Stovetop Dutch Oven Chili

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!

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.

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

How To Make a Dutch Oven Chili

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 for about 30 seconds 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. If you’re simmering for only 30 minutes, you can leave it uncovered to thicken up. If you’re simmering for longer, then cover and remove the lid for the last 30 minutes. Keep the chili at a simmer, not a boil, so the beans don’t get too soft. 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!

Substitutions

• 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.

Variations

• 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.

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.

Frequently Asked Questions

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.
• Vegan Quinoa Chili – Protein-packed thanks to the quinoa and beans and lots of fiber make this chili extra filling.

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