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5 from 89 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 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Main
Cuisine: American
Diet: Gluten Free
Servings: 6 people
Calories: 521kcal
Author: Brianna May


  • 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


  • 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.


  • 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 350. If you have time, allow it to simmer for up to 3 hours. 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. 


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