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Dutch Oven Chili Recipe

Dutch Oven Chili Recipe

Melena
When the weather turns chilly, nothing hits the spot like a hearty bowl of homemade chili simmering in a Dutch oven. This recipe combines ground meat, beans, tomatoes, and warm spices for a deeply flavorful, satisfying meal — all cooked in one pot. The Dutch oven’s even heat brings out rich, layered flavors, making each bite cozy, smoky, and comforting. Whether it’s a family dinner, game day, or a relaxing night in, this chili turns ordinary ingredients into something extraordinary.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

  • Base Ingredients
  • 1 lb 450g ground beef or turkey
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 1 bell pepper diced (any color)
  • 1 can 14 oz / 400g crushed or diced tomatoes
  • 1 –2 cans beans kidney, black, or pinto, drained and rinsed
  • Spices & Seasoning
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika smoked, if possible
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp salt adjust to taste
  • 1 tsp cocoa powder optional – enhances depth
  • Liquids
  • 1 cup beef or chicken broth
  • 2 tbsp tomato paste
  • Toppings Optional
  • Shredded cheese
  • Sour cream
  • Chopped green onions
  • Fresh cilantro
  • Avocado slices
  • Serve with cornbread or tortilla chips

Instructions
 

  • Step 1 – Sauté the Aromatics
  • Heat 1 tbsp oil in your Dutch oven over medium heat. Add onion and garlic; sauté until soft and fragrant.
  • Step 2 – Brown the Meat
  • Add ground beef or turkey. Cook until fully browned, breaking it apart as it cooks. Don’t rush this step — the browned bits at the bottom (fond) add incredible flavor.
  • Step 3 – Add Veggies & Spices
  • Stir in diced bell pepper. Cook for 2–3 minutes, then sprinkle in chili powder, cumin, paprika, oregano, salt, and cocoa powder. Toast spices briefly to release their aroma.
  • Step 4 – Build the Base
  • Add tomatoes, tomato paste, beans, and broth. Stir well, scraping up any browned bits from the pot.
  • Step 5 – Simmer to Perfection
  • Reduce heat to low, cover, and let the chili simmer gently for 45–60 minutes. Stir occasionally. The flavors will deepen, and the sauce will thicken.
  • Step 6 – Taste & Adjust
  • Before serving, taste your chili and adjust seasoning — more salt, spice, or a squeeze of lime if desired.

Notes

 Go low and slow — simmering longer builds richer flavor.
Don’t skip browning — caramelized bits add depth.
Even better next day — chili tastes deeper and richer after resting overnight.
Freeze for later — perfect for meal prep or quick weeknight dinners.