Easy Dutch Oven Chili Recipe (2024)

Published: · Modified: by Crystal DaCruz This post may contain affiliate links.

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This stovetop dutch-oven chili is made with meat, beans, peppers and bold seasonings! It’s the perfect comfort food for football season or a cozy cold-weather weekend. Serve it with delicious jalapeño cornbread!

I may not be from Texas, but as a New Englander – I sure know comfort food! This easy dutch oven chili is one of my favorite fall recipes!

Easy Dutch Oven Chili Recipe (1)
Jump to:
  • Why you’ll love this recipe
  • Key Ingredients
  • Substitutions
  • Steps with photos
  • Toppings and side dish ideas
  • ❓Recipe FAQs
  • Other recipes you’ll love
  • Easy Dutch Oven Chili Recipe

Why you’ll love this recipe

This chili recipe is what every chili should be – thick, hearty, boldly flavored and spicy! It’s a complete one pot meal that’s rich in fiber and protein! You can make it with ground beef or use ground turkey, which is the healthier option.

The recipe contains some beans but the meat is the real focal point of this dish! It’s very easy to adapt so if you like lots of beans in your chili, just add a can or 2 more. It’s also very easy to tone down the spice by omitting the jalapeño and the serrano peppers.

Key Ingredients

Easy Dutch Oven Chili Recipe (2)
  • Lean meat works best for this dish, otherwise you may end up with a layer of grease on top. 80/20 ground beef or ground turkey are both great options.
  • Red kidney beans and pinto beans – we’re using canned, don’t drain the liquid!
  • Poblano peppers are large, heart shaped peppers that have a mild, earthy taste. Jalapeños and serranos add heat to the chili. You’ll also need a red bell pepper.
  • Bold seasoningscumin, oregano, chili powder, paprika, garlic powder and onion powder are the important ones, don’t sweat it if you don’t have the others!

For a full list with measurements, see the recipe card below.

Substitutions

This chili recipe is very adaptable and you can work with what you have!

  • Any combination of beans will work for this dish – black beans and white navy beans are a few other types you can try.
  • Green bell peppers are milder in taste than poblano peppers and they’re easier to find.
  • Tone down the spiciness by omitting the jalapeño and serrano pepper (although serranos are pretty mild). Or add some serious heat by using habanero peppers or chipotles in adobo.
  • For vegan or vegetarian chili use tempeh or another plant based meat-substitute.

Steps with photos

Easy Dutch Oven Chili Recipe (3)

Step 1: Heat the olive oil in a dutch oven over medium heat, add the onions, peppers and garlic. Sauté until fragrant.

Step 2: Add the ground beef and spices and cook the meat until it turns brown.

Easy Dutch Oven Chili Recipe (4)

Step 3: Stir in the tomato paste and tomato sauce. Keep stirring until the tomato paste dissolves.

Step 4: Bring the chili to a simmer and then cover the pot with a lid and turn the flame down low. Let cook for 1-2 hours. Make sure to stir occasionally so the chili doesn’t stick to the bottom of the pan.

Step 5: Lift the lid and carefully taste the chili, season with more salt and pepper if needed and turn the burner off. Stir in fresh cilantro, re-cover and let the chili rest for 10-15 minutes.

Toppings and side dish ideas

  • Top each bowl with a dollop of sour cream, a handful of shredded cheese a few slices of avocado and some fresh cilantro. Garnish with a few lime wedges.
  • Serve with a side of jalapeño cornbread!
Easy Dutch Oven Chili Recipe (5)

❓Recipe FAQs

What’s the easiest way to store and reheat leftovers?

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the stove. Chicken broth can be used to thin the chili out if it gets too thick in the refrigerator.

Do I have to use a dutch oven for this recipe?

No! Any large stainless steel or heavy bottomed pot will do. It should be large enough to hold 5-6 quarts.

Can I make chili in cast iron?

You can absolutely use a cast iron dutch oven to make chili. This recipe will not fit in a skillet. Cast iron is perfect for tailgating or camping. Enamel is better-suited for use indoors because of its tendency to chip.

What makes Texas chili different from this recipe?

Purists say that real Texas chili has no beans or tomatoes and gets its dark color from chilis and cumin. Texas chili also tends to be thick and meaty. In places outside of Texas, chili resembles more of a stew or soup.

This recipe is a compromise between Texas chili and chili that’s eaten everywhere else. It’s meaty and thick but it does contain beans and tomato ingredients.

What’s the secret ingredient to a good chili?

It’s all about using quality spices! Opt for smoked paprika instead of regular and stock up on some chipotle powder!

The taste of the spices are really brought out by a long cooking time. The longer you let the chili simmer, the better.

Tips & Tricks

  • Cook the chili for a minimum of 1 hour (2 hours is ideal). A long cooking time develops the flavors!
  • Stir the chili every 15-20 minutes to keep it from sticking.
  • If you like thinner chili, add 1-2 cups of chicken broth and adjust the seasonings as needed.

Other recipes you’ll love

  • Beef Birria Tacos with Consommé (Quesabirria Recipe)
  • Jalapeño Cornbread Jiffy style
  • 4 Ingredient Guacamole Recipe
  • Vegan Buffalo Cauliflower Wings in Crispy Tempura Batter

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider scrolling down and leaving me a review if you REALLY liked it. Thanks!

Easy Dutch Oven Chili Recipe (10)

Easy Dutch Oven Chili Recipe

Crystal DaCruz

This stovetop dutch-oven chili is made with meat, beans, peppers and bold seasonings! It's the perfect comfort food for football season or a cozy cold-weather weekend.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Main Course

Cuisine Mexican, Tex-mex

Servings 8

Calories 491 kcal

Ingredients

  • 3 tablespoon olive oil extra virgin
  • 1 large yellow onion chopped
  • 1 red bell pepper chopped
  • 1 poblano or green bell pepper chopped
  • 1 serrano pepper chopped
  • 1 jalapeño chopped
  • 2 tablespoon crushed garlic or garlic paste
  • 2 pounds lean ground beef or turkey
  • 1 tablespoon ground cumin
  • 1 tablespoon onion powder
  • 2 teaspoon dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 2 teaspoon paprika smoked
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander optional
  • 1 tablespoon chipotle powder
  • 2 teaspoon salt kosher
  • ½ teaspoon black pepper
  • 8 ounces tomato paste
  • 28 ounces tomato sauce
  • 15 ounces canned pinto beans with liquid
  • 15 ounces canned red kidney beans with liquid
  • 1 bunch fresh cilantro chopped
  • sour cream and shredded cheddar cheese (garnish)

Instructions

  • Heat the olive oil in a 6-quart enamel dutch oven over medium heat. Add onions, all of the peppers and crushed garlic. Sauté until fragrant.

  • Add the ground beef and dry seasonings to the dutch oven. Brown the meat, tossing frequently until all of the meat turns brown.

  • Add the tomato paste and tomato sauce. Stir until the tomato paste dissolves.

  • Add the pinto beans and kidney beans, stir the chili and bring to a simmer. Once it starts to simmer, turn the burner down low and cover the dutch oven. Let cook for 1-2 hours. Stir every 15 minutes or so to keep the chili from sticking to the bottom.

  • Lift the lid and carefully taste the chili, season with more salt and pepper if needed and turn the burner off. Stir in fresh cilantro, re-cover and let sit for 10-15 minutes.

  • Top each serving with fresh cilantro, shredded cheese and a spoonful of sour cream.

Notes

  • Cook the chili for a minimum of 1 hour (2 hours is ideal). A long cooking time develops the flavors!
  • Stir the chili every 15-20 minutes to keep it from sticking.
  • If you like thinner chili, add 1-2 cups of chicken broth and adjust the seasonings as needed.

Nutrition

Calories: 491kcalCarbohydrates: 35gProtein: 30gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 77mgSodium: 1632mgPotassium: 1333mgFiber: 11gSugar: 12gVitamin A: 2080IUVitamin C: 15mgCalcium: 124mgIron: 6mg

Tried this Recipe?Let us know how it was!

Recipe Rating

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Easy Dutch Oven Chili Recipe (11)

About Crystal DaCruz

Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

Reader Interactions

Comments

  1. skylima says

    Easy Dutch Oven Chili Recipe (12)
    i made this this, it was amazing!!!!!!!!!! i used a bit of liquid smoke Hickory flavor …OMG!!!!!!

    Reply

    • Crystal DaCruz says

      Im SO happy you liked it! Keep your eye open for more comfort food dishes this fall! Thanks for leaving such a great review!

      Reply

  2. marisol popper says

    I just made it! My husband and boys loved it!

    Reply

    • Crystal DaCruz says

      Easy Dutch Oven Chili Recipe (13)
      Marisol! Thank you for sharing! I’m so happy your family enjoyed the recipe.

      Reply

  3. Mike Flanagan says

    Easy Dutch Oven Chili Recipe (14)
    I have always been unlucky with chili, but NO MORE!! This is now my “GO TO” chili. It is spicy, yet not overwhelming. It is simply a great, full flavored chili & by far the best chili recipe I have found. I did not add the coriander or cilantro. How could the addition of 1 or both of those improve this & could DRY cilantro be used?
    Thanks for a fantastic recipe!

    Reply

    • Crystal DaCruz says

      Oh that’s great to hear! I’m so flattered! Yes you can certainly make it without cilantro. I like to use cilantro for its fresh flavor, it helps balance the spices in the chili.

      Reply

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Easy Dutch Oven Chili Recipe (2024)

FAQs

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Does chili taste better in a Dutch oven? ›

The Dutch oven chili had the best aroma, heat, and flavor, but it looked less than appetizing due to its dry texture. And the longer it sat, the thicker it got.

What secret ingredient will deepen the flavor of your chili? ›

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

Should chili be thick or soupy? ›

Ideally, chili should simmer low and slow. This allows some of the liquid to evaporate and results in a thicker consistency and deeper, more complex flavor as the aromatics and spices release their superpowers.

What is the most important spice in chili? ›

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

What liquid is best for chili? ›

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Is there anything you shouldn't cook in a Dutch oven? ›

In an enamel-coated Dutch oven, prolonged cooking with acidic ingredients may discolor the interior coating but doesn't erode it. The bottom line is, if using a seasoned cast iron Dutch oven with highly acidic foods, ensure the pot is well seasoned and limit cooking to short periods.

Does cooking in a Dutch oven make a difference? ›

Searing, Simmering, and Braising

The Dutch oven is the master of the stovetop. Since it's basically a wider, heavier version of a stockpot, it's a good pick to simmer broth or cook up big batches of beans. The cast iron core can get hot enough to quickly sear chunks of meat and brown veggies.

What is the point of a Dutch oven? ›

A Dutch oven is, in essence, a big pot with a lid designed to let very little steam escape. (This is useful when you're braising or stewing something and don't want a lot of evaporation.)

What is the magic ingredient for chili? ›

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.

Does chili need tomato paste? ›

Tomato paste is a great way to add bonus tomato flavor, and thickness, to a chili recipe. To get the best flavor it needs to be browned. Add a couple tablespoons (or a whole can if you want a thicker soup base) directly to the pan after cooking the meat and onions. Stir the paste occasionally to prevent burning.

Why do you put vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

Why put cornmeal in chili? ›

Cornmeal does an excellent job of absorbing extra liquids so adding a tablespoon of it to the chili will thicken the final dish. Mix 2 parts of cold water and 1 part of cornmeal, make it a slurry, and add this to the pot. Allow it to simmer for about 10 minutes after you add the slurry.

Does tomato paste make chili thicker? ›

Add tomato paste: Use up to one can of tomato paste in the last hour of cooking to thicken a pot of chili. Simmer for at least 30 minutes. This is not only a thickener, but it also lends plenty of rich tomato flavor.

What is the best thickener for chili? ›

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

What is the key ingredient to the best chili? ›

A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.

Why would you put vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

How do you pimp up a chilli? ›

And then my friends, there are the chilli toppings; a topic about which I have so much to say ...
  1. Sliced fresh chillis.
  2. Jalapeno peppers from a jar.
  3. Sliced spring onions.
  4. Pickled Red Onions.
  5. A squeeze of lime from a lime segment.
  6. Avocado - either sliced or made into a guacamole.

How do you make chili taste more meaty? ›

In a pot of chili, just a few strips of bacon add a smoky, meaty depth. And it's not just the bacon itself that adds flavor, it's the bacon fat, too. Before you start your recipe, cook 3 to 4 strips of thick-cut bacon until they're as crispy as you like.

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