Dutch Oven Chili

Dutch oven chili made with ground beef, beans, and tomatoes simmered low and slow for a thick, smoky finish. Browned beef, layered seasonings, and a one-pot simmer create deep flavor that tastes even better the next day.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Ground beef

2 lb Ground beef Use 80–90% lean for less draining.

Onion, diced

1 Onion, diced

Diced tomatoes

2 can (14.5 oz) Diced tomatoes Use undrained for a saucier chili.

Kidney beans, drained

2 can (15 oz) Kidney beans, drained Drain well to avoid excess liquid.

Chili powder

2 tbsp Chili powder

Cumin

1 tsp Cumin

Smoked paprika

1 tsp Smoked paprika

Salt and pepper, to taste

0.25 tsp Salt and pepper, to taste Add gradually and taste near the end.

Shredded cheese, for topping

0.5 cup Shredded cheese, for topping Cheddar or a Mexican blend work well.

Equipment

1 Dutch oven

Method

Brown the base

Brown the ground beef with the diced onion in the dutch oven over hot coals, stirring until no pink remains.

Build the chili

Drain excess fat, then stir in the diced tomatoes and kidney beans.
Season with chili powder, cumin, smoked paprika, salt, and pepper.

Simmer

Cover the dutch oven with its lid and place over lower coals with a few coals on top.
Simmer for 30-40 minutes, stirring occasionally, until thickened and deeply flavored.
Taste and adjust seasoning as needed.

Serve

Serve warm topped with shredded cheese.

Notes

Pro tip: keep the coals lower and steady so the chili simmers rather than boils—this helps it thicken and develop a smokier flavor. Store leftovers in the refrigerator for up to 4 days. Freezing is yes: freeze in sealed portions for up to 3 months and reheat gently. For a lighter option, swap part of the ground beef for lean ground turkey while keeping the same seasonings and simmer time.