Dutch Oven Chili
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.
A thick and smoky beef and bean chili made in a Dutch oven with bold spices and rich tomato flavor.
Nutrition per serving
Ingredients
Main
Beans
Base
Seasoning
Aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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