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dutch oven chili

Dutch Oven Chili

Print Recipe
Make the best Dutch oven chili from scratch—rich, flavorful, and slow-cooked to perfection. Ideal for family meals, meal prep, or cozy nights in!
Course Main Course
Prep Time 30 minutes
Cook Time 2 hours
Servings 6

Ingredients

Core Ingredients

  • 1 ½ lbs ground beef or cubed chuck roast for richer flavor
  • 1 ½ cups dried kidney beans or 1 15oz can, drained
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cups fresh tomatoes finely chopped (or 1 28oz can of crushed tomatoes if short on time)
  • 2 tablespoon tomato paste
  • 2 cups beef broth or vegetable broth for a lighter option

Spice Blend (from scratch)

  • 2 tablespoon chili powder
  • 1 teaspoon cumin seeds toasted and ground
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon cinnamon optional, for warmth
  • 1 tablespoon salt
  • 1 teaspoon black pepper

For Thickening & Garnishing

  • 1 tablespoon masa harina optional, for thickening
  • 1 tablespoon apple cider vinegar for brightness
  • 1 cup shredded cheddar cheese optional
  • ½ cup sour cream
  • ¼ cup chopped fresh cilantro

Instructions

Prepare the Beans

  • Soak the Beans: Place dried kidney beans in a bowl with enough water to cover them by 2 inches. Soak overnight or at least 8 hours.
  • Cook the Beans: Drain and rinse the beans. In a saucepan, cover them with fresh water and bring to a boil. Reduce heat and simmer for 45–60 minutes until tender. Drain and set aside.
  • Shortcut: If using canned beans, rinse and set aside.

Build the Flavor Base

  • Sear the Meat: Heat your Dutch oven over medium-high heat. Add the ground beef or cubed chuck roast. Sear until browned, about 6–8 minutes. Remove and set aside.
  • Cook Aromatics: In the same pot, add a drizzle of oil if needed. Sauté onions, garlic, and bell peppers until soft and fragrant, about 5 minutes.
  • Toast Spices: Push the vegetables to one side. Add the chili powder, cumin, smoked paprika, coriander, oregano, and cayenne directly to the pot. Toast for 30 seconds until aromatic, stirring constantly.

Assemble the Chili

  • Deglaze the Pot: Stir in the tomato paste and cook for 1 minute. Pour in ½ cup of beef broth, scraping the bottom of the pot to lift any browned bits.
  • Add Main Ingredients: Return the seared meat to the pot. Add the chopped tomatoes, remaining broth, cooked beans, and salt. Stir to combine.
  • Simmer Low and Slow: Reduce the heat to low, cover, and let it simmer for at least 1 ½ hours. Stir occasionally to prevent sticking.

Final Touches

  • Thicken (Optional): If the chili is too thin, whisk 1 tablespoon masa harina with 2 tablespoon water and stir into the chili. Simmer uncovered for 10 minutes.
  • Brighten the Flavor: Stir in 1 tablespoon apple cider vinegar just before serving. Taste and adjust seasoning if necessary.