A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the South African potjie and the Sač (sach), a traditonal Balkan cast-iron oven. (An Australian 'Bedourie oven' is made of steel rather than cast-iron, so that it is more suitable for carrying by packhorses.)

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Cook bacon and ground beef well in a 12-inch Dutch oven. Use 24 coals all on the bottom to start, then separate and place the coals as noted earlier during the baking stage. Before removing excess oil, sauté diced onion, diced red bell pepper

Ever hear of a Tramontina Dutch oven? If you’re a reader of Cook’s Illustrated there is no doubt you have. What you may not know is how much reach and influence Cook’s Illustrated can have. Consider the story of the Tramontina Dutch oven, and how the magazine's recommendation is making this item fly off the shelves.

When you feel like having chili, but want to make it something special, then why not make a chili baked with cornmeal topping. It is a very tasty and comforting way to serve chili – the golden cornmeal topping bakes on top of the chili in a Dutch oven and provides a perfect meal in one pot. The best chili simmers for a couple of hours

The All-Clad Copper Core 5 1/2 Quart Dutch Oven is ideal for making this delicious chili. Or your favorite soup or stew. I like to make plenty of this tasty chili in case guests stop buy or even to put some in the freezer for later.This is a warm and delicious meal anytime. We love it on Saturday afternoons while watching basketball.