. dry mustard
  • 1 lb. shredded Cheddar cheese
  • salt and pepper to taste
  • 18 eggs
  • 1 lb. cooked sausage
Dutch Oven INSTRUCTIONS 

Add bread cubes to a well greased 12" Dutch oven. 

Drizzle butter over bread then sprinkle cheese over the top. 

Whisk together eggs, milk, and mustard. 

Season with salt and pepper. 

Pour eggs over bread and cheese. 

Sprinkle sausage over the top. 

Cover and bake using 6-8 briquettes bottom and 12-14 briquettes top for 30-45 minutes until eggs are set.
The Dutch oven recipe of sausage souffle is ready to serve...nice ! 




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Easy Dutch Oven Sloppy Joes


Easy Dutch Oven Sloppy Joes

Prep Time: 15 mins
Cook Time: 25 mins
Servings: 6

Meta Description:
Make dinner simple and delicious with this easy Dutch Oven Sloppy Joes recipe. Juicy ground beef in a tangy tomato sauce served on soft buns—perfect for family meals or weeknight cooking.

What Are Sloppy Joes?

Sloppy Joes are a classic American comfort food, made from ground beef cooked in a tangy, savory tomato-based sauce and served on soft hamburger buns. Cooking them in a Dutch oven makes preparation easy, ensures even cooking, and lets flavors meld beautifully.

Ingredients

  • 1.5 lbs (700 g) ground beef

  • 1 medium onion, finely chopped

  • 1 green bell pepper, diced

  • 3 cloves garlic, minced

  • 1 cup ketchup

  • 2 tablespoons tomato paste

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon brown sugar

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder (optional)

  • Salt and pepper, to taste

  • 6 hamburger buns

  • Optional toppings: pickles, shredded cheese, coleslaw

Instructions

Step 1: Brown the Beef

  1. Preheat your Dutch oven over medium heat.

  2. Add ground beef and cook until browned, breaking it apart with a spoon.

  3. Remove excess fat if necessary.

Step 2: Sauté Vegetables

  1. Add onions, bell pepper, and garlic to the Dutch oven.

  2. Cook until softened and fragrant, about 3–4 minutes.

Step 3: Make the Sauce

  1. Stir in ketchup, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, and chili powder.

  2. Simmer on low heat for 10–15 minutes, stirring occasionally, until the sauce thickens.

Step 4: Serve

  1. Spoon the sloppy joe mixture onto hamburger buns.

  2. Add optional toppings like pickles, shredded cheese, or coleslaw.

  3. Serve hot for a crowd-pleasing meal.

Tips for the Best Sloppy Joes

  • Dutch oven advantage: Even heat ensures meat cooks perfectly and sauce thickens beautifully.

  • Sweet and tang balance: Adjust sugar or vinegar to suit your taste.

  • Make ahead: Sloppy Joe mixture can be made in advance and reheated—flavors improve over time.

  • Variations: Use ground turkey or chicken for a lighter version.

Why This Recipe Works

This Easy Dutch Oven Sloppy Joes recipe is perfect for weeknight dinners or casual gatherings. It’s:

  • Quick and simple: Ready in under 40 minutes

  • Family-friendly: Loved by kids and adults alike

  • Versatile: Can be made ahead or customized with toppings

Serving Suggestions:

  • Serve with fries, chips, or a simple green salad.

  • Pair with a cold soda, iced tea, or a craft beer for a complete meal.

OTHER RECIPES


Ingredients
  • 2 pounds ground turkey or beef
  • ½ cup chopped onion
  • 2 celery ribs with leaves, chopped
  • ¼ cup chopped green pepper
  • 1-2/3 cups canned crushed tomatoes
  • ¼ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak sauce
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground mustard
  • ¼ teaspoon paprika
  • 8 to 10 hamburger buns, split
Instructions

In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain.
Stir in the next nine ingredients. 
Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. 
Spoon about ½ cup meat mixture onto each bun. Enjoy !

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Slow-Cooked Dutch Oven Beef Stew


Slow-Cooked Dutch Oven Beef Stew

Prep Time: 30 mins
Cook Time: 2.5–3 hours
Servings: 6

Meta Description:
Warm up with this slow-cooked Dutch oven beef stew. Tender beef, hearty vegetables, and rich, savory broth make it a perfect comfort meal for any occasion.

What Makes Dutch Oven Beef Stew Special?

A Dutch oven is ideal for slow-cooked dishes because it distributes heat evenly and locks in moisture, making beef tender and flavorful. This classic stew combines rich beef, root vegetables, and herbs for a hearty, comforting dish that’s perfect for family dinners or meal prep.

Ingredients

  • 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes

  • Salt and pepper to taste

  • 1/4 cup all-purpose flour

  • 3 tablespoons olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 4 carrots, sliced

  • 3 celery stalks, sliced

  • 3 medium potatoes, peeled and cubed

  • 2 cups beef broth

  • 1 cup red wine (optional, can replace with extra broth)

  • 2 tablespoons tomato paste

  • 1 teaspoon dried thyme

  • 2 bay leaves

  • 1 teaspoon smoked paprika (optional)

  • 1 cup frozen peas (added at the end)

  • Fresh parsley, chopped for garnish

Instructions

Step 1: Prepare the Beef

  1. Season beef cubes with salt and pepper.

  2. Dredge lightly in flour, shaking off excess.

Step 2: Brown the Meat

  1. Heat olive oil in a Dutch oven over medium-high heat.

  2. Brown beef in batches, ensuring not to overcrowd the pan.

  3. Remove browned beef and set aside.

Step 3: Sauté Aromatics

  1. Add onion, garlic, carrots, and celery to the Dutch oven.

  2. Cook until onions are translucent and vegetables slightly softened (5–7 minutes).

Step 4: Build the Stew

  1. Stir in tomato paste, cooking for 1–2 minutes to remove raw taste.

  2. Deglaze with red wine or a bit of beef broth, scraping up browned bits from the bottom.

  3. Return beef to the pot, add remaining broth, thyme, bay leaves, and paprika.

  4. Bring to a gentle simmer.

Step 5: Slow Cook

  1. Cover the Dutch oven and cook on low heat for 2–2.5 hours, or until beef is fork-tender.

  2. Add potatoes halfway through cooking.

Step 6: Finish the Stew

  1. Stir in frozen peas and cook for another 5–10 minutes.

  2. Adjust seasoning with salt and pepper.

  3. Garnish with fresh parsley before serving.

Tips for Perfect Dutch Oven Beef Stew

  • Brown the beef well: This creates a rich, deep flavor in the stew.

  • Don’t rush the cooking: Low and slow ensures the meat becomes tender and the flavors meld.

  • Vegetable timing: Add softer vegetables later to prevent overcooking.

  • Thicken if needed: Mix 1 tablespoon flour or cornstarch with cold water and stir in at the end for a thicker stew.

Serving Suggestions:

  • Serve with crusty bread or over creamy mashed potatoes.

  • Pair with a robust red wine for a cozy, restaurant-quality meal at home.

OTHER RECIPES


INGREDIENTS

BOUQUET GARNI
STEW
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 ounces pancetta, or bacon, cut into 1/2-inch pieces
  • 3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 medium yellow or red onions, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 pounds carrots, sliced into 1-inch rounds
  • 2 tablespoons tomato paste
  • 1 pound button mushrooms, halved if small, quartered if large
  • 1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
  • 1/2 cup chopped fresh parsley
  • Freshly grated zest of 1 tangerine, or orange

PREPARATION
 Preheat oven to 250°F.
To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.

Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. 

Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. 
Transfer the mixture to the bowl with the beef.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. 

Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. 
Transfer to a small bowl; set aside.
Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.

Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. 
Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss.
 During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. 

Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving. Enjoy it !

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Osso Buco




Osso Buco RECIPES

Classic & Modern Variations

Prep Time: 20–30 mins
Cook Time: 2–3 hours
Servings: 4

Meta Description:
Discover the best Osso Buco recipes, from classic Milanese braised veal shanks to creative modern twists. Learn tips for tender meat, rich sauces, and perfect gremolata for a truly authentic Italian experience.

What is Osso Buco?

Osso Buco, meaning “bone with a hole” in Italian, is a traditional Milanese dish featuring braised veal shanks cooked slowly in a flavorful mix of wine, broth, and aromatics. The marrow in the bone adds richness, while a finishing gremolata of lemon, garlic, and parsley brightens the dish.

It’s a comforting, hearty meal perfect for weekends, holidays, or any occasion that calls for slow-cooked excellence.

Classic Osso Buco Recipe

Ingredients

  • 4 veal shanks, about 1.5 inches thick

  • Salt and pepper to taste

  • 1/4 cup all-purpose flour, for dredging

  • 3 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 cloves garlic, minced

  • 1 cup dry white wine

  • 2 cups beef or veal stock

  • 1 can (14 oz) diced tomatoes

  • 2 teaspoons fresh thyme

  • 2 bay leaves

  • For Gremolata:

    • 2 tablespoons chopped parsley

    • Zest of 1 lemon

    • 1 clove garlic, minced

Instructions

  1. Prepare the Shanks: Pat dry, season with salt and pepper, and dredge in flour.

  2. Brown the Meat: Heat olive oil in a large Dutch oven over medium-high heat. Brown shanks on all sides. Remove and set aside.

  3. Cook the Vegetables: In the same pot, sauté onion, carrot, celery, and garlic until softened.

  4. Deglaze: Pour in white wine, scraping up any browned bits. Simmer until reduced by half.

  5. Braise the Meat: Return shanks to the pot. Add stock, diced tomatoes, thyme, and bay leaves. Bring to a simmer. Cover and cook 2–2.5 hours, or until meat is tender and falling off the bone.

  6. Prepare Gremolata: Combine parsley, lemon zest, and garlic. Sprinkle over the finished dish before serving.

Serve with: Risotto alla Milanese, creamy polenta, or buttered pasta.

Modern Variations

1. Osso Buco with Mushrooms & Marsala

  • Add sautéed mushrooms and a splash of Marsala wine for a richer, earthy flavor.

2. Slow Cooker Osso Buco

  • Brown the shanks on the stove, then transfer to a slow cooker with the braising liquid. Cook on low 6–8 hours. Perfect for hands-off cooking.

3. Osso Buco with Citrus Gremolata

  • Add orange zest to the traditional gremolata for a sweet, bright twist that cuts through the richness.

4. Osso Buco with White Beans

  • Include cooked cannellini beans in the final 30 minutes for a hearty, rustic Italian meal.

Tips for Perfect Osso Buco

  • Choose the right cut: Veal shanks are traditional, but beef or pork shanks work well for budget-friendly alternatives.

  • Slow and low: Braising at a gentle simmer ensures tender, flavorful meat.

  • Don’t skip gremolata: The citrus-herb topping balances the richness of the sauce.

  • Make ahead: Osso Buco often tastes even better the next day as flavors meld.

Why Osso Buco is a Must-Try

With its meltingly tender meat, rich sauce, and bright gremolata, Osso Buco is the perfect dish for special occasions or a cozy dinner. Its versatility allows for endless variations, making it a timeless favorite in Italian cuisine.

OTHER RECIPES


Ingredients
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • Cheesecloth
  • Kitchen twine, for bouquet garni and tying the veal shanks
  • 3 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour, for dredging
  • 1/2 cup vegetable oil
  • 1 small onion, diced into 1/2-inch cubes
  • 1 small carrot, diced into 1/2-inch cubes
  • 1 stalk celery, diced into 1/2 inch cubes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 tablespoon lemon zest
Directions
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess moisture. 
Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. 
Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. 
Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. 

Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. 
Saute until soft and translucent, about 8 minutes. 
Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. 

Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. 
Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. 
The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. 
Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
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West African Yassa Chicken Dutch Oven Recipe


West African Yassa Chicken Dutch Oven Recipe

Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Servings: 4–6

Meta Description:
Experience the tangy, savory flavors of West Africa with this Dutch Oven Yassa Chicken recipe. Marinated in lemon, onions, and mustard, it’s slow-cooked to perfection—an authentic taste of Senegalese cuisine.

What is Yassa Chicken?

Yassa Chicken is a classic Senegalese dish, celebrated across West Africa for its vibrant flavors. The key components are marinated chicken, caramelized onions, mustard, and lemon juice, which together create a perfect balance of tangy, spicy, and savory notes. Cooking it in a Dutch oven ensures the chicken remains juicy while the sauce develops deep, rich flavors.

Ingredients

For the Marinade:

For the Sauce:

  • 3 large onions, thinly sliced

  • 1-2 hot chili peppers (optional), chopped

  • 1/4 cup chicken stock or water

  • 2 tablespoons vegetable oil

  • Salt and black pepper to taste

  • 1 tablespoon sugar (optional, to balance acidity)

To Serve:

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine lemon juice, Dijon mustard, garlic, paprika, cayenne, salt, pepper, and oil.

  2. Add chicken pieces and coat thoroughly with the marinade.

  3. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor penetration.

Step 2: Brown the Chicken

  1. Preheat your Dutch oven over medium heat.

  2. Add a tablespoon of oil and brown chicken on all sides (about 5–7 minutes per side).

  3. Remove chicken and set aside.

Step 3: Caramelize the Onions

  1. In the same Dutch oven, add the remaining oil and sliced onions.

  2. Cook slowly over medium-low heat until soft and golden brown (about 15–20 minutes).

  3. Add chili peppers if using.

Step 4: Build the Sauce

  1. Return the chicken to the Dutch oven, nestling it into the onions.

  2. Add chicken stock or water to keep the chicken moist.

  3. Reduce heat, cover, and simmer for 40–50 minutes, stirring occasionally.

Step 5: Finish and Serve

  1. Adjust seasoning with salt, pepper, and sugar if needed.

  2. Serve hot over steamed rice, couscous, or traditional fufu.

  3. Garnish with chopped parsley or additional lemon wedges for extra zing.

Tips for Perfect Yassa Chicken

  • Marinate longer: Overnight marination intensifies the flavor.

  • Caramelize slowly: Don’t rush the onions—they form the sauce’s backbone.

  • Chicken choice: Thighs and drumsticks are preferred for juiciness; breast can dry out.

  • Adjust heat: Use Scotch bonnet or habanero for authentic West African spice.

Why Cook Yassa in a Dutch Oven?

The Dutch oven creates an even heat environment that allows the chicken to cook gently while the sauce thickens. This method locks in juices and develops complex, rich flavors without constant stirring or supervision.

Conclusion:

This West African Yassa Chicken Dutch Oven recipe is perfect for family dinners, cultural exploration, or impressing guests with bold, authentic flavors. Tangy, spicy, and aromatic, it’s a dish that tells a story with every bite.

OTHER RECIPES


DUTCH OVEN RECIPE INGREDIENTS
  • 4 large onions, thinly sliced
  • 1/2 cup freshly squeezed lime juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 (3.5 pound) chicken, cut into 8 pieces (I usually use 3.5lbs of b/s breast)
  • 3 tablespoons olive oil
  • 1 medium carrot, chopped
  • 1 medium stalk celery, chopped
  • 4 cloves garlic, minced
  • 1 fresh hot chili pepper (such as jalapeo), seeded & minced (I omit for the kids)
  • 1/2 cup chicken broth, homemade or canned
  • hot cooked rice or couscous
DUTCH OVEN RECIPE INSTRUCTIONS
 I
n large bowl, combine onions, lime juice, salt & pepper. 
Add chicken & toss to coat well. 
Cover & refrigerate for 3-6 hours. 
Remove chicken from marinade & pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid and solids.

Heat oil in 5-quart Dutch oven. Cook chicken in batches over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to plate & set aside.

Add reserved marinated onions, celery, garlic & chili pepper to Dutch oven; cook over medium-high heat, stirring often, until onions have softened, about 8 minutes. 

Stir in chicken broth & reserved marinade liquid; bring to boil. 
Return chicken to Dutch oven; reduce heat to medium-low and simmer, covered, until chicken shows no sign of pink at the bone when cut with tip of sharp knife, 35 to 40 minutes. 

Serve over hot cooked rice or couscous. Enjoy the Dutch oven recipe !

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White Bean Chili Dutch Oven Recipe





White Bean Chili Dutch Oven Recipe

Serves: 6–8
Cook Time: 1 hour (longer simmer for deeper flavor)
Style: Creamy, savory, slightly smoky, comforting

Ingredients

Protein Options

Choose one of the following:

  • 2 lbs boneless skinless chicken thighs, whole (best flavor & tenderness)

  • OR 2 lbs chicken breast, whole

  • OR 1 ½ lbs ground chicken or turkey

  • OR skip for vegetarian, add 1 extra can of beans + 1 cup corn

White Beans & Base

Vegetables

  • 1 large yellow onion, diced

  • 1–2 jalapeños, diced (remove seeds for mild)

  • 1 green bell pepper, diced

  • 3–4 cloves garlic, minced

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1 cup diced mild green chiles (canned, undrained)

Broth & Liquid

  • 4 cups chicken broth (or vegetable broth)

  • 1 tablespoon lime juice (added at the end)

Spices (KEY to a great white chili)

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked paprika

  • ½ teaspoon chili powder (optional; keeps it “white” but adds depth)

  • ¼ teaspoon cayenne pepper (adjust to taste)

  • ½ teaspoon ground white pepper (optional but classic)

Creamy Finishing Options

Use one OR combine:

  • 4 oz cream cheese, softened

  • ½ cup heavy cream

  • ¾ cup sour cream

  • 1 cup whole milk

  • OR 1 mashed can of beans (for dairy-free creaminess)

Toppings (all optional)

🥘 Instructions (Dutch Oven Method – LONG & DETAILED)

1. Heat the Dutch Oven

Place a heavy Dutch oven over medium-high heat.
Add 2 tablespoons oil.

2. Brown the Chicken (or Ground Meat)

For whole chicken thighs/breasts:

  1. Pat chicken dry, season lightly with salt & pepper.

  2. Brown both sides 3–4 minutes per side.

  3. Remove and set aside.

For ground chicken/turkey:

  1. Add to pot and brown until no longer pink.

  2. Remove and set aside.

Why this matters:
Browning creates fond on the bottom of the pot—this becomes the deep flavor base of the chili.

3. Sauté Vegetables

In the same pot:

  1. Add onions and bell pepper. Cook 5 minutes until softened.

  2. Add jalapeño and cook 1 more minute.

  3. Add garlic and stir just until fragrant (30 seconds).

  4. Add corn and stir to combine.

4. Bloom the Spices

Push vegetables to the sides and add:

  • cumin

  • coriander

  • oregano

  • smoked paprika

  • chili powder

  • white pepper

  • cayenne

Stir spices in the center of the pot without burning, 30–40 seconds.

Why:
Blooming spices in oil opens their flavor fully—this is what separates “good” chili from “great.”

5. Build the Chili Base

Add:

  • diced chiles

  • 3 cans of rinsed beans (reserving about 1 cup to mash later)

  • browned chicken (whole pieces) or ground meat

  • chicken broth

Scrape the bottom of the pot to release all browned bits.

Bring to a gentle simmer.

6. Simmer Low & Slow

Cover and cook:

  • 30 minutes for ground meat

  • 45 minutes for chicken thighs

  • 45–60 minutes for chicken breasts

This melds flavors and begins to break down the chicken for shredding.

7. Shred the Chicken (if using whole pieces)

Remove the chicken, shred with two forks, return to the pot.

8. Thicken the Chili

Choose one or combine:

Option A — Mash reserved beans

Mash your reserved 1 cup of beans with a fork.
Stir in for natural creaminess.

Option B — Cream cheese

Add cubes of cream cheese and stir until melted.

Option C — Dairy finish

Stir in:

  • heavy cream

  • sour cream

  • OR whole milk

Heat gently without bringing to a boil to avoid curdling.

9. Final Flavor Balance

Add:

  • lime juice

  • additional salt & pepper to taste

  • more cayenne if you want heat

  • more broth if too thick

  • a slurry of mashed beans if too thin

Simmer 5 more minutes.

🍽️ Serving Suggestions

Serve hot in deep bowls with toppings such as:

  • shredded cheese

  • cilantro

  • jalapeño slices

  • tortilla chips

  • green onions

  • avocado

  • extra lime

  • hot sauce

This chili is even better the next day, as the flavors deepen and meld.

⭐ Variations

Creamy Verde Style

  • Add ½ cup salsa verde

  • Use jalapeños + poblanos

  • Add cilantro before serving

Extra-Spicy Version

  • Add 1–2 minced serrano peppers

  • Increase cayenne

  • Use pepper jack cheese as topping

Thick & Hearty Cowboy Style

  • Add 1 cup diced potatoes

  • Add 1 extra can of beans

  • Simmer an extra 20–30 minutes

Vegetarian / Vegan

  • Replace chicken with extra beans & corn

  • Use vegetable broth

  • Skip dairy and thicken with mashed beans

Southwestern Style

  • Add 1 teaspoon ground cumin extra

  • Add roasted corn

  • Add smoked paprika + pinch of chipotle powder

⭐ Tips for the BEST White Chili

  • Mash some beans for natural thickness—don’t rely only on cream.

  • Browning chicken is essential for depth.

  • Don’t boil after adding dairy.

  • Dutch ovens maintain heat beautifully—keep it at a low simmer.

  • Use fresh lime at the end—it wakes everything up.

  • Add toppings generously—the chili is mild enough to handle bold garnish.


OTHER RECIPES

DUTCH OVEN RECIPE INGREDIENTS
  • 1 lb. dried Great Northern Beans
  • 5 cups chopped cooked chicken breasts (about 1 1/2 lbs.)
  • 1 Tbl. olive oil
  • 2 medium onions chopped
  • 3 cups (12 oz) shredded Monterey Jack cheese, divided
  • 2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • Dash of ground red pepper
  • 1/2 tsp. pepper
  • 2 (4.5 oz.) cans chopped green chilies, undrained
  • 3/4 cup sour cream
  • 4 garlic cloves, minced
  • 3/4 cup salsa
  • 6 cups chicken broth
  • Chopped fresh parsley, optional
***fresh ground turkey can be substituted for the chicken*****

DUTCH OVEN RECIPE INSTRUCTIONS

1. First of all sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2" above beans; cover and let stand 8 hours. Drain in a colander; set beans aside.

2. And then heat oil in Dutch oven over medium-high heat. Add onions; saute until tender. Add cumin, oregano, red pepper, chilies and minced garlic; saute 2 minutes. Add beans and chicken broth; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender; stirring occasionally. Next is to add chicken. 1 cup cheese, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.

3. Spoon chili into bowls topping with remaining cheese, sour cream and salsa. Enjoy the white bean chili ! Nice Dutch oven recipe !
 Dutch-oven recipes: breakfast-sausage-souffle.

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Hungarian Pot Roast Dutch Oven Recipe



Hungarian Pot Roast Dutch Oven Recipe

Serves: 6–8

Cook Time: 3–4 hours

Method: Dutch oven slow-braise

Flavor Profile: savory, paprika-rich, aromatic, slightly smoky, tender

Ingredients

For the Roast

  • 3 to 4 lb beef chuck roast (or rump roast; chuck works best for tenderness)

  • 2 tablespoons olive oil or lard (traditional)

  • 2 teaspoons kosher salt

  • 1 teaspoon coarse ground black pepper

  • 1 tablespoon sweet Hungarian paprika (a must!)

  • 1 teaspoon smoked paprika (optional but wonderful)

  • 1 teaspoon caraway seeds (whole; classic Hungarian flavor)

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 large green bell pepper, diced

  • 1 large carrot, sliced

  • 1 celery stalk, sliced

  • 1 (14.5 oz) can diced tomatoes or 2 fresh tomatoes, chopped

  • 1 tablespoon tomato paste

  • 2 cups beef broth

  • 1 teaspoon Worcestershire sauce

  • 1 bay leaf

  • ½ teaspoon dried marjoram (classic Magyar herb)

  • ¼ cup red wine (optional)

For Thickening / Finishing (optional)

  • 1 tablespoon flour

  • OR 2 tablespoons sour cream for richness

  • Fresh parsley for serving

⭐ Instructions

1. Season the Beef

  1. Pat the beef dry thoroughly to ensure good browning.

  2. Season all sides with salt, pepper, and a light dusting of paprika.

  3. Let it sit at room temperature for 20–25 minutes—helps browning and even cooking.

2. Brown the Pot Roast

  1. Heat the olive oil or lard in a Dutch oven over medium-high heat.

  2. Sear the roast on all sides until a dark golden crust forms—about 4–5 minutes per side.

  3. Remove the roast and set aside.

Why this matters:
A well–browned crust adds enormous depth and richness to the final sauce.

3. Sauté the Aromatics

  1. Add onions to the pot and cook until soft and lightly golden, 5–7 minutes.

  2. Add garlic and cook 1 more minute.

  3. Stir in the bell pepper, carrot, and celery.

  4. Add the paprika, smoked paprika, caraway seeds, marjoram, and tomato paste.

  5. Stir constantly for 1 minute—this “blooms” the paprika and prevents bitterness.

4. Build the Braising Base

  1. Add the diced tomatoes and stir.

  2. Pour in the beef broth and wine (if using).

  3. Add Worcestershire and bay leaf.

  4. Bring to a simmer.

5. Add the Roast Back to the Dutch Oven

  1. Nestle the browned roast into the simmering sauce and vegetables.

  2. Spoon some of the mixture over the top.

  3. Cover with the Dutch oven lid.

6. Slow-Braise

Place in a 325°F (160°C) oven for:

  • 3 to 3½ hours for chuck

  • 4+ hours for tougher roasts

Turn the roast once halfway through.

The roast is done when:

  • A fork slides in with little resistance

  • The meat is tender enough to pull apart with a spoon

⭐ 7. Thicken & Finish the Sauce (Optional)

Option A – Flour slurry (gravy-style)

  1. Remove roast and set aside.

  2. Mix 1 tablespoon flour with 3 tablespoons broth.

  3. Whisk into the pot and simmer 5–10 minutes until thick.

Option B – Hungarian sour cream finish

  1. Remove roast.

  2. Stir in 2–3 tablespoons sour cream for a silky, creamy sauce.

  3. Do NOT boil after adding sour cream—just gently heat.

Return the roast to the pot or slice/shred and serve with sauce spooned over.

🇭🇺 Traditional Hungarian Flavor Notes

  • Sweet paprika is essential—Hungarian paprika is aromatic and smooth, not harsh.

  • Caraway seeds give the dish its unmistakable Central European signature.

  • Sour cream finishing is common in home-cooking versions (similar to pörkölt or tokány).

⭐ Serving Suggestions

Serve with classic Eastern European sides:

Traditional Hungarian Pairings

American Pot Roast Pairings

  • Roasted root vegetables

  • Rice or pilaf

  • Crusty bread (perfect for the rich sauce)

⭐ Variations

1. Smoky Hungarian Pot Roast

  • Add ½ teaspoon smoked paprika

  • Add 1 teaspoon liquid smoke (optional)

  • Increase tomato paste to 2 tablespoons

2. Spicy Hungarian Pot Roast

3. Hungarian Goulash-Style Roast

  • Add extra onion

  • Add 1 extra cup broth

  • Serve shredded over noodles

4. Rustic Farmhouse Version

  • Add 2 diced potatoes to the pot

  • Add 1 additional carrot

  • Cook as a complete one-pot meal

⭐ Tips for Best Results

  • Use good-quality Hungarian sweet paprika—it’s the foundation of the flavor.

  • Browning the roast is essential for depth.

  • Don’t let paprika scorch; cook briefly when added.

  • Chuck roast is the most reliable cut for tenderness.

  • Braise low and slow—rushing results in tougher meat.

  • For a deep, rich sauce, let the pot roast rest 15 minutes before slicing.

OTHER RECIPES

DUTCH OVEN RECIPES INGREDIENTS:
  • 1 3 to 4 lb. lean chuck or rump roast
  • 1.5 tsp Paprika
  • 2 tsps salt
  • 1/4 tsp pepper
  • 2 Tbs veg. oil
  • 1/2 cup water
  • 1 bay leaf
  • 8 to 10 small whole white onions
  • 8 small carrots, pared
  • 2 8oz cans Hunt's Tomato Sauce with mushrooms
  • 1 clove garlic, minced
  • 1/2 tsp. onion salt
  • 2 Tbs minced parsley
  • 1 cup sour cream (optional)
DUTCH OVEN RECIPES INSTRUCTIONS

Trim excess fat from meat. 
Sprinkle with paprika, salt and pepper.
 Brown in oil in Dutch oven over medium heat. 
Add water and bay leaf; simmer, covered, 2 hours or until meat is almost tender. 
Skim off fat. 
Place onions and carrots around meat. 
Add Hunt's Sauce, garlic and onion salt. 
Cover; simmer 50 to 60 minutes longer until meat and vegetables are tender. 
Add parsley. 
Just before serving, remove from heat and gradually stir in sour cream, if desired. Makes 6 to 8 servings.

NOTE : adde a quartered onion, instead of the small white ones. Use plain tomato sauce and added slice baby portobellos . Do not use the parsley or sour cream, and add potatoes in.
Served well over egg noodles .

dutch-oven recipes.: double-cheese-french-onion-soup-dutch

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