This classic Dutch Oven Chili recipe is just like mom used to make! It's hearty and tasty with ground beef, beans, and an easy homemade blend of seasonings. Plus, it's easy to make in 1-pot on the stovetop with everyday ingredients.
Looking for a delicious and easy chili recipe? Look no further!
This is our family dutch oven chili recipe and it's always a family pleaser. I love that it's super easy to put together, and the kids love a good chili night!
We like to serve it up a big dollop of sour cream, some grated cheese, and a little parsley. And of course, with a pile of fluffy cornbread!
What is a Dutch Oven
A dutch oven is a type of cooking pot that is usually made from cast iron or ceramic and has a lid. It is often used for braising, stewing, and baking. Dutch ovens are versatile and can be used on the stovetop or in the oven.
Dutch ovens are great for chili, aren't they? We love that they make it super easy to whip up a flavorful stovetop chili with just one pot.
The kitchen gets filled with tasty aromas and you'll soon be dishing up the tastiest meal.
Why will this recipe make you say, WOW!
- It's a classic traditional chili recipe.
- You can make it ahead, then warm it up on the stovetop or in the oven.
- You can adjust the chili heat to your liking.
- It's so easy! Follow the step-by-step instructions.
- Freezer friendly.
- Ground Beef - We use 90% lean ground beef.
- Onion - yellow or red onion.
- Garlic - to give extra flavor to the dish.
- Olive Oil - or your favorite cooking oil.
- Canned tomatoes - diced or crushed tomatoes.
- Beef Broth - we love the richness from beef broth, but vegetable works too.
- Kidney Beans - canned kidney beans or other red beans.
- Tomato Paste - the thick puree in a small can or tube.
- Spices: Ground Cumin, Chili Powder, Cayenne - to make it less spicy, leave out the cayenne and choose mild chili powder.
- Ground cinnamon - our not-so-secret ingredient for adding depth of flavor.
- Sugar - cuts through the acidity of the tomatoes.
- Salt and Pepper
How to make Dutch Oven Chili
Cook the onions: Add the oil to a Dutch Oven (or large pot) over medium heat. Add the chopped onion and sautée for 5-7 minutes, stirring often so it doesn't scorch, or until very soft. Stir in the garlic for a further minute.
Cook the ground beef: Add the ground beef to the pan and sautée, stirring for a further 7-10 minutes until cooked through and browned. Stir in the tomato paste/puree, as well as the cumin, chili powder, sugar, cayenne, salt and pepper.
Add the remaining ingredients: Stir in the broth, canned tomatoes, and kidney beans. Bring to the boil, then reduce the heat and simmer for 60 minutes, stirring occasionally.
Serve and enjoy!
- Don’t skip sautéing onions. Cooking them first makes them wonderfully soft and full of flavor.
- If using dried kidney beans, cook them first according to package instructions.
- This chili is even better the next day when the flavors fully merge. We like to make a big batch and serve it one day with rice, and a day or two later with baked potatoes.
Toppings for chili
We love adding toppings to our chili to make it extra special. Try these!
- Sliced avocado
- Sour cream
- Shredded cheese
What to serve with chili
- Cornbread is a classic!
- Tortilla chips. Try making your own.
- Soft and fluffy dinner rolls.
- A side of rice or seasoned rice.
- A bowl of guacamole or salsa.
- Pour it over baked potatoes.
- Looking for an appetizer? Try Buffalo Bacon Wrapped Chicken Wings!
Storage and Freezing
Storage: Store cooked chili in a sealed container in the fridge for up to 4 days. Reheat it on the stovetop, microwave, or in the oven in a dutch oven. Ensure it's cooked through.
Freezing: This chili is freezer friendly. When it's completely cooled, store it in freezer bags or a container for up to 3 months. You'll then need to defrost it fully and reheat it as above.
Cooking it low and slow, using good 90% lean ground beef and adding a touch of ground cinnamon are our top secrets for making the BEST chili!
Food Safety Tips
- Before cooking, be sure to wash your hands and countertops.
- Do not use the same utensils on cooked food that has touched raw meat.
- Always wash your hands after touching raw meat, fish, and poultry.
- Never leave cooking food unattended.
- Keep those pot/pan handles turned in away from the front of the stove.
- When cooking at high temperatures, use oils with a high smoking point, to avoid harmful compounds.
- Put foods in the fridge or freezer within 2 hours of cooking. Reduce this to within 1 hour if it is 90 degrees or hotter outside.
Cook to safe temperatures:
To ensure food is cooked through, it's best to use a food thermometer. Be aware that you can’t always tell by looking.
- Beef, Pork, Lamb: 145 °F
- Fish: 145 °F
- Ground Beef, Ground Pork, Ground Lamb: 160 °F
- Turkey, Chicken, Duck: 165 °F
Dutch Oven Chili
- Dutch Oven
- 2 tablespoons olive oil
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 1 pound 90% lean ground beef
- 2 tablespoons tomato paste/puree
- 1 tablespoon ground cumin
- 2 teaspoons chili powder (mild or hot)
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper -optional
- 1 ½ cups beef broth
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans (drained and rinsed)
- Sour cream
- Grated cheese
- Add the oil to a Dutch Oven (or large pot) over medium heat. Add the chopped onion and sautée for 5-7 minutes, stirring often so it doesn't scorch, or until very soft. Stir in the garlic for a further minute.
- Add the ground beef to the pan and sautée, stirring for a further 7-10 minutes until cooked through and browned. Stir in the tomato paste/puree, as well as the cumin, chili powder, cayenne, sugar, cinnamon, salt and pepper.
- Stir in the broth, canned tomatoes, and kidney beans. Bring to the boil, then reduce the heat and simmer for 60 minutes, stirring occasionally. Check it regularly and add more beef stock (or water) if it's starting to dry or scorch.
- Serve and enjoy!
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.