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!
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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
- 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 seasonings – cumin, 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
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.
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!
❓Recipe FAQs
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.
No! Any large stainless steel or heavy bottomed pot will do. It should be large enough to hold 5-6 quarts.
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.
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.
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.
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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
Equipment
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.
skylima says
i made this this, it was amazing!!!!!!!!!! i used a bit of liquid smoke Hickory flavor …OMG!!!!!!
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!
marisol popper says
I just made it! My husband and boys loved it!
Crystal DaCruz says
Marisol! Thank you for sharing! I’m so happy your family enjoyed the recipe.
Mike Flanagan says
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!
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.