Description
This hearty Dutch Oven Chili recipe is a comforting, flavorful dish perfect for any occasion. Made with ground beef, kidney and black beans, diced tomatoes, and a blend of spices, it simmers slowly to develop rich flavors. Topped with shredded cheese, sour cream, fresh green onions, cilantro, jalapeños, and avocado slices, this chili offers a delicious and satisfying meal that’s easy to prepare and serves six.
Ingredients
Chili Base
- 2 tbsp olive oil
- 1 ½ pounds ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned diced tomatoes, do not drain
- 6 ounces tomato paste
- 2 cups beef or vegetable broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
Toppings
- Shredded cheese
- Sour cream or dairy-free alternative
- Sliced green onions
- Chopped fresh cilantro
- Sliced jalapeños
- Avocado slices
Instructions
- Heat the Dutch Oven: Place your Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat until shimmering.
- Sauté Onions: Add the chopped onion to the hot Dutch oven and cook for 2 to 3 minutes until the onions become translucent and soft.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant, taking care not to burn the garlic.
- Cook Ground Beef: Push onions and garlic to one side of the pot. Add the ground beef to the other side, breaking it apart with a spatula. Cook until browned and fully cooked through, about 7-10 minutes. Drain excess fat if necessary.
- Add Peppers and Spices: Stir in the diced red and green bell peppers along with chili powder, ground cumin, paprika, salt, and black pepper. Cook for 2 to 3 minutes more until peppers begin to soften.
- Add Beans and Tomatoes: Mix in the kidney beans, black beans, diced tomatoes with juices, tomato paste, and beef or vegetable broth. Stir everything until well combined.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to low. Cover the Dutch oven and let the chili simmer gently for at least 30 minutes, stirring occasionally to prevent sticking and to develop flavors.
- Adjust Seasonings: Taste the chili and add more salt, pepper, or spices as desired to balance the flavors perfectly.
- Serve and Garnish: Ladle the chili into bowls and top with shredded cheese, sour cream, sliced green onions, chopped cilantro, jalapeños, and avocado slices according to preference.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat alternatives or extra vegetables like mushrooms.
- Simmering the chili longer than 30 minutes deepens the flavor—consider simmering up to an hour if time allows.
- Adjust the amount of chili powder and jalapeños to control spiciness based on your taste preference.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use low-sodium canned beans and broth to control sodium content if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
