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+ servings
dutch oven chili topped with loads of toppings.
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5 from 2 votes

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
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 566kcal
Author: Briana

Equipment

Ingredients

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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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