Dutch Oven Chili (1 hr)
This stovetop Dutch Oven Chili is a perfect one-pot weeknight dinner that’s easy to prepare and even easier to clean up. With just 15 minutes of hands-on prep time, you can have a pot of simmering chili ready in less 1 hour. Bold Mexican spices create a high protein dish that’s both comforting and packed with flavor.
Chili is one of those easy comfort dinners the whole family enjoys in our house. This ground beef chili recipe is milder in term of heat with families in mind but you can easily spice it up by adding more chili.
I like to serve this chili with my homemade flatbread or no-yeast dinner rolls. Classic nacho chips or on tostadas are make classic sides as well. Or add the chili to rice, quinoa, or cornbread.
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Dutch Oven Chili
This one-pot Dutch Oven Chili is perfect for busy weeknights. With 15 minutes of prep and less than an hour of cook time, you're able to enjoy a hearty meal that's packed with bold flavors.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp red chili flakes
- 2 tsp dried oregano
- 2 green bell peppers diced
- 14 oz tomato purée passata – not paste, or crushed tomatoes
- 1 cup beef stock
- 1 cup corn frozen or fresh
- 14 oz mixed beans canned, incl. juices
To Serve
- 1/2 cup sour cream
- 2 tbsp fresh cilantro finely chopped
- 1 jalapeño pepper optional, thinly sliced
Instructions
- Prepare all the ingredients by cutting the vegetables, measuring out spices, and opening the tins as the chili comes together quickly.
- Heat olive oil in a large pot or Dutch oven over high heat. Add the ground lamb and break it up into small pieces while browning it, 2-3 minutes.1 tbsp olive oil, 1 lb ground beef
- Add the diced onion, garlic, and seasonings and cook while stirring for 2-3 minutes. You want to pack in the flavors early on.1 yellow onion, 2 garlic cloves, 1 tsp salt, 1/2 tsp ground black pepper, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp red chili flakes, 2 tsp dried oregano
- Reduce the heat to medium heat and add the diced bell peppers, followed by the crushed tomatoes, stock, frozen corn, and mixed beans (including the starchy juices).2 green bell peppers, 14 oz tomato purée, 1 cup beef stock, 14 oz mixed beans, 1 cup corn
- Stir to combine and bring everything to a simmer. Reduce the heat and simmer for 30 minutes allowing the vegetables to cook and flavors to combine. Stir occasionally to prevent any bits from burning to the bottom.
- Season to taste with salt, ground pepper, and extra chili. Serve in individual bowls and garnish with sour cream, chopped mint, and a thinly sliced jalapeño pepper for some extra heat.1/2 cup sour cream, 2 tbsp fresh cilantro
Notes
Thicken it up: If your chili is too thin, let it simmer longer or add a cornstarch slurry.
Serve the chili with nacho chips or on tostadas. Rice, quinoa, or cornbread make filling sides as well.
Storage: Chili is one of those great batch-cooking recipes as it stores well in the fridge and freezer. You can keep it in an airtight container in the fridge for up to 4 days or store it in the freezer for up to 3 months.
Nutrition
Calories: 355kcalCarbohydrates: 33gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 60mgSodium: 594mgPotassium: 1096mgFiber: 8gSugar: 7gVitamin A: 1007IUVitamin C: 43mgCalcium: 93mgIron: 6mg
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Ingredients and substitutions
- Ground beef – Choose grass-fed and finished organic ground beef if possible.
- Stock – Beef stock is widely available and adds savory flavors to the chili.
- Tomatoes – I use passata (puréed tomatoes) as I like a smooth and velvety sauce but you can also choose diced or crushed tinned tomatoes.
- Beans – A canned bean mix works best. Kidney beans, pinto beans, black beans, and even chickpeas work well. I use the liquid as well as the starches help thicken the sauce.
- Spices – A simple blend of ground cumin, smoked paprika, oregano, and chili flakes adds plenty of flavor to this dish. Sweet paprika, Mexican oregano or marjoram, and chili powder are good substitutes, or simply use 2 tbsp of my homemade burrito spice mix.
- Vegetables – Green or red bell peppers, yellow or red onion, fresh garlic, and fresh or frozen corn give the chili extra flavor, color, and texture. Potatoes, sweet potatoes, squash, carrots, celery, or greens such as spinach or kale make tasty additions as well.
How to make chili in the Dutch oven
Browned ground beef.
Onion, garlic, and seasonings are added to the browned meat.
Chili sauce with chopped vegetables.
Chili before being slow-cooked to thoroughly combine the flavors.
Slow cooker instructions
- Prep all ingredients.
- Brown the ground meat in a large skillet over high heat (2 minutes). Add onion, garlic, and seasonings, and cook for 1 minute.
- Transfer the mixture to the slow cooker. Add remaining ingredients but reduce the beef broth by 1/2 cup.
- Cook on low for 8 hours or on high for 4 hours. Stir and let it set for 30 minutes before serving. Thicken the chili with a cornstarch slurry if needed.
