Description
This hearty Dutch Oven Chili is a flavorful, comforting dish packed with ground beef, beans, bell peppers, and a blend of savory spices. Slow-simmered to perfection, this chili is perfect for cozy dinners and easily customizable with your favorite toppings like cheese, sour cream, and avocado slices.
Ingredients
Scale
Main 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
Toppings
- Shredded cheese
- Sour cream or dairy-free alternative
- Sliced green onions
- Chopped fresh cilantro
- Sliced jalapeños
- Avocado slices
Instructions
- Heat the Dutch oven: Place your Dutch oven over medium-high heat and add 2 tablespoons of olive oil, making sure the base is evenly coated to prepare for sautéing.
- Sauté onions: Add the chopped onions to the Dutch oven and cook for 2 to 3 minutes until they become translucent, releasing their sweetness.
- Add garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute more, allowing it to become fragrant but not browned.
- Brown the beef: Push the onions and garlic aside. Add the ground beef to the Dutch oven, breaking it apart with a spatula. Cook until it is browned and fully cooked through, then drain any excess fat if necessary.
- Cook peppers with spices: Stir in the diced red and green bell peppers along with the chili powder, ground cumin, paprika, salt, and black pepper. Cook for 2 to 3 minutes, softening the peppers and blooming the spices.
- Add beans and liquids: Pour in the kidney beans, black beans, diced tomatoes (with juice), tomato paste, and beef or vegetable broth. Stir all ingredients together until well combined.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low. Cover with the Dutch oven lid and let the chili simmer for at least 30 minutes, stirring occasionally to meld the flavors.
- Adjust seasoning: Taste the chili and add more salt, black pepper, or additional spices as desired for your preferred flavor balance.
- Serve with toppings: Ladle the chili into bowls and top with shredded cheese, sour cream or dairy-free alternative, sliced green onions, fresh cilantro, jalapeños, and avocado slices to enhance flavor and texture.
Notes
- You can substitute ground beef with turkey, chicken, or a plant-based meat alternative.
- Simmering the chili longer will develop deeper, richer flavors.
- For extra heat, add more chili powder or jalapeños.
- Beans can be swapped with other varieties like pinto or cannellini.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Dutch Oven Chili, chili recipe, ground beef chili, bean chili, stovetop chili, easy chili, comfort food
