Dutch Oven Chili
This Dutch Oven Chili is thick, hearty, and packed with bold flavor. Made with lean ground beef, beans, salsa, and a simple spice blend, it simmers into a rich, crowd-pleasing. It’s a family-tested, award-winning recipe that’s easy to make on the stovetop or over a campfire.
Servings: 8
Calories: 418kcal
Cost: $20
Equipment
- 5 qt. Dutch oven or larger
Ingredients
- 3 lbs lean ground beef
- 1 onion diced
- 2 bell peppers diced
- 2 tablespoon chili powder
- ¼ teaspoon cumin
- 1 ½ teaspoon salt
- 1 ½ teaspoon black pepper
- 2 cups salsa
- 29 oz stewed tomatoes 2-14.5 oz cans
- 16 oz dark kidney beans drained and rinsed
- 16 oz light kidney beans drained and rinsed
Optional Garnishes
- cheddar cheese shredded
- sour cream
- green onions sliced
Instructions
- Heat the Dutch oven over medium-high heat
- Crumble in the ground beef; stir.
- Stir in the onions and bell peppers; mix well.
- Cook the beef until it has browned and the vegetables have begun to soften.
- Drain off all the renderings.
- Return to the heat and incorporate the spices while stiring.
- Add the salsa and stewed tomatoes, mix well.
- Gently fold in the kidney beans
- Bring to a boil over medium-high or high heat.
- Once boiling, reduce heat to a low simmer
- Allow to simmer for 30 minutes, the chili will thicken and the liquid will be absorbed.
- Serve with any of the optional garnishes and enjoy.
Notes
- Adjust the Thickness: For a thicker chili, simmer uncovered during the last 10 minutes. If it becomes too thick, stir in a small splash of water or broth until it reaches your preferred consistency.
- Drain the Beef: After browning, drain excess grease. Too much fat can weigh down the chili and dull the spice flavor, especially in a thick, low-liquid recipe.
- Add Spices Gradually: Sprinkle in the chili powder and cumin while stirring to prevent clumping and ensure even flavor throughout.
- Keep a Gentle Simmer: Simmer slowly to let the flavors meld and the chili thicken naturally. Avoid boiling, which can scorch the bottom and break down the beans.
- Fold in Beans Carefully: Stir the beans in gently near the end of cooking so they stay intact and don’t turn mushy.
Nutrition
Calories: 418kcal | Carbohydrates: 36g | Protein: 47g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 1415mg | Potassium: 1489mg | Fiber: 11g | Sugar: 9g | Vitamin A: 2013IU | Vitamin C: 49mg | Calcium: 116mg | Iron: 9mg
