This hearty and flavorful Dutch Oven Chili recipe is packed with tender meat, savory beans, and a perfect blend of spices. This one-pot meal is perfect for feeding a hungry crowd or meal-prepping for the week.
Chili was one of the first meals I learned to make when fresh out of college. Over the years, I've tweaked the spice blend, experimented with different beans, and even added ground beef and bacon once I gave up being a vegetarian.
I've simplified this recipe and I'm excited to share my top-secret tips for creating the most flavorful, and satisfying chili using your trusty Dutch oven. In just a few simple steps, you'll have a delicious meal that the whole family will love.
If you are looking for more one-pot meals check out my Dutch Oven Barbacoa, Dutch Oven Pot Roast, Dutch Oven Chicken Noodle Soup, Dutch Oven Meatloaf, or One Pot Lasagna Soup.
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Why You'll Love This Recipe
- Flavorful and Hearty: This meal is packed with flavor. It's also so filling and delicious—no one will leave the table hungry!
- One-Pot Meal: You will love that everything comes together in one pot on the stovetop, which makes for a quick and easy cleanup.
- Versatile: It's perfect for football season, potlucks, or weeknight dinners. You can even double the recipe if you are feeding a large crowd.
- Freezer Friendly: Make this ahead and store it in the freezer for a quick weeknight meal.
Ingredients
- 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 saute the veggies which infuse 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.
- Jalapeño Pepper: Jalapeños bring the heat! If you don't like a lot of heat in your chili, be sure to remove the seeds of the jalapeno before chopping it. If you don't have a jalapeño on hand, you can use crushed red pepper flakes.
- 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!
- 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. However, regular beer works just as well if you tolerate gluten. If you want to skip the alcohol altogether, just add in some beef broth.
- Chili Powder: Chili powder is the backbone of this dish, providing the primary flavor. Each brand of chili powder varies, so play around with the amount you add until you get the flavor you desire. I've noticed that with some brands I only need the amount recommended in this recipe, however with other brands, I need to add more. Taste as you go and add more if you need it.
- Cumin Powder: Cumin adds a warm, earthy flavor that is essential to this recipe. It has a slightly smoky, nutty taste that complements the other spices.
- Smoked Paprika: I love smoked paprika, as it adds a smoky sweetness that pairs perfectly with the other spices. If you don't have smoked paprika, you can leave it out and just use regular paprika.
- Paprika: Regular paprika adds a mild sweetness and deep rich color without adding heat.
- Cayenne Pepper: Cayenne pepper provides another spicy kick. A small amount goes a long way in adding heat and spiciness to the dish.
- Crushed Fire-Roasted Tomatoes: I love using fire-roasted tomatoes, as they bring a smoky, charred flavor that adds depth and complexity to the recipe. You can also use regular crushed tomatoes if you don't have fire-roasted.
- Diced Fire-Roasted Tomatoes: In addition to the crushed variety, diced fire-roasted tomatoes add a lot of texture.
- Mixed Beans: I'm all about keeping it simple, which is why I recommend using a can of mixed beans. The mix of black beans, pinto beans, and kidney beans adds variety in texture, color, and flavor, and you only have to open one can! You can also use any beans you prefer, but this mix offers a great balance.
- Refried Beans: I know it may seem odd to add refried beans to this dish, but trust me they add a creamy texture that thickens the chili and makes it more hearty.
- Sea Salt & Black Pepper: Sea salt enhances the flavors of the chili. Be sure to salt each layer as you go!
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Meat Options: Replace the ground beef with ground turkey, ground chicken, or ground bison. If you are looking for a lower fat variation you can also use 90/10 lean ground beef.
- Spicier Version: Increase the amount of jalapeno and cayenne peppers for a spicer kick. You can also use Aleppo pepper or poblano peppers.
- Bean Variations: Swap out or add in any bean combination you enjoy.
How To Make Dutch Oven Chili
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Prepare Your Ingredients: Gather and prep all your ingredients. Wash and chop the veggies, drain and rinse your beans, and open all canned items. Having them ready to go will make the cooking process smoother and quicker.
Step 2. Crisp the Bacon: Over medium heat, add bacon to a large Dutch oven and cook for 3-4 minutes or until browned. Remove bacon from the Dutch oven and place on a plate lined with a paper towel. If your bacon rendered more than 2-3 tablespoons of fat, remove the excess bacon fat. If your bacon is really lean and doesn't render much fat, add a tablespoon of olive oil to the Dutch oven.
Step 3. Sauté the Veggies: Reduce heat to medium-low, add the onion, red and orange bell peppers with a pinch of salt, and saute for about 5 minutes or until veggies become soft. Add the garlic and jalapeño, stir to combine, and cook for 1 minute.
Step 4. Brown the Beef: Push veggies to the side, and add ground beef to the Dutch oven. Break the beef up with your spatula, and allow the meat to caramelize. Once the meat starts to brown, stir the beef and veggies together and cook until no longer pink (about 5 minutes). Add the beer to the deglaze pan, then increase the heat and bring to a boil for 2 minutes.
Step 5. Season: Add the chili powder, cumin, smoked paprika, paprika, cayenne pepper, salt, and pepper. Stir to stir to combine, and cook for about 2 minutes.
Step 6. Combine the Ingredients: Add the crushed tomatoes, diced tomatoes, mixed beans, refried beans, and bacon then bring to boil for 2-3 minutes. Taste and adjust seasonings as needed.
Step 7. Simmer: Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 30 minutes to 1 hour. While it simmers, you will want to stir occasionally with a wooden spoon.
Step 8. Serve: Once the chili has reached your desired thickness and the flavors have developed, serve it hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
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Expert Notes And Tips
- Make sure you brown the meat and allow it to caramelize. This will add a lot of flavor to your dish.
- If you enjoy a thinner chili, omit the refried beans. You can also add more beer or use beef stock to thin things out.
- For deeper flavors, let the chili sit for 10-15 minutes after cooking before serving.
Serving Suggestions For Dutch Oven Chili
Serve with your favorite toppings, such as:
- Cornbread or crusty bread
- Shredded cheese (grass-fed sharp cheddar is my favorite)
- Sour cream
- Chopped green onions
- Fresh cilantro
- Avocado slices
- Easy Guacamole
- Diced jalapeno
- Lime wedges
- Tortilla chips
Other ways to enjoy the classic chili recipe:
- Serve over hot dogs
- Mix into Mac and Cheese to make a chili mac
- Layer over tortilla chips to make nachos.
- Chili Omelet
Storage And Reheating
- To store: Let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- To reheat: Thaw frozen chili in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a splash of water or chicken broth if it's too thick.
Recipe FAQs
Absolutely! Brown the meat and onions in a skillet first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, draining and rinsing canned beans reduces sodium content and prevents the chili from becoming too soupy.
Definitely! Chili often tastes even better the next day as the flavors have time to meld. Just reheat gently before serving.
More Dutch Oven Recipes
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The Best Dutch Oven Chili With Beef
Equipment
- Le Creuset Dutch Oven
Ingredients
- 4 slices Bacon chopped
- 1 medium Yellow Onion diced
- 1 Red Bell Pepper diced
- 1 Orange Bell Pepper diced
- ½ Jalapeño seeded and diced
- 4 cloves Garlic minced
- 1 lb Grass-Fed Ground Beef
- 6 oz Beer gluten-free
- 2-3 tablespoon Chili Powder to taste
- 2 tablespoon Cumin
- 1 ½ teaspoon Smoked Paprika
- 1 ½ teaspoon Paprika
- ⅛ teaspoon Cayenne Pepper
- 15 oz Crushed Fire Roasted Tomatoes canned
- 15 oz Diced Fire Roasted Tomatoes canned
- 15 oz Mixed Beans drained and rinsed
- ¼-1/2 cup Refried Beans optional
- ¼ teaspoon Sea Salt more to taste
- ¼ teaspoon Pepper
Optional Toppings
- Cilantro
- Greek Yogurt/Sour Cream
- Green Onions
- Avocado
- Cheddar Cheese
- Tortilla Chips
- Cornbread
- Jalapeño
- Lime Wedges
Instructions
- Prepare Your Ingredients: Gather and prep all your ingredients. Wash and chop the veggies, drain and rinse your beans and open all canned items. Having them ready to go will make the cooking process smoother and quicker.
- Crisp the Bacon: Over medium heat, add bacon to a large Dutch oven and cook for 3-4 minutes or until browned. Remove bacon from the Dutch oven and place on a plate lined with a paper towel. If your bacon rendered more than 2-3 tablespoons of fat, remove the excess bacon fat. If your bacon is really lean and doesn't render much fat, add a tablespoon of olive oil to the Dutch oven.
- Sauté the Veggies: Reduce heat to medium-low, add the onion, red and orange bell peppers with a pinch of salt, and saute for about 5 minutes or until veggies become soft. Add the garlic and jalapeño, stir to combine, and cook for 1 minute.
- Brown the Beef: Push veggies to the side, and add ground beef to the Dutch oven. Break the beef up with your spatula, and allow the meat to caramelize. Once the meat starts to brown, stir the beef and veggies together and cook until no longer pink (about 5 minutes). Add the beer to the deglaze pan, then increase the heat and bring to a boil for 2 minutes.
- Season the Chili: Add the chili powder, cumin, smoked paprika, paprika, cayenne pepper, salt, and pepper. Stir to stir to combine, and cook for about 2 minutes.
- Combine the Ingredients: Add the crushed tomatoes, diced tomatoes, mixed beans, refried beans, and bacon then bring to boil for 2-3 minutes. Taste and adjust seasonings as needed.
- Simmer: Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 30 minutes to 1 hour. While the chili simmers, you will want to stir occasionally with a wooden spoon.
- Serve: Once the chili has reached your desired thickness and the flavors have developed, serve it hot with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Notes
- Make sure you brown the meat and allow it to caramelize. This will add a lot of flavor to your dish.
- If you enjoy a thinner chili, omit the refried beans. You can also add more beer or use beef stock to thin things out.
- For deeper flavors, let the chili sit for 10-15 minutes after cooking before serving.
Nutrition
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