Dutch-oven chili done right: with crisp potatoes, with real technique and a good rest.
Prep 12 min · Cook 29 min
Set a cast-iron skillet over the coals or a burner and render the bacon until crisp, then set it aside.
Cook the dutch-oven chili in the hot fat, letting the potatoes and onion catch a deep, crisp edge.
Season as you go and toss now and then so everything browns evenly over the fire.
Make a well, crack in the eggs if using, and cover until just set.
Serve with crisp potatoes straight from the pan.
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