Dutch Oven Chili

Dutch oven chili in a bowl with sour cream.

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5 from 51 votes

Create a hearty Dutch oven chili in the comfort of your own home by following these steps.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner

Cuisine: American

Method: Dutch oven

Servings: people

Calories: 263kcal

Author: Corinne Schmitt

Equipment

Dutch oven
Knife
Cutting board

Ingredients

1 1/2 pounds ground beef
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 red bell pepper
1 green bell pepper
1/2 purple onion
2 tablespoons garlic minced
1 cup crushed tomatoes
1/4 cup tomato sauce
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons paprika
1/2 teaspoon cayenne
1 teaspoon oregano
2 tablespoons masa harina

Instructions

Get the Dutch oven hot over medium heat or low steady flame.
Start cooking the beef by adding it to the Dutch oven. Stir occasionally as you work on browning the meat.
1 1/2 pounds ground beef
Season the ground meat with salt and pepper. Remove the meat from the Dutch oven and drain any excess grease from it without rinsing. Set the ground beef aside for now.
1/2 teaspoon kosher salt, 1/2 teaspoon pepper
Chop the onion and peppers into small pea-sized bits before putting them in the Dutch oven.
1 red bell pepper, 1 green bell pepper, 1/2 purple onion
Sauté the vegetables for eight to 10 minutes until they're tender and the onions have become translucent. Next, add the minced garlic and sauté for another two minutes.
2 tablespoons garlic
Put the ground beef back into the Dutch oven and mix it with the vegetables.
Add both the tomato sauce and crushed tomatoes to the pot and mix them in. Cover the Dutch oven and allow a slow boil to start to further cook the ground meat.
1 cup crushed tomatoes, 1/4 cup tomato sauce
Remove the lid and add all the remaining spices before mixing well. Place the cover back and let the chili simmer for 30 minutes over medium heat.
3 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons paprika, 1/2 teaspoon cayenne, 1 teaspoon oregano
Remove the lid and stir in the masa harina. Reduce the heat and then cover the Dutch oven. Let it cook on low heat for an hour or 300 F.
2 tablespoons masa harina
Remove the Dutch oven from the heat and allow it to cool.
Serve the chili with your preferred toppings. Savor and enjoy.

Notes

Pro Tips

You can add a drizzle of olive oil in the Dutch oven before adding the ground beef.
If this stovetop chili turns out too thick for your taste, you may add some chicken broth, beef broth, or water to thin it out. Add just enough liquid to help the dish boil and simmer better.
If you like a thicker chili, then allow the chili to simmer for a bit while uncovered. This will also help make the chili even more flavorful.
Allow your chili to simmer slowly over low heat. This slow cooking process allows the flavors to meld and intensify, resulting in a richer and more complex taste.

Recipe FAQs

How do you store any leftover chili?

You can store any leftover chili by transferring it to an airtight container and then putting it in the fridge.

Alternatively, put the airtight container with the chili inside the freezer instead of the fridge. When stored this way, it can last for up to three months.

How do you reheat leftovers?

If you’re reheating chili from the fridge, you can just reheat it in the microwave or over the stovetop.

However, if you’re reheating frozen chili, you may want to let it thaw overnight before reheating it.

What toppings should I add to Dutch oven chili?

It depends on your preferences. Sour cream, Greek yogurt, shredded cheddar cheese, diced avocado, chopped or diced onions, or chopped jalapenos are all amazing toppings.

Nutrition