Go Back
–+ servings
white bowl filled with chili topped with sour cream and a sprinkle of fresh parsley
Print Recipe
5 from 37 votes

Dutch Oven Chili

This Dutch Oven Chili is a thick and flavorful chili that can be made at home or on the camp fire.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 8 Servings
Calories: 266kcal
Author: Wendy

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.

Nutrition

Serving: 1Serving | Calories: 266kcal | Carbohydrates: 10g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 332mg | Potassium: 521mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1827IU | Vitamin C: 36mg | Calcium: 64mg | Iron: 4mg