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Easy Dutch Oven Chili Recipe

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4.1 from 14 reviews

This Easy Dutch Oven Chili Recipe is a hearty and flavorful one-pot meal perfect for any occasion. It combines a variety of fresh peppers, lean ground beef, and an aromatic blend of spices, slowly simmered to develop rich, deep flavors. Finished with fresh cilantro and topped with sour cream and shredded cheddar cheese, this chili is comforting, satisfying, and easy to prepare.

Ingredients

Vegetables & Aromatics

  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 poblano or green bell pepper, chopped
  • 1 serrano pepper, chopped
  • 1 jalapeño, chopped
  • 2 tbsp crushed garlic or garlic paste

Meat

  • 2 pounds lean ground beef or turkey

Spices & Seasonings

  • 1 tbsp ground cumin
  • 1 tbsp onion powder
  • 2 tsp dried oregano
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground coriander (optional)
  • 1 tbsp chipotle powder
  • 2 tsp kosher salt
  • 1/2 tsp black pepper

Tomato & Beans

  • 8 ounces tomato paste
  • 28 ounces tomato sauce
  • 15 ounces canned pinto beans (with liquid)
  • 15 ounces canned red kidney beans (with liquid)

Garnishes

  • 1 bunch fresh cilantro, chopped
  • Sour cream
  • Shredded cheddar cheese

Instructions

  1. Sauté Aromatics: Heat the olive oil in a 6-quart enamel Dutch oven over medium heat. Add the chopped onion, all varieties of chopped peppers, and crushed garlic. Sauté until fragrant and the vegetables soften, about 5-7 minutes.
  2. Brown the Meat: Add the lean ground beef and all dry spices—ground cumin, onion powder, dried oregano, garlic powder, chili powder, smoked paprika, cayenne pepper, optional ground coriander, chipotle powder, kosher salt, and black pepper—to the Dutch oven. Cook the mixture while stirring frequently, breaking up the meat until it is fully browned and no longer pink.
  3. Add Tomato Base: Stir in the tomato paste and tomato sauce, making sure to dissolve the tomato paste thoroughly and incorporate the sauce evenly.
  4. Simmer the Chili: Add the pinto beans and red kidney beans along with their liquids, mixing them well into the chili. Bring the chili to a gentle simmer. Once simmering, reduce the heat to low and cover the Dutch oven. Let the chili cook slowly for 1 to 2 hours, stirring every 15 minutes to prevent sticking and encourage even cooking.
  5. Final Seasoning and Rest: After simmering, carefully remove the lid and taste the chili. Adjust seasoning with additional salt or pepper if needed. Turn off the burner and stir in the chopped fresh cilantro. Re-cover and allow the chili to rest for 10 to 15 minutes to let the flavors meld.
  6. Serve: Spoon the chili into bowls and garnish each serving with fresh cilantro, a generous sprinkle of shredded cheddar cheese, and a dollop of sour cream for added creaminess and flavor contrast.

Notes

  • For a milder chili, reduce or omit the serrano, jalapeño, and cayenne pepper.
  • Use ground turkey for a leaner alternative to ground beef.
  • Simmering the chili for at least one hour intensifies the flavors, but you can cook longer for even richer taste.
  • Stirring frequently during simmering helps prevent scorching on the bottom of the Dutch oven.
  • Leftovers taste even better the next day and freeze well for meal prep.

Find it online: https://marthatasty.com/easy-dutch-oven-chili-recipe/