Dutch Oven Chili

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. 

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 or 7 Can Taco Soup with Ranch Dressing Mix!

If you have extra ground beef, try my Perfect Hamburger Patty Recipe.

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

If you love cooking in your Dutch oven, check out The Best 18 One Pot Dutch Oven Recipes.

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

• Ground Beef: I recommend 85/15 ground beef for the best flavor, but 90/10 also works if you prefer leaner beef. The bacon and beef render the fat used to toast the spices and sauté the vegetables, so do not drain the pot. If the pot looks dry when using 90/10 beef, add a little olive oil as needed.
• Smoked Paprika: Be sure to use smoked paprika, not regular paprika, for the deeper smoky flavor.
• Chipotle Peppers & Adobo Sauce: These control the heat independently. The adobo sauce adds smoky chile flavor, while each chopped pepper increases the heat. The recipe card uses the medium option by default; refrigerate leftover peppers and sauce in an airtight container.
• Honey: Add it with the tomatoes and other liquids. It balances the acidity of the tomatoes and the heat from the chipotles. Sugar can be substituted.
• Beans: Kidney and pinto beans add different textures, but you can substitute your favorite canned beans.

Choose your heat level: Mild: 2 tablespoons adobo sauce and no pepper. Medium: 1/4 cup adobo sauce plus 1 chopped pepper. Hot: 1/4 cup adobo sauce plus 2 chopped peppers. Extra hot: 1/4 cup adobo sauce plus 3 chopped peppers.

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

How to Make Dutch Oven Chili

Quick Overview

• Brown the bacon.
• Brown the beef; do not drain the pot.
• Toast the spices until fragrant.
• Sauté the onion and bell pepper.
• Add the tomatoes, chipotles, honey, Worcestershire sauce, and beans.
• Cover and simmer, stirring every 15–20 minutes.
• Uncover and simmer until the chili is as thick and concentrated as you like.

Step by Step Instructions

1. Brown the bacon. Heat a large Dutch oven over medium-high heat. Cook the bacon until browned and the fat has rendered.
2. Brown the beef. Add the ground beef and break it into crumbles with a spoon. Cook until browned and no longer pink. Reduce the heat to medium. Do not drain the pot.
3. Toast the spices. Add the chili powder, smoked paprika, cumin, garlic powder, black pepper, oregano, and Morton kosher salt. Cook for 1–2 minutes, stirring frequently, until fragrant.
4. Sauté the vegetables. Add the onion and bell pepper. Cook for 4–5 minutes, stirring frequently, until they begin to soften.

5. Add the tomatoes, beans, and selected heat level. Stir in the crushed tomatoes, fire-roasted diced tomatoes, adobo sauce and chipotle peppers for your preferred heat level, honey, Worcestershire sauce, kidney beans, and pinto beans. Add 1/2 cup water to the empty crushed tomato can, swirl, and pour it into the pot. Bring the chili to a gentle boil. For medium heat, use 1/4 cup adobo sauce and 1 chopped pepper; see the heat guide above for mild, hot, and extra-hot amounts.
6. Simmer the chili. Reduce the heat to medium-low, cover, and maintain a gentle simmer for at least 60 minutes. Stir every 15–20 minutes, scraping the bottom of the pot, and adjust the heat as needed.
7. Adjust the consistency. Remove the lid and continue simmering, adjusting the heat as needed, until the chili reaches your preferred consistency. A longer uncovered simmer creates a thicker, more concentrated chili.

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

Check out more ideas for Toppings for Chili.

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 and beef. Browning creates deeper flavor. Keep the rendered fat in the pot; it is used to toast the spices and sauté the vegetables.
• Toast the spices. Cook them with the browned beef for 1–2 minutes, stirring frequently, until fragrant before adding the vegetables.
• Simmer and stir. Cover and simmer the chili for at least 60 minutes so the flavors can develop. Stir every 15–20 minutes and scrape the bottom of the pot to prevent scorching. If you have time, it can simmer for up to 2–3 hours; adjust the heat as needed.
• Choose your consistency. After the covered simmer, cook the chili uncovered for as long as needed. More time produces a thicker, more concentrated chili. If it becomes too thick, add a splash of beef broth, stock, or water.
• Add more vegetables. Wilt in a handful of greens at the end, or add carrots or celery with the onion and bell pepper.
• Freeze leftovers. Store the chili in the refrigerator for up to 3 days or freeze it in airtight containers for up to 3 months.

Recipe FAQs

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