• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bites with Bri
  • Home
  • Recipe Index
  • About
  • Income Reports
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Spring Dinner Recipes
  • Easy Air Fryer Recipes
  • Instant Pot Recipes
  • Mexican Inspired Recipes
  • About Bri
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Bites with Bri » Main » Dutch Oven Chili

    Dutch Oven Chili

    Published: Aug 4, 2022 · Modified: Mar 23, 2023 by Brianna May · This post may contain affiliate links.

    • Facebook
    • Yummly
    • Email
    • Reddit
    jump to recipe print recipe

    This stovetop Dutch Oven Chili recipe is hearty, rich, and full of flavor. The bacon, chipotle peppers, and adobo sauce add a delicious smokiness. This recipe will work with an enameled or cast iron dutch oven. 

    A bowl of dutch oven chili with cheese and sour cream.

    My Dutch oven chili recipe with cornbread is the perfect fall dinner that your whole family will love. Comfort food at its finest, like my Easy Dutch Oven Pork Chops!

    My Easy Sausage & Peppers Pasta, Dutch Oven Beef Stew, and slow cooker Creamy Bolognese are also great family friendly dinner ideas that you’ll love. 

    Not a fan of beans? Try my recipe for No Bean Instant Pot Chili or Turkey & Vegetable Chili without Beans!

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Dutch Oven Chili
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • Recipe FAQs
    • More Main Dish Recipes
    • Dutch Oven Chili Recipe

    Why You’ll Love This Recipe

    • This chili on the stove is the perfect fall family dinner recipe. 
    • Making chili in a Dutch oven is super easy & simple.
    • The chipotles, adobo sauce, and bacon add a deep smokey flavor and some spice. 
    • The honey helps balance out the acidity from the tomatoes and the heat from the peppers.
    • Using diced & crushed tomatoes adds more texture compared to tomato sauce.
    • The heat level is totally customizable.
    • A combination of bacon and 85/15 ground beef adds enough fat to the pot to sauté the vegetables. No olive oil needed.
    • Beef chili reheats and freezes well. It actually tastes better the next day!
    • It is delicious on its own or loaded with your favorite toppings. 
    • This recipe can be made in a cast iron or enameled dutch oven.

    Ingredients & Substitutions

    Ingredients needed for cast iron dutch oven chili.
    • Ground Beef: I recommend the 85/15 for the best flavor. If you want to use a leaner ground beef or ground turkey or chicken, you may need to add a little olive to the pan to make up for the lost fat. 
    • Smoked Paprika: Be sure to use smoked (not regular). It has a better flavor.
    • Chipotles: Remove only 1-3 peppers from the can to use (depending on how spicy you want the chili). Chop finely. These have a bit of a kick. If you do not want to add much spice, just use the adobo sauce. Leftover peppers can be stored in the fridge.
    • Honey: Substitute for sugar.
    • Beans: Substitute for your favorite beans.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make Dutch Oven Chili

    Quick Overview

    • Brown bacon and beef over medium-high heat.
    • Toast spices. 
    • Sauté onion & green bell peppers.
    • Add liquids & beans. 
    • Simmer covered.

    Step by Step Instructions

    A 4 photo collage of brown beef and spices.

    Be sure to brown the bacon and beef.

    Step 1: In a large dutch oven over medium heat high heat, fry the bacon until browned.

    Step 2: Add the ground beef and break into crumbles with a spoon. Reduce heat to medium.

    Step 3: Add all of the spices. Sauté for 1-2 minutes or until fragrant.

    Step 4: Add the bell pepper and onion. Sauté for 4-5 minutes.

    A 3 photo collage showing simmering the dutch oven chili.

    Cook longer to thicken or add water to thin.

    Step 5: Add the crushed tomatoes, diced tomatoes, chipotles, adobo sauce, worcestershire, kidney, and pinto beans. Add about ½ cup water to the empty can of crushed tomatoes. Swirl it around and add the water as well. Bring to a light boil.

    Step 6: Reduce the heat to medium low and simmer covered for at least 60 minutes, stirring occasionally. Adjust the heat if needed.

    Step 7: Remove the lid. If needed, simmer on medium uncovered until the chili reaches desired thickness.

    Recipe Serving Suggestions

    Chili is not complete without the toppings. Here’s what I recommend:

    • Sour cream or Greek yogurt
    • Shredded cheddar cheese
    • Fritos or tortilla chips
    • Crackers
    • Chopped cilantro
    • Chopped jalapeños
    • Diced onion
    • Limes
    • Diced avocado

    Chili must be served with some sort of bread. My favorite is cornbread because I like the sweetness. It is also delicious on baked potatoes. Here are some ideas: 

    • Cornbread without Buttermilk
    • Homemade Rustic Bread
    • Old Fashioned Yeast Rolls
    • Crispy Oven Roasted Baked Potatoes

    Expert Tips & Variations

    • Brown the bacon & beef. The maillard reaction adds a ton of flavor. 
    • Simmer. This chili needs to be cooked for at least 60 minutes so the flavors can develop. You can also cook it in the oven at 250. If you have time, allow it to simmer for up to 2-3 hours. Check and stir to ensure it is not burning on the bottom. You can also transfer it to a crockpot or slow cooker and cook on low for 6-8 hours or high for 3-4 hours. 
    • Add more vegetables. A handful of greens can be wilted in at the end. Carrots or celery are also great additions. 
    • Thin out with broth. If the chili is too thick, thin it out by adding beef broth or stock.
    • Freeze leftovers. Chili can be stored in the fridge for 3 days or in the freezer for up to 3 months. Portion in freezer bags or containers. Heat directly from frozen on the stove when ready to serve.
    Dutch oven chili in a bowl with toppings.

    Recipe FAQs

    Can you cook chili in a cast iron Dutch oven?

    Yes. You want to ensure it is well seasoned because of the acid in the tomatoes.

    Is chili better in a slow cooker or Dutch oven?

    It is delicious in both. The slow cooker is a more hands off cooking method, while the dutch oven requires more attention. The key is to let it cook for a long period of time so the flavors can develop. 

    What is the secret ingredient to good chili?

    A good chili is balanced. It should have savory, acidic, smokey, and sweet notes. I like to use a combination of bacon, spices, chipotles, and honey to create this balance. 

    What are the best beans to use for chili?

    Kidney beans are the most common. Black, pinto, or white beans are great options as well. 

    More Main Dish Recipes

    • Teriyaki Chicken Rice Bowl Recipe
    • Cast Iron Skillet Lamb Chops
    • Dutch Oven Pulled Pork Recipe
    • 25 Simple Boneless Skinless Chicken Thigh Recipes

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

    Sign up for my weekly newsletter!
    PRINT RECIPE PIN RECIPE COMMENT
    5 from 161 votes

    Dutch Oven Chili Recipe

    This stovetop Dutch Oven Chili is hearty, rich, and full of flavor. The bacon, chipotle peppers, and adobo sauce add a delicious smokiness. This recipe will work with an enameled or cast iron dutch oven.
    Servings6 people
    Prep15 minutes
    Cook1 hour 15 minutes
    Total1 hour 30 minutes
    Course: Main
    Cuisine: American
    Author: Brianna May

    Equipment:

    • 6 Quart Dutch Oven
    • Stirring Spoon

    Ingredients:

    • 4 slices thick cut bacon, diced
    • 1 pound 85/15 ground beef*

    Chili Seasoning

    • 3 Tablespoons chili powder
    • 1 Tablespoon smoked paprika*
    • 1 Tablespoon cumin
    • 1 Tablespoon granulated garlic or garlic powder
    • 1 teaspoon black pepper
    • 1 teaspoon oregano
    • ½ teaspoon salt, plus more to taste

    Vegetables & Liquids

    • 1 large yellow onion, diced
    • 1 large green bell pepper, diced
    • 1 (28 ounce ) can crushed tomatoes, plus about ½ cup water
    • 1 (15 ounce) can fire roasted diced tomatoes
    • 1 (7 ounce) can chipotle peppers in adobo sauce, use only 1-3 chopped peppers & all remaining sauce*
    • 1 Tablespoon honey*
    • 1 Tablespoon worcestershire
    • 1 (15 ounce) can kidney beans, drained*
    • 1 (15 ounce) can pinto beans, drained

    Instructions:

    • In a large dutch oven over medium heat high heat, fry the bacon until browned.
    • Add the ground beef and break into crumbles with a spoon. Reduce heat to medium
    • Add all of the spices. Sauté for 1-2 minutes or until fragrant.
    • Add the bell pepper and onion. Sauté for 4-5 minutes.
    • Add the crushed tomatoes, diced tomatoes, chipotles, adobo sauce, worcestershire, kidney, and pinto beans. Add about ½ cup water to the empty can of crushed tomatoes. Swirl it around and add the water as well. Bring to a light boil.
    • Reduce the heat to medium low and simmer covered for at least 60 minutes, stirring occasionally. Adjust the heat if needed.
    • Remove the lid. If needed, simmer on medium uncovered until the chili reaches desired thickness.

    Notes:

    • Ground Beef: I recommend the 85/15 for the best flavor. If you want to use a leaner ground beef or ground turkey or chicken, you may need to add a little olive to the pan to make up for the lost fat. 
    • Smoked Paprika: Be sure to use smoked (not regular). It has a better flavor.
    • Chipotles: Remove only 1-3 peppers from the can to use (depending on how spicy you want the chili). Chop finely. These have a bit of a kick. If you do not want to add much spice, just use the adobo sauce. Leftover peppers can be stored in the fridge.
    • Honey: Substitute for sugar.
    • Beans: Substitute for your favorite beans.
    • Simmer. This chili needs to be cooked for at least 60 minutes so the flavors can develop. You can also cook it in the oven at 250. If you have time, allow it to simmer for up to 2-3 hours. Check and stir to ensure it is not burning on the bottom. You can also transfer it to a crockpot or slow cooker and cook on low for 6-8 hours or high for 3-4 hours. 
    • Freeze leftovers. Chili can be stored in the fridge for 3 days or in the freezer for up to 3 months. Portion in freezer bags or containers. Heat directly from frozen on the stove when ready to serve. 

    NUTRITION:

    Calories: 521kcal | Carbohydrates: 51g | Protein: 31g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 987mg | Fiber: 15g | Sugar: 14g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
    « Cornbread Recipe without Buttermilk
    Substitute for Pumpkin Pie Spice »
    • Facebook
    • Yummly
    • Email
    • Reddit

    Reader Interactions

    Comments

    1. Jozi

      December 10, 2022 at 4:41 pm

      5 stars
      My entire family rated this my best chili! Everyone had seconds, so easy to make and so delicious. The chipotle peppers over the usual chili peppers was an amazing twist. So delicious. I usually hate changing up the recipe but knowing how spicy chipotle peppers can be and feeding small kids, I used two peppers and a tablespoon of the sauce. It had THE perfect spice, not overwhelming. I didn’t have adobo sauce or Worcestershire so I used a few splashes of fish sauce (taken from a different recipe) and I didn’t have honey so I didn’t use it or replace it.

      Reply
      • Brianna May

        December 15, 2022 at 5:38 am

        Glad it was a hit!

        Reply
    2. Oscar

      November 16, 2022 at 7:13 pm

      5 stars
      Another amazing recipe. Chili is my ultimate comfort food, thanks for the recipe.

      Reply
      • Brianna May

        November 18, 2022 at 7:47 am

        Awesome! Thanks for the review Oscar.

        Reply
    3. Mary

      November 16, 2022 at 7:03 pm

      5 stars
      I knew I would like this when I read Dutch Oven because anything that cooks a long time versus a pressure cooker just tastes better. I still love my Instant Pot, but this is the winner.

      Reply
      • Brianna May

        November 18, 2022 at 7:47 am

        Thank you so much!

        Reply
    4. Karen

      November 16, 2022 at 11:26 am

      5 stars
      This recipe was a winner! With the cooler weather I was looking for a dutch oven chili recipe and this one was delicious! The entire family loved it. Served with a fresh green salad and cornbread. Yum!

      Reply
      • Brianna May

        November 16, 2022 at 11:33 am

        Awesome! I am so glad Karen. Thanks for the feedback. 🙂

        Reply
    5. Genevieve

      August 13, 2022 at 8:22 pm

      5 stars
      I'm a huge chili fan and I agree this is the perfect recipe for fall. Super easy in the Dutch Oven too. I can't wait to do this with bacon, talk about the ultimate comfort food!

      Reply
    6. Mitch

      August 11, 2022 at 5:01 am

      This chili was so flavorful! I used vegan ground beef instead and it came out delicious!

      Reply
    7. Rupali

      August 11, 2022 at 3:44 am

      5 stars
      This was such a comfort food for our Aussie winter! I made a big batch to enjoy next weekend as well.

      Reply
    8. Mary

      August 10, 2022 at 4:40 pm

      5 stars
      This chili is so flavorful and rich. The heat level is perfect, spicy but not hot. Thanks.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

    Join my email list!>>

    Spring Dinner Recipes

    • Coconut Lime Salmon
    • Fish Tacos with Mango Salsa
    • Chicken Penne Alla Vodka
    • Dutch Oven Shepherd’s Pie
    • Beef Kabobs in the Oven
    • Baby Back Ribs in the Oven

    Top Recipes

    • Lobster Ravioli Sauce
    • Baked Walking Taco Casserole Recipe with Enchilada Sauce
    • Green Chili Beef Enchiladas with White Sauce
    • Dutch Oven Pork Chops
    • Easy Rustic Bread Recipe (Only 4 Ingredients & No-Knead!)
    • Jalapeño Lime Crema

    Footer

    back to top

    About

    • About
    • Privacy Policy

    Newsletter

    Sign up for my weekly newsletter!

    Contact

    • Monthly Recaps
    • Work with Me
    • Client Inquiry Form

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Bites with Bri LLC