This classic stovetop Dutch Oven Chili is packed with ground beef, beans, tomatoes and spices and it is easy to make and sure to please any crowd! All you need is an enameled or cast iron Dutch oven, simple ingredients, and an appetite!
My family's chili recipe that is made in a Dutch oven is a tried and true recipe that never disappoints and is perfect for any time of year (and for camping!) This chili recipe is definitely a classic American chili and you can enjoy it on its own (my favorite way) or use it as a topping to nachos, cornbread or hotdogs.
If you prefer no beans in your chili or want a slow-cooked version, you'll like my Texas chili. If you want to tweak the seasonings in this recipe more to your taste, my chili seasoning recipe will walk you through each spice so you can customize it to your liking. If you like a deeper flavor, our smoked brisket chili has some great tips for spices.
Ingredients & Substitutions
Ingredients Notes:
- Ground Beef: I prefer to use lean ground beef to prevent a greasy chili. I use a 97 percent lean grass-fed beef which has tons of flavor.
- Spices: I like to make my own chili seasoning. You can use store-bought blends if you prefer.
- Tomatoes: Crushed tomatoes are ideal when making stovetop chili. They are smoother and already broken down which makes a great base for the chili.
The full ingredients list and amounts are in the recipe card below.
How to Make Dutch Oven Chili
- Cook Onions and Garlic: This is where you cook those onions until almost caramelized then cook the garlic.
- Brown Meat: The meat I use is leaner but it still has some fat.
- Cook Chili Spices: Cooking the cumin, paprika, cayenne, and chili powder really brings out the flavors of the spices.
- Add Tomatoes and Beans: The crushed tomatoes and pinto beans are stirred into the other ingredients.
- Simmer: Letting the stovetop chili in the Dutch oven with a lid on it for at least 30 minutes brings out so much flavor. It is even better the next day!
- Prepare toppings: While the chili simmers I like to prepare those chili toppings!
Tips For Success
- Make sure to cook the onions until they just start to carmelize or turn a light golden brown. It really adds so much flavor.
- Saute the spices. This helps wake up the flavors of the dried spices. Even if you use a chili seasoning mix and are not making your own, don't skip this step.
- Use a 97 percent lean ground beef. This will prevent your chili from becoming oily.
- Crushed tomatoes are the best tomatoes for stovetop chili. They will create a smooth chili base.
- Make it your own. Add red peppers, green peppers, or your favorite veggies. If you prefer an even leaner Dutch oven chili, use ground turkey. You can also add smoked paprika or chipotle chili peppers for a smokey flavor.
- Keeping chili warm in the oven is so easy thanks to using a Dutch oven. To keep the chili warm after cooking it, place it in a preheated 200-degree oven for up to 4 hours.
Recipe FAQs
Place the Dutch oven pot with a lid on in a 200-degree F oven for up to 4 hours. Stir occasionally.
A 3-4 quart Dutch oven is the perfect size for making 4 servings.
Cooking the spices first and allowing the chili to slowly simmer gives the best flavor to chili.
Storing And Leftovers
Chili is one of my favorite dishes to make a big batch of and store for leftovers the next day. It also freezes really well.
To store it in the fridge, allow it to cool then place it in an air-tight container in the fridge for up to 4 days. Gently reheat the chili on low in a large saucepan when you are ready to warm it.
To freeze the chili, allow it to cool then place in a freezer-proof container and freeze for up to 2 months. Gently thaw the chili in the fridge overnight.
Serving Ideas
Everyone loves toppings on sides with chili, and here. are some of my favorites:
- Cornbread! We always serve cornbread on leftover chili night to bulk up the portions.
- Classic Toppings: Tortilla chips, Sour cream, jalapenos, shredded cheddar cheese, and chopped onion are favorites.
- Serve some alongside the perfect hamburgers or hot dogs for a classic tailgate experience.
More Dutch Oven Recipes
Dutch Oven Chili Recipe (Easy And Delicious)
Equipment
- large dutch oven
Ingredients
- 1 lb ground beef 97 % lean
- 28 ounces crushed tomatoes
- 15 ounces pinto beans drained and rinsed
- 1 small onion finely diced
- 2 cloves garlic finely diced
- 1 tablespoon olive oil
Seasoning
- 1 ½ tablespoon ground chili powder
- 1 tablespoon sweet paprika
- ¾ tablespoon Ground cumin
- 1 teaspoon kosher salt plus more to taste
Instructions
- Heat a medium to large pot on medium heat with 1 tbs of olive oil.1 tablespoon olive oil
- Add the ground beef and cook until browned1 lb ground beef
- Add your diced onions and garlic to the pan and saute until the onions are translucent and slightly browned (about 5 minutes)1 small onion, 2 cloves garlic
- Next, add chili spices and mix well and cook for 2 minutes.1 ½ tablespoon ground chili powder, 1 tablespoon sweet paprika, ¾ tablespoon Ground cumin, 1 teaspoon kosher salt
- Now add the tomatoes and beans. Mix well.28 ounces crushed tomatoes, 15 ounces pinto beans
- Cover with a lid and reduce heat to low.
- Simmer for at least 30 minutes or up to one hour stirring occasionally.
- Serve with Sour Cream, Cheddar Cheese and Tortilla Chips (or whatever toppings you like) and Enjoy!!
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Becca says
This was amazing!!
I use fire roasted tomatoes (always a go to) and this has such a delicious flavor. I’m glad I made a 4x batch so I could freeze some for later. Thank you for the tasty and straight forward recipe!
Melissa says
So glad you enjoyed it 🙂 It makes the best freezer meal too!
Megs says
I can’t wait to try this
Melissa Oleary says
I hope you enjoy it!