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
- 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)
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.
- 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.
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