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.

Is chili better the long it cooks?

The key to a great chili is to let it simmer low and slow. This lets the flavors meld and develop. I recommend letting a chili simmer over low heat for at least 30 minutes, if not longer.

Dutch Oven Chili | Kathleen's Cravings

Dutch Oven Chili

Print Recipe

★★★★★

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!

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
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

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Instructions

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.
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.
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.
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.
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

Find it online: https://kathleenscravings.com/dutch-oven-chili/