How to Make the Perfect Dutch Oven Chili
Tex-Mex · Easy · 70 min · 6 servings
This bold and smoky Dutch oven chili is loaded with ground beef, three types of beans, and a complex spice blend for maximum depth of flavor. It is the ultimate game-day or weeknight dinner that gets even better the next day.
Why this recipe works
This Dutch Oven Chili recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 395 calories with 30g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs ground beef 80 percent lean
- 2 cans kidney beans drained and rinsed
- 1 can fire roasted diced tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 whole large yellow onion diced
Step by step instructions
Step 1: Brown the Beef
Heat the Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain excess fat but leave a little for flavor.
Step 2: Add Aromatics and Spices
Add the diced onion to the pot with the beef and cook for 4 minutes until softened. Stir in the chili powder and cumin and cook for one minute until the spices are toasted and fragrant.
Step 3: Add Beans and Tomatoes
Stir in the fire roasted diced tomatoes and kidney beans. Add one cup of water or beef broth and stir everything to combine. Season with salt and pepper to taste.
Step 4: Simmer and Develop Flavor
Bring the chili to a boil, then reduce to a low simmer. Cook uncovered for 45 minutes, stirring occasionally, until the chili has thickened and the flavors have melded together beautifully.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ground beef → ground turkey or plant based ground meat
- kidney beans → pinto beans or black beans
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not toasting the spices before adding the liquid which leaves the chili tasting flat and one-dimensional
- Simmering with the lid on which prevents the chili from reducing and thickening properly
Nutrition facts
Per serving: 395 calories, 30g protein, 32g carbs, 16g fat, 10g fiber.
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