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dutch-oven chili in a white bowl garnished with shredded cheddar cheese, fresh cilantro, sour cream, red chili flakes and sliced jalapeños.
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5 from 3 votes

Easy Dutch Oven Chili Recipe

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican, Tex-mex
Diet: Gluten Free
Servings: 8
Calories: 491kcal
Author: Crystal DaCruz

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.

Nutrition

Calories: 491kcal | Carbohydrates: 35g | Protein: 30g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1632mg | Potassium: 1333mg | Fiber: 11g | Sugar: 12g | Vitamin A: 2080IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 6mg