Dutch Oven Chili With Beef & Bacon (One-Pot Meal)

This easy and comforting Dutch Oven Chili is loaded with smoky bacon, tender beef, beans, and warm spices for a rich and satisfying one-pot meal! Let it simmer low and slow for the perfect cozy dinner that's even better the next day.

I'll never forget the first time I made chili in my brand-new Dutch oven, fresh out of college, broke, and only somewhat confident in the kitchen. I tossed in what I had: beans, ground beef, and way too much chili powder. But somehow, it worked. Over the years, I've refined it into a go-to recipe with a smoky, savory kick (thanks, bacon!) and a comforting texture that hits every time. 

It's my ride-or-die chili, especially for game day or cold nights when you want something easy and filling. I love making chili in a Dutch oven because it's built for low-and-slow simmering. The heavy lid and thick cast-iron walls hold heat evenly, which means no scorching and no babysitting. 

Plus, everything happens in one pot from browning the beef and bacon to layering in the spices, making this the ultimate one-pot chili recipe for weeknights. And if you're using an enamel-lined Dutch oven, it's basically non-stick, too.

If you are looking for more Dutch oven meals, check out my Dutch Oven Barbacoa, Dutch Oven Pot Roast, Dutch Oven Chicken Noodle Soup, Tomato Soup With Butternut Squash, Dutch Oven Meatloaf, or One Pot Lasagna Soup.

• Bacon: You'll want to use a nice, smoky, thick-cut bacon for this recipe. Bacon adds a rich, smoky depth that's hard to achieve with any other ingredient. The fat rendered from the bacon will be used to sauté the veggies, infusing the chili with flavor. Thick-cut bacon holds up better during cooking, ensuring you get tasty bits of bacon in every bite. 
• Yellow Onion: Onions are a foundational ingredient in chili. They offer a subtle sweetness that enhances the overall taste. 
• Red and Orange Bell Pepper: I prefer to use one red and one orange bell pepper, but you can use a green bell pepper if you like. The natural sweetness of bell peppers balances the smoky and spicy notes in the chili. 
• Jalapeño Pepper: Jalapeños bring the heat! If you don't like a lot of spice, remove the seeds before chopping. No jalapeño? You can swap in crushed red pepper flakes instead. 
• Garlic: I feel strongly that garlic is a must-have in any chili recipe! Fresh garlic is ideal, but if you don't have it on hand, 1 teaspoon of garlic powder will work as a substitute.
• Ground Beef: Grab yourself some 85%/15% grass-fed ground beef. Quality meat is key to a delicious chili, so don't skimp on the quality! I love getting our meat shipped directly to our house from Butcher Box.
• Gluten-Free Beer: The addition of beer helps to tenderize the meat and adds depth to the hearty chili. If you're gluten intolerant, use a gluten-free beer. Regular beer works too if tolerated. Want to skip alcohol? Just use beef broth. 
• Chili Powder: Chili powder is the backbone of this dish, providing the primary flavor. Each brand varies, so start with the amount listed in the recipe and taste as you go. You may need to adjust depending on the brand. 
• Cumin Powder: Cumin adds a warm, earthy flavor that's essential in this recipe. It has a slightly smoky, nutty taste that plays well with the other spices. 
• Smoked Paprika: I love smoked paprika because it adds a smoky sweetness that pairs perfectly with the bacon and cumin. Don't have it? You can substitute with regular paprika. 
• Paprika: Regular paprika brings a mild sweetness and vibrant color to the chili without adding heat.
• Cayenne Pepper: Cayenne gives the chili a spicy kick. A little goes a long way; adjust to your heat preference. 
• Crushed Fire-Roasted Tomatoes: I love using fire-roasted tomatoes because they bring a smoky, charred flavor that deepens the chili's base. Regular crushed tomatoes work in a pinch. 
• Diced Fire-Roasted Tomatoes: These add great texture to balance out the creamy and chunky elements of the dish. 
• Mixed Beans: I'm all about keeping it simple, which is why I recommend using a can of mixed beans. The combo of black, pinto, and kidney beans adds variety in flavor and texture, and it's only one can to open! 
• Refried Beans: I know it may seem odd, but trust me, refried beans add a creamy, thick texture that makes the chili feel extra hearty. 
• Sea Salt & Black Pepper: Sea salt enhances all the flavors, especially if you season in layers. Black pepper adds sharpness and balance.

Substitutions And Variations

• Meat Options: Swap the ground beef for ground turkey, ground chicken, or ground bison. For a lower-fat version, 90/10 lean ground beef works great too. 
• No Beer?: No problem! You can skip the beer and use additional chicken stock or beef broth instead. It still adds plenty of flavor and moisture without the alcohol. 
• Spicier Version: Want more heat? Increase the amount of jalapeño and cayenne, or try adding Aleppo pepper or diced poblano peppers for a deeper spice. 
• Bean Variations: Use whatever beans you love, black beans, kidney beans, pinto beans, cannellini, or a mix. This chili is super flexible. Lately, I've been using just pinto beans to mix it up!

Nadia's Expert Notes And Tips

• Let it hang out for 10 15 minutes off the heat before serving, this gives the flavors time to settle and get even better. 
• Browning the beef is key! Don't rush it; that caramelized crust adds major flavor. 
• The refried beans help thicken everything up and make it super hearty. Want it looser? Just leave them out. 
• This is a hearty chili for meal prep; it somehow tastes even better the next day (and the day after that).

What To Serve With Dutch Oven Chili

• Toppings: Add shredded sharp cheddar cheese, cottage cheese queso, sour cream or Greek yogurt, chopped green onions, easy guacamole, lime wedges, or crushed tortilla chips. Cornbread is also a classic pairing; serve it warm with a swipe of butter or a drizzle of honey. 
• Sides: Pair with a simple green salad tossed in vinaigrette, or roasted vegetables like smoked green beans or honey-glazed carrots. 
• Fun Twists: Spoon over smoked hot dogs for chili dogs, stir into mac and cheese to make chili mac, or layer it on tortilla chips for game day nachos. You can also spoon the chili over salt-crusted baked potatoes.

Storage And Reheating

• Storage: Let the chili cool completely, then pop it in an airtight container. It'll keep in the fridge for up to 4 days. 
• Freezing: This chili freezes like a dream. Store it in a freezer-safe container for up to 3 months.
• Reheating: Thaw it overnight in the fridge if frozen, then warm it up on the stove over medium heat. If it's looking a little thick, just add a splash of broth or water to loosen it up.