Dutch Oven Chili (Easy, Classic One-Pot Beef Chili)

Dutch Oven Chili is a hearty, one-pot chili made with ground beef, beans, tomatoes, and warm spices, simmered low and slow for rich, cozy flavor. It's an easy stovetop dinner that works well for cold nights, game day, and make-ahead meals when you want something filling without extra cleanup. Unlike many recipes, this version uses smoky bacon and a small scoop of refried beans to build deep flavor and a thicker, more satisfying texture.

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. 

After years of refining this recipe and making chili almost exclusively in a Dutch oven, this version has become my most reliable, no-fail chili for family dinners and casual gatherings.

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, all tested and cozy favorites.

This Dutch oven chili uses simple, familiar ingredients layered in stages so the flavors build naturally as everything simmers together.

• 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.