Dinner

Dutch Oven Chili Recipe

ByRafael Mansero October 19, 2025October 19, 2025

Introduction

This Dutch Oven Chili is a hearty, flavorful meal perfect for cozy nights. Packed with tender ground beef, beans, and a rich blend of spices, it’s satisfying and easy to make. Gather your ingredients, and let’s get cooking!

A white bowl filled with a thick layer of chili made from ground beef, diced tomatoes, and beans, with a rich reddish-brown color and a chunky texture; on one side of the bowl, a generous dollop of white sour cream topped with chopped green onions and cilantro; next to the sour cream, a small mound of shredded yellow cheddar cheese sprinkled with more chopped cilantro. The bowl has two handles and a matching white lid placed nearby, all set on a white marbled surface with a silver spoon and a red cloth napkin partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 ½ pounds ground beef
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
15 ounces canned kidney beans, drained and rinsed
15 ounces canned black beans, drained and rinsed
15 ounces canned diced tomatoes, do not drain
6 ounces tomato paste
2 cups beef or vegetable broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika
Salt, to taste
Black pepper, to taste
Shredded cheese, for topping
Sour cream or dairy-free alternative, for topping
Sliced green onions, for topping
Chopped fresh cilantro, for topping
Sliced jalapeños, for topping
Avocado slices, for topping

Instructions

Step 1: Place your Dutch oven over medium-high heat and add the olive oil.
Step 2: Add the chopped onions and cook for 2 to 3 minutes until translucent.
Step 3: Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant.
Step 4: Push the onions and garlic to one side of the Dutch oven. Add the ground beef to the other side.
Step 5: Cook the meat, breaking it apart with a spatula, until browned and cooked through. Drain excess fat if needed.
Step 6: Stir in the diced bell peppers, chili powder, ground cumin, paprika, salt, and black pepper. Cook for 2 to 3 minutes until peppers soften.
Step 7: Add kidney beans, black beans, diced tomatoes, tomato paste, and broth. Stir to combine well.
Step 8: Bring to a boil, then reduce heat to low. Cover and simmer for at least 30 minutes, stirring occasionally.
Step 9: Taste and adjust seasoning with more salt, pepper, or spices as preferred.
Step 10: Serve in bowls, topped with shredded cheese, sour cream, green onions, cilantro, jalapeños, and avocado slices.

Tips & Variations

For a vegetarian version, substitute ground beef with plant-based meat or extra beans.
Add a touch of cocoa powder or a dash of cinnamon to deepen the chili’s flavor.
Use fire-roasted diced tomatoes for extra smokiness.
Letting the chili simmer longer, even up to an hour, enhances its richness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the consistency. This chili also freezes well for up to 3 months.