dutch oven chili recipe
The Best dutch oven chili recipe
I love this version because it’s built to be flexible—you can swap in whatever beans or proteins you have on hand, and it still comes out rich and deep. It’s also a great way to use up fresh veggies or leftovers from the fridge, so it’s practical too. And let’s be honest, there’s nothing quite like the smell of a slow-cooked Dutch oven chili wafting through the house on a chilly night. It’s warming, it’s filling, and it’s something you can serve at a game day tailgate, a family dinner, or just when you need a quiet night in. Plus, it’s packed with fiber from the beans and veggies, and it’s a great source of plant-based protein, so it’s not just delicious—it’s actually good for you too. It’s the kind of meal that feels like a little love in a bowl.
Easy Dutch Oven Chili
A hearty, flavorful chili that cooks perfectly in a Dutch oven, packed with tender beef, hearty vegetables, and rich tomato sauce. Ideal for a comforting weeknight meal.
🥘Ingredients
- 1 lb ground beef (80/20 blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 1 cup diced bell peppers (any color)
- 1 cup diced carrots
- Shredded cheddar cheese
- Fresh cilantro
- Diced avocado
- Sour cream
👨🍳Directions
-
1
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat, then set aside. -
2
In the same skillet, sauté the diced onion and minced garlic until soft and fragrant, about 3 minutes. Add the diced bell peppers and carrots, cooking for another 4 minutes. -
3
Transfer the skillet contents to your Dutch oven. Stir in the beef broth, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, and bay leaf. Bring to a simmer. -
4
Add the cooked ground beef, kidney beans, and black beans to the Dutch oven. Stir well to combine. Cover and transfer to a preheated 375°F oven for 25–30 minutes, stirring occasionally. -
5
Remove the chili from the oven and let it sit uncovered for 5–10 minutes to thicken slightly. Discard the bay leaf before serving.
🔧Equipment
- Dutch oven
- Large skillet
- Wooden spoon
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Dutch Oven Chili Works
❓ Frequently Asked Questions About Dutch Oven Chili
Can I substitute ground beef for ground turkey in this Dutch oven chili?
Yes, you can. Ground turkey works well in chili—just use the same amount as ground beef. Cook it first in a separate pan to brown it thoroughly, then drain any excess fat before adding it to the Dutch oven. The flavor will be slightly different, but the texture remains hearty.
How do I adjust the spice level if I prefer milder heat?
To reduce spice, start with half the amount of chili powder, serrano peppers, or cayenne you’d normally use. If you’re adding fresh peppers, remove the seeds and membranes before slicing. For a smoother heat, blend the spices with a little oil before stirring them into the chili.
What’s the best way to reheat leftovers without drying them out?
For best results, transfer leftover chili to an airtight container and refrigerate within two hours. When reheating, warm it gently in a Dutch oven over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. Avoid microwaving directly, as it can make the chili gummy.
Can I make this recipe ahead of time, and how should I store it?
Absolutely! This chili tastes even better the next day as flavors meld. Store it in an airtight container in the fridge for up to four days. When ready to eat, reheat it as directed above. For longer storage, freeze it in portions for up to three months. Thaw overnight in the fridge before reheating.
