cast iron chili

I love just about anything made in cast iron.  I'm not sure why.  But, cornbread, biscuits, cinnamon rolls, casseroles, stews, even cookies have been made on this beautiful piece of metal.  The cook/bake is perfect, the taste is fabulous, and the clean up is always easy.

That being said, you don't have to make this recipe in a cast iron.  It's just better if you do (in my opinion).  It's my take on Pioneer Woman's chili, and it is fabulous.  Check out the recipe below.  We recommend eating it with cast iron cornbread and a cast iron chocolate chip cookie for dessert. :)

Cast Iron Chili
Adapted from The Pioneer Woman Cooks

• 1 t. garlic, heaping
• 1 t. oregano
• 1 T. cumin
• 1 T. chili powder
• 1 t. - 1 T. chipotle chili powder
• 2 pounds ground beef
• 8 oz. tomato sauce
• 1 t. salt
• 1/4 cup masa
• 1/2 cup water
• 1 can Rotel tomatoes and chilies
• 2 cans Ranch style beans

Brown beef with garlic and spices.  Add tomato sauce; stir well, cover, and reduce heat to low.  Cover and simmer for 1 hour, stirring occasionally.  In a small bowl, stir together masa and water; add to chili, stirring well.  Add remaining ingredients and any additional spices to taste.  Continue simmering for 15 more minutes or until desired temperature.