Dutch Oven Chili

stovetop dutch oven chili with wooden spoon.

5 from 1 reviews

This 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!


  • 1 tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 medium-large yellow onion, diced
  • 1 tablespoon minced garlic
  • 3 tablespoons chili powder
  • 1/4-1/2 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
  • 1/4 cup tomato paste
  • 1.5-2 cups beef broth
  • 2 15-oz cans kidney beans, rinsed and drained 


  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!


  • 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.


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