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Easy Dutch Oven Chili

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Looking for an easy chili recipe that is a huge hit? This Easy Dutch Oven Chili recipe is just what you have been searching for. With only 30 minutes to prepare and 45 minutes of cooking time, you will have a big pot of chili ready to feed a crowd in about 1 hour. 

Easy-Dutch-Oven-Chili-spoon-close-up-with-chili-1

With the weather cooling off, one of my favorite things to eat is soups and chilis. Some of my favorites are Slow Cooker Minestrone Soup, Instant Pot Italian Wedding Soup, and this Easy Dutch Oven Chili

You are going to love this easy dutch oven chili recipe! With just a little prep, you can enjoy a nice hearty bowl of chili in no time. All you need is ground beef, onion, pepper, jalapeno peppers, garlic, tomatoes, and some delicious spices to make this hearty comfort meal that everyone will love. 

Ingredients:

 Easy-Dutch-Oven-Chili-Ingredients
  • 1 to 1½ lbs ground beef
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 to 2 jalapeno peppers, chopped (remove seeds if you don’t like it too spicy)
  • 2 cloves garlic, chopped
  • 1 (28-ounce) can of crushed tomatoes
  • 1 (8-ounce) can of tomato sauce
  • 1 (6-ounce) can of tomato paste 
  • 3 tablespoons chili powder
  • 2 tablespoons sugar
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup water
  • 1 (15.5-ounce) can kidney beans-2 cans beans, drained
  • 1 (15.5-ounce) can of white (navy) beans, drained
  • Fresh chopped cilantro, sour cream, and shredded cheese for serving

How to Make Easy Dutch Oven Chili

  1. In a large frying pan, over medium heat, brown ground beef until no longer pink, breaking into small pieces as it cooks. Drain fat and set it aside.
  1. In a large dutch oven pot, over medium heat, saute onions and peppers in the olive oil until soft (about 3-5 minutes). Add chopped garlic and saute for 1 more minute. Add in cooked ground beef and mix. 
  1. Turn the heat to low and add the crushed tomatoes, tomato sauce, and tomato paste, and mix. Stir in chili powder, sugar, cumin, salt, pepper, garlic powder, and red pepper flakes. Once well combined, add water until desired consistency (I recommend adding 1 cup). Taste for flavor and spiciness. If you like it hotter, add more crushed red pepper.
  1. Bring to a slight boil; chili may splatter, so be careful. Reduce heat, cover, and let simmer for 30 minutes. Stir every 5 minutes, scraping the bottom of the pot.
  1. Add the kidney and white beans and stir. Re-cover the pot and let simmer for an additional 15-30 minutes or until the beans are soft.
  1. Serve topped with freshly chopped cilantro, sour cream, and shredded cheese, if desired.
Easy-Dutch-Oven-Chili-Complete-1

Tips, Tricks, and FAQs

  • You can substitute ground beef with ground turkey, chicken, or pork.
  • You want to be careful not to add too much water when making this recipe. If you add too much to the chili, it will thin out your chili. Add just enough to help your chili simmer. 
  • If you have sensitive skin, you may want to wear rubber gloves while cutting your jalapenos. 
  • If your family doesn’t like spice, you will want to use only one jalapeno, and you will want to remove the seeds as well. 
  • If you like a sweeter chili, you can add up to ½ cup of sugar as it cooks. 
Easy-Dutch-Oven-Chili-2-bowls-on-table

Storage

Before storing your chili, you will want to let it completely cool first. Once cooled, place in an airtight container in the fridge. This will keep for up to 4 days. 

Can I freeze my Easy Dutch Oven Chili?

Yes, it freezes nicely. I like to freeze chili in serving-size containers so I can grab them and go for quick lunches or dinners. Place your chili in a freezer-safe container and place it in the freezer. This will keep for up to 3 months. 

 Easy-Dutch-Oven-Chili-spoon-side-of-dish

How else can I use my easy dutch oven chili?

Serve your chili in a variety of ways!

  • Serve over mashed potatoes.
  • Serve over baked potatoes. 
  • Use for taco salad.
  • Chili dogs.
  • Or however else you prefer.

Can I make this easy dutch oven chili in a slow cooker? 

Yes! To make it in the slow cooker, brown the beef on the stove, then combine all ingredients into a slow cooker. Cook on high for 3-4 hours or low for 6-8 hours.

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More Recipes:

Yield: 8

Easy Dutch Oven Chili

Easy-Dutch-Oven-Chili-Recipe-Card

Looking for an easy chili recipe that is a huge hit? This Easy Dutch Oven Chili recipe is just what you have been searching for. With only 30 minutes to prepare and 45 minutes of cooking time, you will have a big pot of chili ready to feed a crowd in about 1 hour. 

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 to 1½ lbs ground beef
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 to 2 jalapeno peppers, chopped (remove seeds if you don’t like it too spicy)
  • 2 cloves garlic, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons sugar
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoons crushed red pepper flakes
  • 1 cup water
  • 1 (15.5-ounce) can kidney beans-2 cans beans, drained
  • 1 (15.5-ounce) can white (navy) beans, drained
  • Fresh chopped cilantro, sour cream, and shredded cheese for serving

Instructions

  1. In a large frying pan over medium heat, brown ground beef until no longer pink, breaking into small pieces as it cooks. Drain fat and set aside.
  2. In a dutch oven pot over medium heat, saute onions and peppers in the olive oil until soft (about 3-5 minutes). Add chopped garlic and saute for 1 more minute. Add in cooked ground beef and mix. 
  3. Turn heat to low and add the crushed tomatoes, tomato sauce, and tomato paste and mix. Stir in chili powder, sugar, cumin, salt, pepper, garlic powder, and red pepper flakes. Once well combined, add water until desired consistency (I recommend adding 1 cup). Taste for flavor and spiciness. If you like it hotter, add more crushed red pepper.
  4. Bring to a slight boil; chili may splatter so be careful. Reduce heat, cover and let simmer for 30 minutes. Stir every 5 minutes, making sure to scrape the bottom of the pot. 
  5. Add the kidney and white beans and stir. Re-cover the pot and let simmer for an additional 15-30 minutes or until the beans are soft.
  6. Serve topped with freshly chopped cilantro, sour cream, and shredded cheese, if desired.

Notes

  • Adding too much water to the chili will make it very thin, so make sure to add only enough to help it boil and simmer.
  • Wear rubber gloves while cutting the jalapeno to avoid it getting into cuts or sensitive skin.
  • If you don’t like too much spice, use only 1 jalapeno with the seeds removed.
  • To make a sweeter chili, add up to ½ cup of sugar.

FAQs:

How should I store the chili?

Allow to cool and place in an airtight container and refrigerate for 3-4 days. To freeze, separate into serving-size freezer-safe containers or freezer bags and freeze for 2-3 months.

How else can I use the chili?

Use it in a taco salad, on chili dogs, or top baked potatoes with your chili, cheddar cheese, sour cream, and green onions.

What are substitutions that I can make?

Substitute beef with ground turkey, chicken, or pork.

Can I make this in a slow cooker?

Yes! To make it in the slow cooker, brown the beef on the stove, then combine all ingredients into a slow cooker. Cook on high for 3-4 hours or low for 6-8 hours.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 415Total Fat 21gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 11gCholesterol 80mgSodium 775mgCarbohydrates 30gFiber 6gSugar 12gProtein 30g

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