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    Home » All Recipes

    Stovetop Dutch Oven Chili

    Published: Sep 19, 2022 · Modified: Jan 17, 2023 by Kathleen Hansen · This post may contain affiliate links · 2 Comments

    Jump to Recipe·Print Recipe

    This Stovetop Dutch Oven Chili Recipe is hearty, thick, rich, and flavorful. All made in one dutch oven or large pot for easy clean up. It's perfect for a chilly day or even a game day party. All you need is ground beef, broth, beans, canned tomatoes, and some staple spices!

    dutch oven chili topped with sour cream and cilantro
    Jump to:
    • Why I Love It:
    • Ingredients
    • Step by Step Instructions
    • Substitutions and Variations
    • Equipment
    • Leftovers, Freezing, and Reheating
    • Recipe Tips
    • Frequently Asked Questions
    • Serving Ideas
    • Other Dutch Oven Recipes
    • Related Recipes
    • Recipe
    • Reviews

    Why I Love It:

    • Dutch Oven Recipe - All made in one pot!
    • Feeds a Crowd - A big pot of classic chili is perfect to feed the whole family
    • Thick and Filling - I prefer my chili to be thick and loaded with the meat and beans.
    close up of classic chili with wooden spoon

    Ingredients

    • Olive Oil - or other cooking oil
    • Ground Beef - It doesn't matter what fat % you use. If you use a fattier ground beef, then you can just drain off some of the excess fat.
    • Onion and Garlic
    • Canned Tomatoes - Crushed Tomatoes, Petite (or regular) Diced Tomatoes, and Tomato Paste
    • Beef Broth - You can adjust the amount of broth if you like a thicker or thinner chili
    • Spices - Chili Powder, Cayenne Pepper, Dried Oregano, Ground Cumin, Salt, Pepper, Dried Bay Leaves
    • Canned Kidney Beans
    spices for chili in glass bowl

    Step by Step Instructions

    Making a classic chili in your dutch oven on the stovetop is so easy and is ready in under an hour!

    1. Brown Ground Beef - Heat up the dutch oven with the oil to medium-high heat. Once hot, add the ground beef and cook, while crumbling. Use a slotted spoon to remove the cooked beef to a plate.
    2. Cook Onion and Garlic - If there is excess grease, remove some of it, then add the diced onion and sauté until the onion is tender. Add the garlic and spices and cook until fragrant.
    3. Add Remaining Ingredients - Add all ingredients, including the cooked beef, to the pot. Stir to combine. Make sure to scrape any bits from the bottom. Bring the chili to a simmer and reduce the heat to maintain.
    4. Simmer - Allow the chili to simmer for at least 30 minutes. Give it a stir occasionally to make sure nothing sticks to the bottom.
    5. Serve - Remove the bay leaves and discard. Serve with your favorite toppings and enjoy!
    stovetop dutch oven chili with wooden spoon
    chili in cast iron dutch oven

    Substitutions and Variations

    • Other Ground Meat - For a lighter chili, you can swap in ground turkey or even ground chicken for the ground beef.
    • Beans - I like to use kidney beans in a classic chili recipe, but you can swap in pinto beans or even black beans.
    • Spicy - If you like a spicier chili, you can add more cayenne pepper or add some diced jalapeño peppers when sautéing the onion.
    • Slow Cooker - If you prefer to make this classic chili recipe in the crock pot, you can add the cooked beef and onion to a slow cooker along with the remaining ingredients. Cook on Low for 6-8 hours.
    • Chili Secret Ingredient - If you want to really bring out the beef flavor in the chili, try adding a teaspoon of ground cinnamon or 1-2 tablespoons of cocoa powder.
    stovetop chili in a bowl

    Equipment

    • Dutch Oven or other Large Pot - Pictured is a 6 qt dutch oven. Due to the tomato products in the chili, it's important to use an enameled dutch oven vs straight cast iron. Acidic foods can cause corrosion to regular cast iron.

    Leftovers, Freezing, and Reheating

    • Leftovers - Leftovers can be stored in an airtight container in the fridge for up to 4 days.
    • Freezing - This recipe also freezes well! After the chili has cooled, it can be frozen in freezer bags for up to 3 months.
    • Reheating - Leftovers (refrigerated or frozen) can be reheated in the microwave or in a pot on the stove. For faster reheating, it's best to thaw frozen chili in the fridge overnight.

    Recipe Tips

    • Brown the Beef First - This step is crucial! You have to cook the ground meat first before simmering in the remaining ingredients.
    • Adjust Broth Amount - I like a thicker chili, but if you prefer it to be thinner with more liquid then you can add more beef broth.
    stovetop chili in a bowl topped with sour cream and cilantro

    Frequently Asked Questions

    How long should I simmer chili on the stove?

    I recommend letting chili simmer on the stove for at least 30 minutes but you can let it simmer on low for up to 2 hours for extra flavor.

    What makes Texas chili different?

    Compared to classic Chili (like this recipe), a Texas chili does not typically have any beans or tomato products. Instead it is made mainly from meat and has a chili pepper flavor.

    Is it OK to make chili in cast iron Dutch oven?

    A dutch oven is a great size for making chili and it retains heat well so it's great for browning the beef and simmering the chili. But it's important to use an enameled dutch oven or a very well-seasoned cast iron dutch oven otherwise the acidity from the tomatoes can cause corrosion.

    Should you cover chili while it simmers?

    If you're only simmering the chili for 30 minutes, then you can let it simmer uncovered so the liquid reduces slightly and the chili gets nice and thick. If you're simmering for an hour or two, then you can leave the lid on to avoid too much evaporation and remove the lid in the last 30 minutes or so.

    What are the best beans to use for chili?

    You can customize with different beans. The most popular beans to use are kidney beans, pinto beans, and black beans.

    chili in staub dutch oven

    Serving Ideas

    • Toppings - Sour Cream, Shredded Cheese, Chopped Cilantro, Tortilla Strips or Chips, Diced Avocado, and more!
    • Corn Bread - A slightly sweet cornbread is a classic chili pairing!
    • Uses for Leftover Chili - Use the leftover chili to make loaded baked potatoes or chili dogs.

    Other Dutch Oven Recipes

    • No Knead Cheese Bread - Making homemade bread doesn't have to be intimidating! An amazing dutch oven method that requires barely any prep and only 5 ingredients.
    • One Pot French Onion Pasta - Start by caramelizing onions in a dutch oven then turn them into a creamy and flavorful one pot pasta.
    • Creamy Sausage Kale Soup - Italian Sausage adds a slight kick that is offset by the creamy broth. Loads of texture from the potatoes, beans, and kale.

    Related Recipes

    • bowls of pumpkin chili with fresh herbs
      Pumpkin Chili - Stovetop or Slow Cooker
      ★★★★★
    • bowl of creamy wild rice soup
      Instant Pot Wild Rice Soup - Vegetarian
      ★★★★★
    • Bowls of vegetarian quinoa chili topped with avocado
      Vegan Quinoa Chili
      ★★★★★
    • Slow Cooker Chicken Tortilla Soup
      ★★★★★

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    Print

    Recipe

    Stovetop Dutch Oven Chili

    stovetop dutch oven chili with wooden spoon
    Print Recipe

    ★★★★★

    5 from 1 reviews

    This Stovetop Dutch Oven Chili Recipe is hearty, thick, rich, and flavorful. All made in one dutch oven or large pot for easy clean up. It's perfect for a chilly day or even a game day party. All you need is ground beef, broth, beans, canned tomatoes, and some staple spices!

    • Author: Kathleen
    • Prep Time: 5 minutes
    • Cook Time: 50 minutes
    • Total Time: 55 minutes
    • Yield: 6-8 servings
    • Category: Main
    • Method: Stove Top, Dutch Oven
    • Cuisine: American

    Ingredients

    • 1 tablespoon olive oil
    • 2 pounds lean ground beef
    • 1 medium-large yellow onion, diced
    • 1 tablespoon minced garlic
    • 3 tablespoons chili powder
    • ¼-½ teaspoon cayenne pepper
    • 2 teaspoons dried oregano
    • 2 teaspoons ground cumin
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 2 dried bay leaves
    • 28oz can crushed tomatoes
    • 14oz can petite diced tomatoes
    • ¼ cup tomato paste
    • 1.5-2 cups beef broth
    • 2 15-oz cans kidney beans, rinsed and drained 

    Instructions

    1. Brown Ground Beef - Heat up a large dutch oven with the oil to medium-high heat. Once hot, add the ground beef and cook, while crumbling, until fully cooked and crumbled. Use a slotted spoon to remove the cooked beef to a plate.
    2. Cook Onion and Garlic - If there is excess grease, remove some of it but leave a layer in the pot, then add the diced onion and sauté until the onion is tender. About 3-4 minutes. Add the garlic and spices and cook for about 30 seconds until fragrant.
    3. Add Remaining Ingredients - Add all ingredients, including the cooked beef, to the dutch oven. Stir to combine. Make sure to scrape any bits from the bottom. Bring the chili to a simmer and reduce the heat to maintain.
    4. Simmer - Allow the chili to simmer for at least 30 minutes. Give it a stir occasionally to make sure nothing sticks to the bottom. If you're only simmering for ~30 minutes then you can leave it uncovered so it thickens. But if you are simmering for longer then you can cover with a lid and remove for the last 30 minutes.
    5. Serve - Remove the bay leaves and discard. Serve with your favorite toppings and enjoy!

    Notes

    • Leftovers - Leftovers can be stored in an airtight container in the fridge for up to 4 days.
    • Freezing - After the chili has cooled, it can be frozen in freezer bags for up to 3 months.
    • Reheating - Leftovers (refrigerated or frozen) can be reheated in the microwave or in a pot on the stove. For faster reheating, it's best to thaw frozen chili in the fridge overnight.
    • Adjust Broth Amount - I like a thicker chili, but if you prefer it to be thinner with more liquid then you can add more beef broth.

    Nutrition

    • Serving Size: 2 cups
    • Calories: 518
    • Sugar: 12.9 g
    • Sodium: 1033.2 mg
    • Fat: 10.4 g
    • Carbohydrates: 58.1 g
    • Fiber: 16.7 g
    • Protein: 51.1 g
    • Cholesterol: 90.4 mg

    Keywords: Dutch Oven Chili, Stove Top Chili, Classic chili

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Pam says

      March 14, 2023 at 3:38 pm

      It's still simmering for a few more minutes, but this recipe is really good. Just the right amount of spice and way better than using a packet of 'chili seasoning' even if that is easier 🙂 And I cooked it on the stovetop in my dutch oven. Thank you!!!!!

      ★★★★★

      Reply
      • Kathleen Hansen says

        March 15, 2023 at 8:00 pm

        Yay! I'm so glad you loved it! Thank you for your comment 🙂

        Reply

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