Dutch Oven Chili
This Dutch Oven Chili is packed with flavor and hearty ingredients like ground beef, tomatoes, and spices. The best part? It’s easy to make in one pot!
No matter if you are making this tasty recipe for dinner at home or while camping, your entire family is bound to love this tangy recipe. If you are looking for a new chili recipe check out this Smoked Chili recipe.
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Why I Love This Recipe
- This delicious chili is packed with flavorful ingredients creating a hearty one-pot meal that everyone in the family will love.
- With its zesty flavor and easy preparation, this chili recipe is sure to become a favorite for dinner at home or while camping!
- Plus are the ingredients are easy to find at your local grocery stores and budget-friendly!
If you love chili you may also enjoy this Instant Pot Chili recipe.
Ingredients
Variations / Options / Add-Ins
- Protein: Instead of protein you could also use ground turkey or ground chicken.
- Spicy: If extra heat add more chili powder, or add cayenne pepper or crushed red pepper flakes.
- Beans: If you like beans in your chili, you can add in a can of your favorite beans like chili beans, or red kidney beans. Just drain and rinse them first.
How to Make Dutch Oven Chili
Step 1: Heat the pot
Heat the Dutch oven hot over medium heat until warm.
Step 2: Brown the beef and drain the excess grease
Add the beef and begin to spread hot around. Brown the meat, stirring it occasionally. Season beef with salt and pepper. Remove the meat and drain excess grease.
Step 3: Sauté the veggies
After chopping the onion and peppers into small pea size bits, add the Dutch oven. Sauté for 8-10 minutes until tender and onions are translucent. Add the garlic and sauté for 2 minutes.
Step 4: Add in the beef and tomatoes
Add the beef back and mix. And, then add the crushed tomatoes and tomato sauce and mix it in. Cover and allow a slow boil to start.
Step 5: Add the seasonings and simmer
Remove the lid and add all the spices and mix in. Return the cover and let cook for 30 minutes over medium heat.
Step 6: Stir in the masa flour
Remove the lid and stir in the masa harina. This will thicken the chili. Cover the chili and cook for 1 hour over low heat or 300°.
Step 7: Serve and enjoy
Serve with shredded cheese, sour cream, corn chips, cornbread, and or crackers.
Serving Suggestions
I love to serve my chili with a side of these Air Fryer Cornbread Muffins. However, you could also serve it with your favorite toppings.
Pro Tips
- This recipe can also be cooked over a campfire. If you are cooking over a campfire make sure to use a steady low flame.
- Also, use pot holders when removing the lid or shifting the pan because it can get very hot.
- The garnishes for this dish are unlimited, you can top with sour cream, chives, onions, or even cheddar cheese.
- If you are using a cast iron skillet that has not been enameled be sure to remove the chili from the cast iron as soon as it’s finished cooking, and check your seasoning on your pan you may need to apply.
Storage
Leftovers: This chili will keep in the fridge for up to four days.
Reheating: Reheat it on the stovetop, or in the microwave.
Freezing: You can also freeze this chili in an airtight container or freezer bag for up to one month. When you are ready to enjoy, thaw and heat as desired.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
It is okay to cook chili in a cast iron pot. Cast iron retains heat well and distributes it evenly, making it perfect for slow-cooking dishes like chili. Just make sure that you don’t leave your chili in the cast iron for longer than necessary as it can build up a metallic taste if left too long.
Yes, you can leave out the peppers if you are not a fan of them.
Start by adding a bit of tomato sauce and chopped tomatoes and adjust to taste with more spices like cumin, chili powder, garlic, or onion powder.
More Chili Recipes
If you like chili, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.
Dutch Oven Chili
Equipment
- dutch oven or large pot
Ingredients
- 1 ½ pounds ground beef
- ½ teaspoon salt course kosher
- ½ teaspoon pepper
- 1 red bell pepper
- 1 green bell pepper
- ½ purple onion
- 2 tablespoons minced garlic
- 1 cup crushed tomatoes
- ¼ cup tomato sauce
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- ½ teaspoon cayenne
- 1 teaspoon oregano
- 2 tablespoons masa flour
Instructions
- Heat the dutch oven over medium heat or low steady flame until it’s warm.
- Add the beef and begin to spread hot around. Brown the meat, stirring it occasionally.
- Season beef with salt and pepper. Remove the meat and drain (not rinse) excess grease. Set aside.
- After chopping the onion and peppers into small pea size bits, add the Dutch oven.
- Sauté for 8-10 minutes until tender and onions are translucent. Add the garlic and sauté for 2 minutes.
- Add the beef back and mix.
- Add the crushed tomatoes and tomato sauce and mix it in. Cover and allow a slow boil to start.
- Remove the lid and add all the spices and mix in.
- Return the cover and let cook for 30 minutes over medium heat.
- Remove the lid and stir in the masa flour. This will thicken the chili.
- Cover the chili and cook for 1 hour over low heat or 300°.
- Remove and let cool.
- Garnish with shredded cheese, sour cream, corn chips, cornbread, and or crackers.
Notes
- This recipe can also be cooked over a campfire. If you are cooking over a campfire make sure to use a steady low flame.
- Also, use pot holders when removing the lid or shifting the pan because it can get very hot.
- The garnishes for this dish are unlimited, you can top with sour cream, chives, onions, or even cheddar cheese.
- If you are using a cast iron skillet that has not been enameled be sure to remove the chili from the cast iron as soon as it’s finished cooking, and check your seasoning on your pan you may need to apply.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
