Dutch Oven Chili
This Dutch Oven Chili is a perfect and hearty stew that's guaranteed to become a family favorite. It's the best comfort food for soup and football season!
Prep Time20 minutes mins
Cook Time2 hours hrs 30 minutes mins
Total Time2 hours hrs 50 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 566kcal
Chili
- 2 pounds ground beef
- 1 medium yellow bell pepper, diced
- 1 medium green bell pepper, diced
- 2 small onions, diced
- 10 cloves garlic, minced
- 2 cups beef stock
- 28 ounces crushed tomatoes (1 can)
- 14.5 ounces diced tomatoes (1 can)
- 15.5 ounces pinto beans, drained and rinsed (1 can)
- 15.5 ounces kidney beans, drained and rinsed (1 can)
- 3 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 3 tablespoons kosher salt (add slowly and to taste)
Seasonings
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 4 whole bay leaves
Over medium heat, add olive oil, bell peppers, jalapenos, and onions to a large dutch oven with a good pinch of salt. Cook until translucent, about 5-7 minutes.
Add the seasonings and fresh garlic. Cook until fragrant, about 1 minute, stirring often to ensure the garlic doesn't burn.
Add ground beef and add most of the salt, reserving some for later. Using a spoon, break the beef into large chunks and brown it completely. This will take roughly 5-7 minutes.
Add crushed and diced tomatoes, along with Worcestershire sauce, bay leaves, and beef stock. Stir and cover. Simmer for 2 hours, minimum, stirring every 30 minutes.
After simmering for at least 1 hour, add the beans with more salt and seasonings to taste. Simmer for 2-3 minutes uncovered to warm through and stir to combine.
Serve in bowls with your favorite toppings and enjoy!
Store in an airtight container in the fridge for up to 5 days.
- Adjust your spice level by increasing or decreasing red pepper flakes, cayenne, and/or chili powder amounts.
- Ground beef can be replaced with any ground meat of choice.
- Kidney and pinto beans can be substituted with beans of choice.
- Don't simmer beans for too long or they will lose their structure and turn mushy.
- Simmering for more than 2 hours will deepen the flavor.
- This recipe can made vegetarian by swapping the beef stock for vegetable broth, swapping meat for meatless crumbles and adding more beans in place of the meat.
Calories: 566kcal | Carbohydrates: 45g | Protein: 34g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 3095mg | Potassium: 1459mg | Fiber: 13g | Sugar: 8g | Vitamin A: 968IU | Vitamin C: 58mg | Calcium: 157mg | Iron: 9mg