Go Back
–+ servings
Print Recipe
4.99 from 239 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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main
Cuisine: American
Diet: Gluten Free
Servings: 6 people
Author: Brianna May

Equipment

Ingredients

Meat

  • 4 slices bacon thick-cut, diced
  • 1 pound ground beef 85/15, or 90/10 for leaner beef

Chili Seasoning

  • 3 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon granulated garlic or garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Morton kosher salt

Vegetables & Liquids

  • 1 yellow onion large, diced
  • 1 green bell pepper large, diced
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup water
  • 1 (15-ounce) can diced tomatoes fire-roasted
  • 1/4 cup adobo sauce from canned chipotles
  • 1 chipotle pepper in adobo, finely chopped
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 (15-ounce) can kidney beans drained
  • 1 (15-ounce) can pinto beans drained

Instructions

  • Brown the bacon. Heat a large Dutch oven over medium-high heat. Cook the bacon until browned and the fat has rendered.
    4 slices thick-cut bacon
  • 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.
    1 pound 85/15 ground beef
  • 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.
    3 tablespoons chili powder
    1 tablespoon smoked paprika
    1 tablespoon ground cumin
    1 tablespoon granulated garlic or garlic powder
    1 teaspoon black pepper
    1 teaspoon dried oregano
    1/2 teaspoon Morton kosher salt
  • Sauté the vegetables. Add the onion and bell pepper. Cook for 4–5 minutes, stirring frequently, until they begin to soften.
    1 large yellow onion
    1 large green bell pepper
  • 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 in the notes for mild, hot, and extra-hot amounts.
    1 (28-ounce) can crushed tomatoes
    1/2 cup water
    1 (15-ounce) can fire-roasted diced tomatoes
    1/4 cup adobo sauce
    1 chipotle pepper in adobo
    1 tablespoon honey
    1 tablespoon Worcestershire sauce
    1 (15-ounce) can kidney beans
    1 (15-ounce) can pinto beans
  • 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.
  • 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.

Notes

  • 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.
  • Keep the rendered fat: Do not drain the bacon or beef. The fat 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.
  • Stir as it simmers: Keep the chili at a gentle simmer and stir every 15–20 minutes, scraping the bottom of the pot.
  • Choose your consistency: Simmer uncovered for as long as needed; more time makes the chili thicker and more concentrated. Add a splash of broth, stock, or water if it becomes too thick.
  • Store leftovers safely: Refrigerate the chili for up to 3 days or freeze it in airtight containers for up to 3 months.

Nutrition

Calories: 457kcal | Carbohydrates: 43g | Protein: 28g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1095mg | Fiber: 12g | Sugar: 15g