The Best Dutch Oven Chili Recipe with Ground Beef

Jump to Recipe Pin Recipe Print Recipe

This is the best Dutch Oven Chili Recipe ever! Made easy on the stovetop and loaded with ground beef, beans, vegetables, and bacon.

Dutch oven chili with beef, bacon, beans, and vegetables. A spoon is in the middle of the put scooping out some chili.

During the cooler months is a great time to whip up a big pot of homemade chili. This classic beef chili is packed with loads of protein, simmered with hearty vegetables and warming spices. It’s a delicious, and comforting one-pot meal that the whole family will love. Don't forget the cornbread!

For more one-pot meal recipes check out my Tuscan Kale White Bean Soup, Zuppa Toscana Soup, or my Gluten-Free Sweet Potato and Black Bean Chili.

Jump to:

Why you will love this recipe
Ingredients
Instructions
What goes well on top of chili?
Expert Tips
Storage
FAQ
Recipe
Reviews

Why you will love this recipe

Feeds a large crowd - You'll get around 9 cups in this recipe which is perfect for feeding a crowd. This hearty chili would be great to serve for a game-day party!

One pot - Makes for easy clean up and preparation.

Make in advance - Chili is one of those meals you can make in advance and the flavors will continue to enhance and deepen.

Ingredients

Bacon: Hickory smoked bacon adds the perfect amount of smoky flavor. To keep this recipe healthier, look for bacon without nitrates or added sugar.
Green Bell Pepper, Onion, Jalapeño: These three vegetables add the right amount of texture and flavor.
Ground beef: Grass-fed beef is the best option for both quality and flavor. Look for lean ground beef around 85% to 90%. Other ground meat options include ground turkey or ground bison.
Chicken broth: Choose a chicken broth that is low in sodium with minimal ingredients. You can also use beef broth.
Dried spices, Salt, and Black Pepper: The combination of these dried spices gives the chili the right amount of heat and flavor.
Fire-Roasted Tomatoes + Tomato Paste: The fire-roasted tomatoes add a little heat, while the tomato paste adds a hint of sweetness.
Beans: I used canned black beans and red kidney beans which are classics in chili but you can use any can of beans you like. Just make sure to rinse and drain!

Instructions

Step by step shot of dutch oven chili. First picture shows the cooking of the bacon followed by adding the vegetables, browning the beef, and blooming the spices.

Showing the final step of making dutch oven chili.

An overview shot of the chili with a spoon scooping out the middle.

Cook the bacon. Cut the bacon into small slices. Bring a large Dutch oven to medium heat, and add the sliced bacon. Cook until crispy, stirring occasionally with a wooden spoon, and scraping any browned bits from the bottom of the pan. It should take about 10 minutes. Reduce the heat if the bacon is browning too quickly.
Add the vegetables: Add the diced onion, green pepper, and jalapeño. Sauté the vegetables in the bacon grease for 5 minutes, until tender.
Brown the ground beef. Add the ground beef. Cook until fully browned, then drain off the excess fat using a colander or slotted spoon.
Bloom the spices. Reduce the heat to medium-low. Stir in the tomato paste, and dried spices, and cook until they are fragrant, about 2 minutes.
Add tomatoes, beans, and chicken broth. Add the fire-roasted tomatoes with juices, drained beans, and chicken broth. Give the pot a stir.
Simmer the chili: Bring the chili to a low simmer, then cover the pot with a lid. Allow the chili to simmer for 1 hour, stirring every 20 minutes.

Close up of a bowl of dutch oven beef chili. Three bowls are filled with silver spoons.

What goes well on top of chili?

Here are some of our favorite toppings to pair with this classic chili recipe:

Cheese. Shredded cheddar cheese or monetary jack are great topping choices.
Onions: Sliced green onions, diced sweet or yellow onions, or red onions go perfectly with chili.
Jalapeños: For an extra kick of spice, add a freshly diced jalapeño pepper.
Sour cream. Add a dollop of sour cream for a tangy flavor.
Cilantro or Parsley: Finely chopped cilantro or parsley adds a nice herbal touch.
Avocado: Sliced avocado adds a nice creamy texture.
Lime: Fresh lime juice helps balance the heat.

Expert Tips

Allow the chili to simmer- Simmering creates a flavorful chili, you definitely do not want to skip this step.
Cutting the bacon - You can freeze the bacon 20 minutes prior to using it to help make it easier to cut into slices. I recommend cutting the bacon with kitchen scissors.
Use Simply Organic's Chili Powder - The right chili powder makes all the difference in flavor. Trust me, it's worth the investment.
Make this chili for the Super Bowl - This hearty meal makes a large batch, the perfect comfort food for game day during football season.
Fix acidic chili - If you find any pot of chili too acidic, you can add a tablespoon of honey which not only sweetens the chili but helps balance the acidic taste. Another option is adding a teaspoon of baking soda.
Chili consistency- The chili will thicken overnight but will thin out again after being heated. You can always add more or less chicken broth to reach your desired level of consistency.
Spicy - If you like your chili with a bit more heat, try adding a pinch of cayenne pepper or diced serrano peppers.

Storage

To Store: Place any cooled leftover chili in an airtight container and store for up to 5 days in the fridge.
To Make Ahead: Save yourself some time and make this chili the night before. You can easily reheat it on the stovetop the next day. The longer the chili sits, the more the flavors enhance.
To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer.
To Reheat: Thaw the chili overnight in the fridge or defrost in the microwave.

FAQ

Why do you simmer chili for hours?

For best results, always simmer your chili. Simmering helps enhance the flavors while melding all the ingredients together.

Why is a Dutch oven better than a slow cooker?

This easy Dutch oven chili recipe can also be made in a slow cooker. Slow cookers are great for hands-off cooking, while stovetop chili is a little more hands-on. If using a slow cooker, cook on low for 6-8 hours. Or high for 3-4 hours. The longer you cook your beef chili, the more flavorful it will be.

Should I simmer chili with the lid on or off?

If cooking chili in under 30 minutes, you can leave the lid off to help some of the water to evaporate. If simmering longer than 30 minutes, you can leave the lid on the retain some of the liquid.

What is the secret ingredient to good chili?

The best chili recipe is balanced with the right amount of acidity, heat, and sweetness.

Can I make chili in a cast iron Dutch oven?

A Dutch oven is a great option for making chili and it retains heat well so it's great for browning the beef and simmering the chili. 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.