This dutch oven chili is a comforting and hearty dish perfect for a cozy night in. With its rich blend of spices and aromatic vegetables, it promises a burst of flavors in every bite. Ideal for a family meal or a casual get-together, this recipe will have everyone coming back for seconds.
Photos of Dutch Oven Chili Recipe
Some ingredients in this recipe might not be staples in every household. Items like chipotle chile powder, ground mustard, and fresh cilantro might require a trip to the supermarket. Make sure to also check for the specific type of beans and spices as they are crucial to the flavor of the chili.
Ingredients For Dutch Oven Chili
extra-virgin olive oil: This oil provides a rich flavor and is perfect for sautéing the beef and vegetables.
ground beef: The main protein in this chili, adding meaty richness.
green bell peppers: These add a slight sweetness and crunch to the chili.
yellow onion: Adds a nice depth of flavor and sweetness when sautéed.
chili powder: The main spice that gives chili its distinctive taste.
garlic cloves: Adds a pungent and aromatic note to the dish.
paprika: Adds a sweet and smoky flavor to the chili.
ground cumin: Provides a warm, earthy flavor that is essential in chili.
oregano: Adds a herbal note that complements the other spices.
thyme: Offers a subtle, earthy flavor that rounds out the spice mix.
ground mustard: Adds a tangy, slightly sharp flavor to the chili.
chipotle chile powder: Provides a smoky heat that enhances the chili's flavor.
tomatoes: Adds acidity and body to the chili, making it rich and hearty.
garbanzo beans: Adds texture and protein, making the chili more filling.
water: Helps to simmer and meld all the flavors together.
sea salt: Enhances all the flavors in the dish.
cilantro leaves: Adds a fresh, bright flavor as a finishing touch.
One reader, Ivor Landeros says:
This Dutch oven chili recipe is fantastic! The flavors meld beautifully, and the spices add a perfect kick. It's hearty, comforting, and easy to make. My family loved it, and it's definitely going into our regular meal rotation. Highly recommend!
Techniques Required for Making Dutch Oven Chili
How to sear and brown ground beef: Heat the olive oil in the Dutch oven until shimmering, then add the ground beef and allow it to cook without stirring too much so it can develop a brown crust.
How to soften vegetables: After adding the bell peppers and onion to the pot, cook them until they become soft and translucent, which usually takes about 4 to 5 minutes.
How to simmer: Bring the mixture to a simmer by heating it until it just starts to bubble, then reduce the heat to medium and cover the pot to cook slowly.
How to season: Add sea salt to taste and stir in the cilantro leaves just before serving to enhance the flavor of the chili.
Making homemade chili is one of the best spicy, seasoned dishes I enjoy eating with family and friends. I usually cook my stovetop chili or chili con carne using a regular pot, but recently, I’ve been experimenting with a Dutch oven. And, let me tell you, it’s amazing for making homemade chili. It’s a heavy duty pot that is great at braising meats on high heat, and slow cooking food. Since it has thick walls, the heat is evenly distributed which was perfect for my Dutch oven chili recipe. This spicy, savory dish is loaded with seasoned ground beef, beans, bell peppers, and onions that are just so delicious to eat.
It’s so easy to make this award-winning (if I do say so myself) chili recipe of mine. Start by getting your own Dutch oven. You won’t regret buying one since it’s kind of like a multi cooker on its own where you can easily slow cook, roast, boil, and fry food. They’re also perfect for camping, especially if you buy those pre-seasoned cast iron coated ones. Dutch oven cooking with charcoal briquettes is a classic cooking method for this all-around pot, and with its tight-fitting lid, it can also be used as a pan since it’s made out of the same material. It’s a really durable and versatile pot, so you can make some of the best Dutch oven recipes like this chili dish!
I used a 6-quart cast iron Dutch oven, but you can also choose the enamel coated one. With my cast iron pot, I cooked the lean ground beef first until it’s brown and then mixed in the vegetables until it’s soft. For the meat, you can switch it up with ground turkey, ground pork, or even sliced sausages so it’s extra tasty. Adding in other vegetables as well like corn, carrots, or zucchini slices can make the dish stand out even more. That’s why I love making this dish because I can customize it a lot of times and it’s still delicious and hearty.
After combining the meat and veggies, I mixed in the powdered spices and garlic, and then added in the beans and tomatoes. If you don’t have garbanzo beans, then feel free to use any kinds of beans such as cannellini beans, pinto beans, black, white, or red kidney beans. Mix everything together and let the spices blend with the veggies, beans, and meat. Afterwards, I let it simmer and slow-cooked it for about an hour until the broth was thick. I transferred it to a large bowl and seasoned it with sea salt and the chopped cilantro.
Feel free to add in other toppings as well. I personally love adding sour cream and shredded cheeses into my Dutch oven chili. Sometimes, I would even pair this chili with baked potatoes for a much more filling dish. Additionally, if you want a spicier chili dish, then slice up some jalapenos or use chili flakes. There are a lot of ways you can make this dish a lot tastier, and the inclusion of flavorful toppings is one of my favorite ways to make it the best chili recipe ever.
How To Make Dutch Oven Chili
Spice up your weeknights with this Dutch oven chili recipe made with ground beef, beans, tomatoes, and flavorful spices that are cooked slowly until chili is thick.
Serves:
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb lean ground beef, grass-fed
- 2 large green bell peppers, stemmed, seeded, and finely chopped
- 1 large yellow onion, finely chopped
- 3 tbsp chili powder
- 2 garlic cloves, finely chopped, or 2 tsp garlic powder
- 1 tbsp paprika
- 2 tsp ground cumin
- 2 tsp oregano, dried
- 2 tsp thyme, dried
- 1 tsp ground mustard
- ½ tsp chipotle chile powder
- 28 oz tomatoes, (1 can), crushed or diced
- 15 oz garbanzo beans, (1 can), rinsed and drained
- 4 cups water, filtered
- 2 tsp sea salt
- 1 cup cilantro leaves, loosely packed, roughly chopped
Optional Toppings:
-
- Sour cream
- Hot sauce, Ancho chile, or chili flakes
- Jarred jalapenos
- Shredded cheese
- Green onions, chopped
- Chives
Instructions
- Heat olive oil in a 6-quart Dutch oven over medium-high heat until shimmering for about 1 minute. Add beef and allow to sear and brown until mostly cooked for about 3 minutes.
- Stir in bell peppers and onion. Cook until vegetables are soft for about 4 to 5 minutes. Stir in chili powder, garlic, paprika, cumin, oregano, thyme, mustard powder, and chipotle powder.
- Pour in can of diced tomatoes, garbanzo beans, and water and bring to a simmer.
- Cover the pot and reduce heat to medium. Cook slowly until chili has reduced and thickened for about 1 hour.
- Season with sea salt and stir in cilantro.
- Serve with toppings of your choice, and enjoy!
Nutrition
- Calories: 850.70kcal
- Fat: 38.02g
- Saturated Fat: 10.52g
- Trans Fat: 1.34g
- Monounsaturated Fat: 17.00g
- Polyunsaturated Fat: 5.16g
- Carbohydrates: 87.71g
- Fiber: 20.76g
- Sugar: 20.91g
- Protein: 45.75g
- Cholesterol: 80.51mg
- Sodium: 1251.48mg
- Calcium: 176.35mg
- Potassium: 1958.71mg
- Iron: 10.27mg
- Vitamin A: 257.23µg
- Vitamin C: 102.52mg
Technique Tip for Enhancing the Flavor of Dutch Oven Chili
When browning the ground beef, make sure not to overcrowd the dutch oven. This allows the meat to sear properly, developing a rich, deep flavor. If necessary, brown the beef in batches to ensure even cooking.
Time-Saving Tips for Preparing This Chili Recipe
Prep ingredients ahead: Chop bell peppers, onion, and mince garlic in advance to save time during cooking.
Use canned beans: Opt for canned garbanzo beans instead of dried to cut down on cooking time.
Pre-measure spices: Measure out chili powder, paprika, cumin, oregano, thyme, mustard powder, and chipotle powder before starting.
Quick simmer: Use a higher heat setting initially to bring the chili to a simmer faster before reducing the heat.
Batch cooking: Double the recipe and freeze half for a quick meal later.
Substitute Ingredients For Dutch Oven Chili Recipe
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.
ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can absorb the flavors of the spices well.
green bell peppers - Substitute with red bell peppers: Red bell peppers are sweeter and provide a similar texture and color contrast.
yellow onion - Substitute with red onion: Red onions offer a slightly milder flavor and can add a bit of color to the dish.
chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.
garlic cloves - Substitute with garlic powder: Garlic powder can provide a similar flavor profile when fresh garlic is not available.
paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the chili.
ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor and can be used in a pinch.
oregano - Substitute with basil: Basil offers a different but complementary herbaceous note to the chili.
thyme - Substitute with rosemary: Rosemary has a robust flavor that can stand in for thyme in hearty dishes like chili.
ground mustard - Substitute with Dijon mustard: Dijon mustard can provide a similar tangy flavor when ground mustard is not available.
chipotle chile powder - Substitute with smoked paprika: Smoked paprika can provide a similar smoky heat, though it may be milder.
tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide the same base and texture for the chili.
garbanzo beans - Substitute with kidney beans: Kidney beans are a common chili ingredient and offer a similar texture and flavor.
water - Substitute with beef broth: Beef broth adds more depth of flavor compared to plain water.
sea salt - Substitute with kosher salt: Kosher salt has a similar saltiness and can be used in the same quantity.
cilantro leaves - Substitute with parsley: Parsley provides a fresh, herbaceous note similar to cilantro.
Best Way to Present Dutch Oven Chili
Serve in a shallow, wide bowl: This allows the chili to spread out, showcasing the rich colors and textures of the ingredients.
Garnish with fresh cilantro: Add a sprig of cilantro leaves on top for a burst of color and freshness.
Add a dollop of sour cream: Place a small spoonful of sour cream in the center to add creaminess and contrast.
Sprinkle with finely chopped red onions: A few pieces of red onion will add a pop of color and a bit of crunch.
Serve with a side of cornbread: A slice of cornbread on the side complements the chili perfectly and adds a touch of sweetness.
Drizzle with extra-virgin olive oil: A light drizzle of extra-virgin olive oil on top adds a glossy finish and enhances the flavor.
Use a microplane to grate fresh cheese: Grate a small amount of cheddar cheese or Monterey Jack over the chili for a melty, savory touch.
Add a wedge of lime: Place a lime wedge on the side for an optional squeeze of citrus that brightens the dish.
Top with thinly sliced jalapeños: For those who enjoy extra heat, a few slices of jalapeños can add a spicy kick.
Serve with a small side of avocado: A few slices of avocado on the side provide a creamy, cooling contrast to the spicy chili.
Essential Tools for Making Chili in a Dutch Oven
Dutch oven: A heavy-duty pot that retains and evenly distributes heat, perfect for slow-cooking chili.
Wooden spoon: Ideal for stirring ingredients without scratching the surface of the dutch oven.
Chef's knife: Essential for chopping the bell peppers, onion, and garlic.
Cutting board: Provides a stable surface for chopping vegetables and mincing garlic.
Measuring spoons: Necessary for accurately measuring out the spices and olive oil.
Can opener: Used to open the cans of tomatoes and garbanzo beans.
Measuring cup: Useful for measuring the water and cilantro leaves.
Ladle: Handy for serving the chili once it's done cooking.
Tongs: Useful for handling the ground beef while it browns.
Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.
How To Store and Freeze Leftover Chili
Let the chili cool completely before storing or freezing. This prevents condensation from forming, which can lead to freezer burn or spoilage.
For short-term storage, transfer the cooled chili to an airtight container and refrigerate for up to 4-5 days. The flavors will continue to meld and develop over time.
If freezing, portion the chili into individual serving sizes or family-sized portions in freezer-safe containers or resealable bags. This allows for easy thawing and reheating later on.
When using freezer bags, remove as much air as possible before sealing to prevent freezer burn. Lay the bags flat in the freezer for efficient storage and quicker thawing.
Label the containers or bags with the date and contents for easy identification. Chili can be frozen for up to 3 months without significant loss of quality.
To thaw frozen chili, transfer it to the refrigerator overnight or place the container in a bowl of cold water, changing the water every 30 minutes until thawed.
Reheat thawed chili in a Dutch oven or large pot over medium heat, stirring occasionally, until heated through. Add a splash of water or broth if needed to thin out the consistency.
For food safety, ensure the reheated chili reaches an internal temperature of 165°F (74°C) before serving.
How To Reheat Leftover Chili
Stovetop method: transfer the leftover chili to a saucepan or pot and reheat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure even reheating without scorching the bottom of the pot. If the chili appears too thick, add a splash of water or broth to thin it out and prevent it from drying out.
Microwave method: place the leftover chili in a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 30-second intervals, stirring between each interval, until the chili is heated through. Be careful when removing the bowl from the microwave, as it may be hot, and stir the chili well to distribute the heat evenly.
Oven method: preheat your oven to 350°F (175°C). transfer the leftover chili to an oven-safe dish and cover it with aluminum foil. place the dish in the preheated oven and bake for 15-20 minutes, or until the chili is heated through. Stir the chili halfway through the reheating process to ensure even heating. This method is particularly useful if you have a large quantity of chili to reheat or if you want to reheat it alongside other dishes.
Slow cooker method: if you have a slow cooker or crockpot, you can use it to reheat your leftover chili. transfer the chili to the slow cooker and set it to low heat. cover and let the chili reheat for 1-2 hours, stirring occasionally, until it reaches the desired temperature. This method is ideal if you want to reheat the chili slowly and allow the flavors to meld even further.
Freezer method: if you have frozen your leftover chili, remove it from the freezer and let it thaw in the refrigerator overnight. once thawed, use any of the above methods to reheat the chili. If you're short on time, you can also reheat the frozen chili directly in a saucepan or pot over low heat, stirring frequently to prevent scorching and ensure even thawing and reheating.
Random Fact About Dutch Oven Chili
A unique aspect of this dutch oven chili recipe is the use of garbanzo beans instead of the more traditional kidney or pinto beans. This substitution not only adds a different texture but also provides a slightly nutty flavor, making the chili distinct and flavorful.
Is Making Chili in a Dutch Oven Economical for Home Cooking?
This dutch oven chili recipe is quite cost-effective for a household. The use of ground beef and garbanzo beans provides a hearty protein base, while bell peppers and onion add bulk and flavor without breaking the bank. Spices like chili powder and paprika are pantry staples, making this dish both flavorful and economical. The approximate cost for a household of 4 people is around $15-$20 USD. Overall Verdict: 8/10.
Is This Chili Recipe Healthy or Unhealthy?
This Dutch oven chili recipe has both healthy and unhealthy aspects. On the positive side, it includes:
- Nutrient-rich vegetables like bell peppers, onions, and tomatoes
- Fiber-packed garbanzo beans
- Lean protein from the ground beef
- Beneficial herbs and spices such as garlic, oregano, and thyme
However, there are some areas of concern:
- The recipe calls for a significant amount of chili powder and other high-sodium seasonings, which could contribute to excessive sodium intake
- Depending on the fat content of the ground beef, the dish may be high in saturated fat
- The recipe lacks additional vegetables or leafy greens that could boost its nutritional value
To make this chili recipe healthier, consider the following modifications:
- Opt for lean or extra-lean ground beef, or replace half the beef with ground turkey or plant-based alternatives like crumbled tempeh or lentils
- Reduce the amount of chili powder and other high-sodium seasonings, and instead rely on more herbs and spices for flavor
- Add more vegetables to the mix, such as diced carrots, celery, or zucchini, to increase the fiber and nutrient content
- Include a handful of leafy greens like spinach or kale during the last few minutes of cooking for an extra nutritional boost
- Serve the chili with wholesome toppings like diced avocado, low-fat plain Greek yogurt, or a sprinkle of reduced-fat shredded cheese
Editor's Thoughts on This Dutch Oven Chili Recipe
This dutch oven chili recipe offers a robust blend of flavors with its mix of spices and fresh ingredients. The use of chipotle chile powder adds a smoky depth, while the garbanzo beans provide a unique twist. Cooking it slowly allows the flavors to meld beautifully, resulting in a rich and hearty dish. However, consider reducing the water to 2-3 cups for a thicker consistency. The cilantro adds a fresh finish, but you might want to add it just before serving to maintain its vibrant flavor. Overall, it's a well-rounded and flavorful chili.
Enhance Your Dutch Oven Chili Recipe with These Unique Side Dishes:
Other Alternative Chili Recipes to Try
Suggested Appetizers and Desserts to Serve With This Chili Recipe
Why trust this Dutch Oven Chili Recipe:
This dutch oven chili recipe is a must-try for its rich, hearty flavors and ease of preparation. Using a blend of ground beef, bell peppers, and onions, it creates a robust base. The combination of chili powder, paprika, and cumin adds depth, while garbanzo beans and tomatoes provide texture and balance. Slow-cooked to perfection, this dish is seasoned with sea salt and finished with fresh cilantro. Trust this recipe for its well-rounded flavors and straightforward instructions, ensuring a satisfying meal every time.
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